Saturday, 18 February 2012

Nose to tail dining

When it comes to eating meat, most of us opt for a steak, breast or chop but the trend for nose to tail eating encourages us all to be a little more adventurous with our choices.

The Chinese embraced the concept of nose to tail eating long before it was given its identity by Fergus Henderson with the launch of his world-renowned recipe book, The Whole Beast: Nose to Tail Eating.

It is not just about a fashionable way of cooking, the origins stem back to the belief that animals are sacred and so killing them to eat should be a respectful process, involving no wastage.

Offal, marrow and tripe were all much more commonplace in the UK many years ago but with a switch to convenience eating in the home, these are now considered unusual and restricted to upmarket restaurant menus.

The Chinese way of cooking still advocates the principles of nose to tail cooking and Wing Yip, the UK’s leading Oriental grocer says it doesn’t all have to be left to the experts.

Nose to tail is not all as extreme as cooking a pig’s head - the preferred recipe challenge on many television cooking programmes - there are more accessible recipes that can be attempted at home.

Mr Wing Yip, founder and chairman of the Oriental grocery empire, said: “This way of cooking should be embraced as it can introduce the tastebuds to new flavours and textures. Our supermarkets stock a vast array of the more unusual ingredients needed to conjure up wonderful new dishes to impress your friends and family in your own kitchen.”

Wing Yip superstores are located in Birmingham, Manchester, Cricklewood and Croydon and each stocks over 3,000 items from noodles, teas, chop sticks and even chicken feet.

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