Thursday at 12pm (BST), on wordofmouth's blog, Fergus Henderson, the man at the centre of the nose-to-tail revolution, will be online to answer questions. For those less familiar with his bespectacled presence, he's the chef who revolutionised the way we eat meat by opening a restaurant founded on the principle that if an animal is to be killed for the table, chef and diners ought to do it the courtesy of consuming all of it. In his own words:
"Nose to Tail Eating' means it would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet."
While the amount the home cook can learn about the principles and practice of nose to tail eating from such a chef might seem overwhelming, it's worth bearing in mind the last and certainly not least of the four things he thought he should mention in his introduction to Nose to Tail Eating:
"Do not be afraid of cooking, as your ingredients will know, and misbehave. Enjoy your cooking and the food will behave; moreover, it will pass your pleasure on to those who eat it."
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