Nose-to-Tail: How London's Hottest Italian Restaurant Uses a Whole Pig | On The Line

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Published Mar 31, 2025

“I think the nose-to-tail movement opens a pathway for people to cook responsibly and sustainably.” Today, Bon Appétit spends a day on the line with Chef Chris Leach, co-founder of Manteca, London’s hottest Italian restaurant. Manteca focuses on whole-animal butchery, making sure that no part of the animal goes to waste.

00:00 Intro
00:57 Chef’s Briefing
01:38 Breaking Down the Pig
05:00 Menu Planning
06:08 Checking on Salumi
08:23 Cooking Pig Skin Ragù
10:35 Pasta Research & Development
14:28 Lunch Service

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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Category: Food
Tags: best italian restaurant in london, best pasta in london, best restaurants in london

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Nose-to-Tail: How London's Hottest Italian Restaurant Uses a Whole Pig | On The Line | Bon Appétit

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