Enjoy nose-to-tail eating at Opera Tavern’s The Whole Ibérico

Opera Tavern

Inspired by the Spanish Matanza season – when Ibérico pig-farmers slaughter their herds, before butchering and curing every edible part of the carcases – Opera Tavern will host a food-and-wine pairing lunch titled The Whole Ibérico.

In keeping with traditions of Matanza, Opera Tavern’s chef/director Ben Tish and the restaurant’s co-founder Simon Mullins have developed a concept that celebrates the nose-to-tail possibilities of pork cookery.

The seven-course menu will feature specialities ranging from braised pig’s cheeks to morcilla (black pudding) with langoustines, apple crisp and shellfish risotto. Dishes will be paired with wines from all over Spain, allowing guests to get to know the diversity of the region’s wines. The Whole Ibérico takes place at Opera Tavern on Sunday 10 March. Tickets cost £95. To book, email info@operatavern.co.uk.