Data from the Waitrose supermarket chain indicates that the "nose-to-tail" cooking style is driving a strong resurgence of "forgotten" food items. Sales of hearts increased 91%, liver 33%, and kidneys 25% compared to the same period last year. On online platforms, searches for "lamb liver" also rose 54%, "oxtail" 76%, and "lamb neck" 28%.
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Fresh meat counter in a Waitrose supermarket in the UK. Photo: The Grocer |
Fresh meat counter in a Waitrose supermarket in the UK. Photo: The Grocer
The main reason for this shift is the cost of living pressures. As food prices rise with inflation, offal, once less popular, is now a cost-effective choice. According to 2025 data, meat prices in the UK increased by an average of 15,9%, with beef seeing the sharpest rise at 32,3%.
Offal is also valued for its high nutritional content. Waitrose nutritionist Emer Lowry notes that lamb heart, liver, and kidneys are natural sources of micronutrients like vitamin B12 and iron, which help boost energy and support the immune system. They are also a rich source of protein for those looking to diversify their diet with high-quality food.
This trend is fueled by the "granny cooking" style, which prioritizes simple ingredients and maximizing food use to create hearty meals at low cost. This approach harks back to traditional culinary methods once common in the UK, actively incorporated into menus by renowned restaurants like St John in London, and promoted by actor Stanley Tucci through cooking videos on social media.
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Spaghetti Bolognese made with offal. Photo: Dailymail |
Spaghetti Bolognese made with offal. Photo: Dailymail
Despite this, offal still faces a perceptual hurdle for those with sensitive palates. British culinary experts suggest consumers incorporate minced offal into familiar dishes like spaghetti Bolognese, meatballs, or sandwiches to gradually get used to the taste.
To enhance the flavor, Paul Gamble, creative chef at Waitrose, recommends marinating the ingredients for two hours to overnight with a mixture of olive oil, lemon juice, and herbs. The natural acids will tenderize the muscle fibers and enhance its richness, giving offal a "restaurant-quality" taste at home.
Nhat Minh (According to Metro, Dailymail)
