Nose-to-tail eating is making a comeback. For years we’ve been championing the profound benefits of the planet’s most nutrient-dense foods from liver to kidney, heart, spleen and more, but we know that for most people, preparing and eating organ meats in their whole state just isn’t going to happen. (That’s exactly why we created our original Beef Organs capsules - making it quick & easy for you to get all the benefits without any of the prep or taste).
BUT. Have you ever wondered what they taste like?
When prepared well, organ meats can be delicious AND nutritious, and with the nose-to-tail resurgence in the restaurant world, we thought we’d share a few places around the UK you can try these special dishes. If you’re already a nose-to-tail connoisseur, this list will serve as your guide to restaurants serving up ancestral-style meals we think you’ll love.
Visited any of these or have your own favourite nose-to-tail joint? Let us know!
Blacklock - London, Manchester, Birmingham
Blacklock restaurants are nestled into quirky old buildings across the UK, transforming them into bustling eateries serving the best quality grass-fed meat from Phillip Warren in Cornwall, cooked simply over their charcoal grill. Menus are highly seasonal and include everything from pigs head on toast to potted meats and steak.
Manteca - Shoreditch, London
Featuring dishes like beef offal ragu, spicy pig tail ragu, and raw beef & beef fat pangrattato, Manteca collaborate with passionate, talented farmers, breeders, makers and artisans who believe in regenerative agriculture and cultivating a better food chain.
The Pig - Cornwall, Sussex, Bath & the Cotswolds
The Pig menu celebrates what’s growing, what's landed, and what’s been lovingly made nearby. Their menus follow the rhythms of the seasons and the soil - always shaped by what the kitchen garden is offering up that day, and whatever our local farmers, fishermen, growers and gatherers bring to the back door. Their 25 mile menu features food - like grilled Ox heart, trout or beef carpaccio - all sourced from within a 25 mile radius that you can trace directly back to the source.
Pasture - Bristol, Cardiff, Birmingham
Want to know where some of the APE Nutrition team met for our Christmas get-together last year? It was right here at Pasture in Bristol. A celebration of fire-based cooking centered around provenance, sustainability and innovation. They source ingredients from their own farm to reduce food miles, and have been awarded 3 stars from the Sustainable Restaurant Association - the highest rating in the Food Made Good Standard.
Dobson & Parnell - Newcastle
Located in a restored Victorian warehouse on the Quayside, the award-winning, AA Rosette-rated restaurant features an open kitchen and a focus on sustainable, modern British and European dishes. Their menus actively champion a zero-waste, nose-to-tail philosophy with dishes ranging from BBQ pork belly to sharing feasts like communal Beef Wellington.
The Kinneuchar Inn - Fife, Scotland
A 17th-century pub and restaurant near the East Coast that specialises in nose-to-tail eating, often featuring hogget and ox heart on the menu. Chef James Ferguson brings a deeply seasonal, artisan approach to traditional cuts. Their menu changes daily depending on what’s in season so you’ll always find the freshest, most nutrient-dense meals on offer.
We're excited to see the UK re-embracing nose-to-tail eating and farming methods that put the land first. If you know a restaurant that sources from regenerative farms or has a nose-to-tail ethos, we'd love to know about it.
Here's to a future of conscious cooking and nose-to-tail nourishment
The APE Team