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Store-Bought Snacks You Can Make At Home

Nose to Tail techniques to reduce waste with chef Giles Edwards – Ox Heart – UFS Academy

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Nose to Tail techniques to reduce waste with chef Giles Edwards – Ox Heart – UFS Academy

Editorial Staff October 18, 2019 4:43 pm

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Meet Giles Edwards, the executive chef at Cape Town’s La Tete. This eatery follows a farm to fork philosophy, utilising nose to tail techniques reducing waste, and creating unique and delicious dishes. Create Ox Heart in two ways – creating culinary delights with under-used cuts.

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