L

A Tête restaurant opened its doors in Cape Town’s Bree Street in November last year, and has already found itself on CNN’s international list of best new eateries to try in 2017. Run by brothers Giles and James Edwards, it follows a strict nose-to-tail philosophy, ensuring that nothing is wasted and that everything on the menu is ethically produced.

Using the entire beast, from head to tail. For me though it’s also about sustainability. Our philosophy for the restaurant is very much local, if we can’t get it, then we don’t have it, and if it must fly or be frozen then I am not interested.

Sourcing ingredients must be really important for you?

Definitely. We use vegetables that are properly grown and in season, buy fish that is caught locally and on the SASSI green list. The idea of flying fish around the world horrifies me. When it comes to meat, I try and source as much of it locally as possible, and in most cases I try and buy whole carcasses. This means I have to use the whole thing, including the liver, heart and kidneys, which is challenging, but also fun as it creates change.

The hardest sell on the menu?

Maybe brains, but whenever we have them we sell out. Every now and then I think I am crazy to have lamb brains on toast on a menu in

For those not familiar with the noseto-tail concept, how would you explain it?