Eating on the Wild Side: Cooking Squirrel Offal and Foraged Fennel

Beyond the Hedge: The People and Stories that Shape the British Countryside

Patrick Galbraith learns about offal and why chefs love cooking with it. First, he heads to Norfolk with his friend Sachin Kureishi to shoot some woodpigeons and some squirrels. Mission accomplished, he returns to London where the young butcher, chef, and offal devotee, Flossy Philips, comes over to his flat to cook some really impressive dishes, using squirrel and pigeon offal as well herbs foraged in the local park.

Flossy, who runs an offal project called ‘Floffal’, believes that innards are the very essence of a creature and they should be treated with as much gastronomic respect as the most expensive cuts of meat.

You can follow Flossy on Instagram here: https://www.instagram.com/floffal/

The wine they drink, which comes from Walsingham Vineyards, can be found here: https://walsingham.co/collections/wine