Tom Kitchin: cooking with off-cuts
As Scotland’s meat promotion body – Quality Meat Scotland – embarks on a campaign to encourage more people to eat offal such as tripe, trotters and testicles, Sarah Mack talks to Edinburgh chef Tom Kitchin about his passion for off-cuts, and the importance of using more of every carcass.
Available since: Wed 30 Mar 2011
- Series Producer
- Simon Cousins
- Dougie Vipond