Nose to Tail – Join us to take part in one of this season’s hottest trends. By using as much of the animal as possible, and spending time preparing it, we show far greater respect for the animal and the farmers that brought it to our kitchen. The phrase ‘If you’re going to kill the animal, it seems only polite to use the whole thing’ was coined by London restaurateur Fergus Henderson in his book ‘The Whole Beast: Nose to Tail Eating’. The award-winning book sparked an interest in the Slow Food movement and getting more ‘connected’ with our food.
The Communal Table brings together locals and visitors to celebrate regional food and wine, featuring fare that is local, rustic, simple, straightforward and seasonal.