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.

Release date:

Duration:

3 minutes

Credits

Role Contributor
Series ProducerSimon Cousins
PresenterDougie Vipond

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