The quotes “It would seem disingenuous to the animal not to make the most of the whole beast: there is a set of delights, textural, flavorsome, which lie beyond the fillet,” and “Once you’ve knocked the beast over the head it’s only polite and common sense to eat it all,” come from chef and author Fergus Henderson, and the man behind the resurgence of nose-to-tail dining. In the following article, published in South China Morning Post, I dine at both Wild Grass and The Salted Pig to determine which offers a better nose-to-tail dining experience.
6 thoughts on “Nose to Tail: Wild Grass vs. The Salted Pig”
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