Latest Issue

Matters of taste

I’ve had it with offal! It’s time to move on to a less thrift-driven cuisine. Plus, the best way to help Haiti: rebuild its agriculture

By Alex Renton   May 2010

Going off the offal

Chomping on some fried lamb’s sweetbreads the other day at a restaurant in Notting Hill, I suddenly hiccupped. An extraordinary thought had surfaced: I was bored of offal. After ten years of evangelical consumption of animals’ trotters, ears, brains, noses, entrails and so on, I was full up. Not only that, but I had had enough of restaurants that promise (as does Hereford Road, the one I was in) “whole-hearted, robust, simple British cooking.” How about a return to complex, effete and tricksy foreign cooking? My wife, who never abandoned her foie gras habit for ham…

Register today to continue reading

You’ve hit your limit of three articles in the last 30 days. To get seven more, simply enter your email address below.

You’ll also receive our free e-book Prospect’s Top Thinkers 2020 and our newsletter with the best new writing on politics, economics, literature and the arts.

Prospect may process your personal information for our legitimate business purposes, to provide you with newsletters, subscription offers and other relevant information.

Click here to learn more about these purposes and how we use your data. You will be able to opt-out of further contact on the next page and in all our communications.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

We want to hear what you think about this article. Submit a letter to

More From Prospect