Nose to Tail is a monthly series of banquet feasts highlighting the importance of reducing food waste.
As part of a continued banquet feast series, on Wednesday 5th March, Nose to Tail returns to Parker’s Tavern with a beef feast. Chef Lee is set to butcher a whole cow, from which he will curate a special sustainable menu, demonstrating how every primal of the animal, ‘nose to tail’ can be used. No waste here!
Wednesday 5th March, 7pm, Parker’s Tavern
£39.50 per person.
Book Tickets here.
Nose to Tail series at Parker’s Tavern:
Nose to Tail is a series of banquet style feasts held on the first Wednesday of every month, at Parker’s Tavern restaurant in the heart of Cambridge. The dining experience highlights the importance of sustainability and the reduction of food waste, by creating an innovative, creative menu sourced entirely from one animal and locally sourced vegetables. Each month, Executive Chef Lee Clarke will butcher a different animal, from which he will curate a special sustainable menu, demonstrating how every primal of that animal, ‘nose to tail’, can be used that perhaps may typically be disregarded or overlooked.
