Anthony Demetre cooks up an offal evening at Wild Honey

Five courses of offal will be matched with insight from top chefs and food writers
Offal cooking: Anthony Demetre at Wild Honey
Ben Norum8 June 2016

Chef Anthony Demetre will host a one-off dinner devoted to offal in July, serving the likes of blood, liver, tripe and testicals across five courses — including pudding.

The dinner will be held at Demetre’s Michelin-starred Mayfair restaurant Wild Honey and is being planned to coincide with the Oxford Food Symposium, which this year has a theme of ‘Offal: Rejected & Reclaimed Foods’.

The meal will begin with ox heart, followed by a dish of pig’s head and ears. A third course will pair lamb sweetbreads and ‘rocky mountain oysters’ — a term used to describe lamb testicles — with a sheep’s milk ricotta made in Acton.

This will be followed with a beef flank steak served with ‘honeycomb’ made from tripe, a dish which Demetre recently cooked on Saturday Kitchen.

Pudding will be a pig blood and chocolate tart, studded with pine nuts and sultanas soaked in pedro ximenez sherry. “It will effectively be a sweet black pudding,” says Demetre. It will be served with a Jersey milk sorbet.

The innards will be paired with insight. A panel featuring Lyle’s head chef James Lowe, Ceviche’s Martin Morales and food writers Tim Hayward, William Sitwell and Xanthe Clay will converse between courses and share ideas for cooking with offal.

The discussions will be comperéd by Rosie Birkett, a self-confessed fan of offal since her first taste as a child.

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Speaking of his keenness to design an offal menu, Demetre said: “Offal is an ingredient to be revered rather than feared – it’s versatile, full of flavour and shouldn’t be shied away from.”

He added: “People have this horrid misperception of offal — one that I also had before entering into hospitality. It is like a smelly cheese such as epoisses or munster; absolutely delectable but you mustn’t let the smell put you off.”

The dinner will run from 7pm on July 5, and will cost £60 per head including matching wines. There will be only 40 covers. Book by calling the restaurant on 020 7758 9160.

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