Some people love Offal - others simply hate it.
It’s those old school dinners that did the most damage to Offal's reputation.
However, in truth, Offals are some of the most underrated Cuts, as Hugh Fearnley-Whittingstall writes in his excellent publication, “The River Cottage Meat Book”:
“I now consider them to be great treats - fun to prepare, exciting to cook, and an absolute delight to eat.”
He goes on to explain that Offal offers “some of the subtlest tastes and delightful textures that we can find in the vast food firmament”.
And how right he is - no other muscle meat can offer the whole range of unusual and exciting tastes varying from strong to delicate, and textures that range from challenging, to sublime, buttery, melt-in-the-mouth velvet.
Provenance and its freshness
The unique tastes and textures of Offal totally rely on the quality of its provenance and its freshness.
Only Free Range
We prepare our Offal from only Free Range, slow-maturing, additive-free and naturally reared animals - so not only can you enjoy the best quality produce, you may also rest assured that it has been freshly cut, and expertly prepared by our own Master Butchers.
"Fun to prepare, exciting to cook, and an absolute delight to eat" - Hugh Fearnley-Whittingstall