Really you must come to our festival and celebrate with us the daily benefit of gristle. Taste of Gristle & Cabbage is held every year. Bookings essential as cabbage must be start one week early.

Here is small taste of festival – traditional recipe for Gristle soufflé:
Pound your gristle to fine paste. Mix with equal part yak fat plus 1 egg per kilo till it light and fluffy and come back when you push. Pre heat oven with one bundle number two faggot till hot and quick. When soufflé waste high drag out and divide with shouvel. This soufflé make very good centre piece for any party.