Over the last weekend in March, Frida’s Field restaurant and farm will pay homage to their holistically reared Angus-Wagyu cattle by hosting a special nose-to-tail beef celebration. Located just ten minutes from Bangalow in the Byron Bay Hinterland, the weekend will kick off on Friday 25 March with an interactive three-hour experience featuring a ‘forage and harvest’ farm tour, plus a hands-on introduction to seam butchery and nose-to-tail cooking demonstration in the restaurant kitchen.
The workshop will be run by Head Chef, Alastair Waddell, three-time winner of the SMH Good Food Guide’s One Hat Award, together with Frida’s Field founders, Edward Rawlings and Jeanie Wylie. This nose-to-tail beef workshop will be the first of a series of seasonal educational events that will roll-out over the year. Guests are recommended to return the following day to experience nose-to-tail dining at its finest with a celebratory five-course nose-to-tail long lunch using Frida’s own holistically-reared Angus-Wagyu beef.
Held on both Saturday 26 March and Sunday 27 March, these special nose-to-tail long lunches will be open to all.
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