Nose to Tail is a series of banquet style feasts held on the first Wednesday of every month, at Parker’s Tavern restaurant in the heart of Cambridge. The dining experience highlights the importance of sustainability and the reduction of food waste, by creating an innovative, creative menu sourced entirely from one animal and locally sourced vegetables. Each month, Executive Chef Lee Clarke will butcher a different animal, from which he will curate a special sustainable menu, demonstrating how every primal of that animal, ‘nose to tail’, can be used that perhaps may typically be disregarded or overlooked.
As part of a continued banquet feast series, on Wednesday 4th of June. Nose to Tail returns with a Goat Feast. Chef Lee is set to butcher a whole goat and showcase how every cut of the animal can be used and source a special menu. All served on platters to share alongside locally sourced vegetables.
Facilities
- Accessibility Guide
- Air conditioned
- Bar
- Cloakroom facilities
- Disabled Accessibility
- Facilities for Disabled Guests
- Fitness Centre
- Luggage storage
- Restaurant
- Room Service
- wheelchair access
- WI-FI
Accessibility Facilities
- Accessibility Guide
- Assistance dogs welcome
- Audio description and touch tours
- Designated wheelchair public toilet
- Staff available to assist
- Wheel chair accessible
