I’m into food & I love animals. So, it makes sense if you’re going to eat one, you make sure that you treat it with respect and waste as little as possible. Nose to tail.
The Chefs School at River Cottage know all about it, I was lucky to be able to attend this fantastic course. What chef Gary Richmond doesn’t know about prepping and cooking a well reared animal, isn’t worth knowing. His respect for the animals he prepares and cooks, shines through in both taste and cooking techniques.
I can’t recommend this course enough, whether you’re pro chef, blogger, home cook or keen enthusiast…or hungry/greedy photographer.