Offal, once relegated to the fringes of the British table, is enjoying a quiet renaissance From neighbourhood restaurants to pop-ups, chefs are rediscovering the richness and versatility of ingredients like liver, heart and sweetbreads. This revival speaks to a growing commitment to sustainability and nose-to-tail cooking - a philosophy that values the entire animal and reduces food waste. Beyond the environmental benefits, offal brings depth, heritage, and character to modern British dining, reconnecting eaters with a more conscious way of cooking.
The epic Peking duck has our critic planning a return visit - just make sure to pre-order The first time I ate at China Tang, soon after it opened earlier this year, I arrived late, and by the time I got settled, there were already a lot of opinions. Rather than assume my default bossy mode, instructing people what they should and should not order, I demurred and went along with their choices, which included rather too much fifth quarter for my liking.