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Do you go nuts for guts? Like a little bit of liver? Then use your brain and head to Wild Honey where, for one night only in July, Michelin-starred chef Anthony Demetre (above) will cook up an offal-packed dinner punctuated with discussions by a panel of food heavyweights.
Offal fans can enjoy five courses featuring everything from ox heart, pig’s head and lamb sweetbreads to a dessert of blood and chocolate tart with Jersey milk sorbet. After each course, a panel comprising food writers Tim Hayward, William Sitwell and Xanthe Clay, as well as chefs Martin Morales and James Lowe, will discuss offal and answer diners’ questions.
Wild Honey’s offal dinner takes place on 5 July. Tickets cost £60 including matching wines. To book, call 020 3589 1688.
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