A Newcastle restaurant is paying homage to the tradition of eating nose to tail with a seven-course tasting menu, served for one night only.
artisan, located in The Biscuit Factory – the UK’s largest arts, craft and design gallery – hosts its Nose to Tail Seasonal Showcase on Wednesday, 2 March 2016.
Developed by the restaurant’s award-winning Head Chef, Andrew Wilkinson, the menu celebrates the thrifty tradition of eating ‘nose to tail’ and ensuring nothing goes to waste.
Dishes on the seven-course menu include Pig’s Head and Tail with Sauce Gribiche; Shallot and Thyme Soup with Homemade Black Pudding; Ox Tongue with Crispy Bone Marrow and Walled Garden Vegetables; and Rhubarb and Custard.
Restaurant manager Jaime McGuigan says: “Our Nose to Tail tasting menu is making a welcome return this year, with our chefs making creative use of underrated cuts of meat and pairing them with some of this region’s finest home-grown produce.”
The à la carte restaurant, which is listed in this year’s Good Food Guide and boasts a 25-foot glass wall showcasing contemporary sculpture on display in the adjoining gallery, hosts its Seasonal Showcase event the first Wednesday of every month.
The showcases feature a six or seven-course tasting menu and celebrate an ingredient, a type of cooking or time of year. In the coming months, diners can expect menus inspired by the sea, foraging and best of British.
The Nose to Tail Seasonal Showcase is priced at £45 per person, with an optional flight of wine at £25 per person. Places must be booked in advance.
For more information, visit: www.artisannewcastle.com
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