As rare as hen’s teeth (coming soon…joke) these tender oysters have the comforting gelatinous qualities...
Perfectly sized for single portions, the Lamb’s heart offers a more intense flavor than that of the Ox, and can be...
Supplied peeled, split and cored. A rich offal choice perfect sautéed or traditionally devilled, Top tip - to give the kidneys...
A real Old School favourite. High in protein and jam packed with important vitamins, this is a true British Classic...
Offering a soft, delicate almost creamy texture matched by a subtle flavor. A Mark Hix favourite, they are very versatile...
Not the most visually appealing of cuts but packed with big almost gamey flavours. Cooked slowly enough...
Often difficult to find at your butchers, this humble often overlooked...
A highly underrated cut that, like all offal, is regaining popularity. Very nutritious with a unique texture and flavour...
Traditionally the staple ingredient for pies but also commonly used in stews and casseroles where it’s rich...
Another famed example of the nose to tail eating, Ox Tongue lends itself to a whole host of recipes. Plain or...
This is the thin membrane which surrounds the stomach. It was often used as a sausage casing before hog casings...
Like most offal cuts, not the prettiest but their texture and flavour is unrivalled. A very versatile cut that lends itself to a whole range...