It goes without saying, buy your offal from a reputable butcher. Ask them to remove any unwanted skin and sinew making the cooking process much more pleasant.

Avoid cutting your offal too thick – a thick piece of liver can often seem overwhelming and put eaters off. Keep it approximately a centimetre thick, coated in a little flour to thicken your stock and popped into an intensely rich sauce.

We’ve recently introduced devilled kidneys to the Yeo Valley menu. Pairing them with a bit of madeira, Worcester sauce and a little mustard makes for an end product that sits perfectly atop a slice of toast – an inexpensive dish too, it's surprising that with a little love and attention this economical cut can be popular with all our diners.

Jon Thorner’s favourite cuts

People tend to have strong opinions on offal – regardless of trying it. But a lot of people will have actually eaten offal, even if they hadn’t realised, when tucking into sausages or enjoying pate.

At the butcher's counter you can find all the traditional offal cuts such as liver, heart and kidneys.

❤ Liver - Calves liver is the most popular and premium choice, being very tender and more subtle in taste, so is a great starting place. Pig and lamb’s liver offer a much more pronounced flavour and is a favourite for the dish liver and onions. Chicken and duck liver is predominantly used for making pate or a delicious homemade gravy.

❤ Kidneys - Lamb and pig kidneys are popularly used in pies, as well as in slow cook dishes to give a lovely depth of flavour.

But they are also really tasty flash fried and served in a rich sauce.

❤ Heart - Not your usual dinner ingredient but this is a really lean meat and often added to dishes to enhance flavour. It is very commonly used in faggots, alongside liver, pork and caul fat.

REMEMBER... Offal needs to be eaten

fresh. Offal should stand firm and proud and look wet, but not

slimy. Avoid any offal if it looks dry or cracked. Asking your local butcher would be the perfect way to find good quality, fresh offal – anything not in stock can be easily sourced.

MOBILE GIN DISTILLERY – ‘STILL’ ON THE MOVE Fresh ideas for weddings, parties and events


evon Distillery is ‘on the move’ this summer with their new mobile gin distillery. Founder, Cosmo Caddy, transported his Grappa still all the way from Italy to Devon. Now,

sitting on the back of a beautiful vintage pickup which is aptly named Ginny, the copper still travels far and wide visiting gin fans at events, festivals and weddings creating bespoke gin personal to each and every host. Ginny, the 1973 VW pickup, transports

the still, otherwise known as ‘Prosperity’, to exciting venues along with a catalogue of 26 botanicals to allow each host to tailor their own gin. For an extra special touch, a petal from a wedding bouquet or a herb from the garden can be added as a memento of the day. Aſter being infused with the hosts chosen

botanical, the distilled gin is decanted into customised bottles. Te still makes between 20 and 100 litres of gin at a time making it a great ‘something different’ for a wedding or special occasion and each party are guided through the distilling process with an expert distiller who will offer advice and guidance on flavour profiles.

Spot Still on the Move at Gin Festival events this

season and watch the Devon Distillery team creating beautiful blends of personalised gin. Gin Festival is a non-stop tour across the UK that brings some of the world’s finest gin to adoring fans. | 01803 812509


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