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Nose to Tail Christmas Tasting
Wed 7 December @ 7:00 pm - 9:30 pm£25 Sold out!
Now, let’s get to the ‘heart’ of the matter. This is a special event which will introduce you to the unique and delicious world of nose-to-tail British cured meats. These often underused and maligned cuts provide outstanding flavour and make for exciting matches when paired with delicious drinks. We want to bring back the British love for all things offal. Historically we have had a strong connection with using offal in this country and we see no reason why we shouldn’t return to those days, starting with cured meats.
We will be exploring some exciting and delicious meats from all over Britain, featuring air-dried ox heart from East Sussex, a unique liver salami from Hampshire and hot-smoked pigs cheek from Wales. This is sure to be one ‘hel-liver’ evening!
It being Christmas, we’re going all out on the festive booze. Sparkling wine, aged port, some innovative ‘orange’ wine and dark, chocolate stouts are all scheduled to feature. It’s like Father Christmas got stuck in an off(al) license.
The evening will be hosted by C&C founder Sean Cannon who will curate 5 meat and drink pairings, while passing on his huge passion and knowledge for British food and drink.
The formal part of the evening will last about an hour and a half, after which there’ll be an opportunity to indulge in more drinks and platters of the finest British artisan cured meats, cheeses, breads and pickles.
There’s snout better on this Christmas!