Nose-to-Tail: How London's Hottest Italian Restaurant Uses a Whole Pig
Bon Appétit
2025-03-31
Views 3K
“I think the nose-to-tail movement opens a pathway for people to cook responsibly and sustainably.” Today, Bon Appétit spends a day on the line with Chef Chris Leach, co-founder of Manteca, London’s hottest Italian restaurant. Manteca focuses on whole-animal butchery, making sure that no part of the animal goes to waste.
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