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UID:268e810a7595b30c76948510628fb08e@nationalmedia
DTSTAMP:20260526T141500
DTSTART:20260526T141500
DTEND:20260526T150000
SUMMARY:Nose to Tail: Maximising Profit and Sustainability Through Whole Animal Cooking
DESCRIPTION:Discover the art of whole animal cooking as Luke Leyson demonstrates how to break down entire carcasses, uncovering overlooked cuts and hidden flavour opportunities. This session shows how every part of the animal can be transformed into menu gems, reducing waste while boosting creativity and profit margins.Attendees will gain practical butchery skills and innovative cooking techniques to craft sustainable dishes that delight diners, honour the ingredient, and position their venue as a leader in responsible dining. 
LOCATION:Chef's Table
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