Join Nose-to-Tail Fortnight for an offally good festival

Nose-to-Tail Fortnight returns to London this June with its customary celebration of all things offal. From 1-14 June, pubs, restaurants, chefs and famous faces on the food scene will tempt the capital’s diners with special dishes made from lesser-known or forgotten cuts of meat.

Restaurants getting involved in the campaign will include organic gastropub The Duke of Cambridge and the newly opened Newman Street Tavern, while other participants include the Grub Club supper club collective, and avant-garde caterers Blanch & Shock Food Design (who will be offering an ox-heart dish during the fortnight). Chefs can even go the whole hog and test their creative cooking skills by purchasing a whole (or half) animal and using as much meat as they can from the carcass.

Find participating restaurants on the Ethical Eats website, or take to Twitter and look for the hashtag #nosetotail to find out who is promoting the campaign.