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Top Billing visits La Tete Restaurant
Photo credit: Claire Gunn
Top Billing visits Restaurant La Tete
After twelve years as a chef in London, Giles Edwards was amazed at how local cuisine had evolved. One gap he did see was for his kind of cooking so with his brother James they opened La Tete and in just months it has made the Top Restaurants of 2017 on CNN.
For some perspective on this field of cooking, Jade was joined by food writers Nikki Werner and Brandon de Kock.
Photo credit: Claire Gunn
Giles learned his philosophy from Fergus Henderson, maestro of nose to tail cuisine. An approach born of Europe’s post war culture of not wasting any of your ingredients.
The idea of respecting the creature that is feeding you by using all of it still requires the chef to make these dishes more relatable for a public not used to eating them.
Photo credit: Claire Gunn
Beyond rump, sirloin, fillet and ribs – an entire world of delicious, ethical dishes await – if you just decide to try.
