28 May '11, 5pm
Real Food Festival.... and photo of a funny apron! Lol #ilovefood #eco
In addition to the over 400 hundred stalls at the Real Food Festival, there was a full roster of chefs talking about their work. Fergus Henderson, who is a national treasure, was one of many offering their skills and comments to the audience. He created the "nose to toe" philosophy, making use of every part of the animals that he cooks. At his unique restaurants he serves offal and other neglected cuts of meat, whilst deriving his recipes from traditional British cuisine. There is often squirrel on the menu, pigeon, or braised rabbit. Not for the vegetarians or faint-hearted.