Offal, once relegated to the fringes of the British table, is enjoying a quiet renaissance From neighbourhood restaurants to pop-ups, chefs are rediscovering the richness and versatility of ingredients like liver, heart and sweetbreads. This revival speaks to a growing commitment to sustainability and nose-to-tail cooking - a philosophy that values the entire animal and reduces food waste. Beyond the environmental benefits, offal brings depth, heritage, and character to modern British dining, reconnecting eaters with a more conscious way of cooking.