After years of being considered a dying art, nose-to-tail butchery has, in recent years been making a revival. Since more and more restaurants are making a conscious effort to be more environmentally aware, the concept of nose-to-tail butchery has, in effect, come back into fashion. And we at The Butchers Club can teach you the basic knife skills to practise this at home with our revamped Nose-To-Tail Butchery Class at The Secret Kitchen.