Artisan Files

Guy Grossi is in the House

In the words of Beast Master Guy Grossi, “Head to tail philosophy is age old. It transcends millennia. Raising animals with care, killing with respect and NOT wasting. The Famine and the Feast.” This is precisely why Artisan House decided to run this lengthy feature on the Whole Beast with a special focus on the “odd bits” as we share the nose to tail philosophy with the Beast Masters and supporters.

We are excited to introduce the one and only Guy Grossi, executive chef of The Grossi Group of restaurants, and serious advocate and leader in the nose-to-tail movement in Australia.


Guy Grossi Spotlight


Not only is Guy passionate about paying full respect to the entire beast, he also actively chooses to source his beasts from ethical and sustainably raised producers such as Milking Yard Farm, McIver Farm Foods and Flinders Island Meats.


Having had the opportunity to interview Chef Guy Grossi, we are convinced that he is a true Beast Master!


What is your culinary inspiration?


My inspiration comes from many things: Family cooks, stories passed on through generations, the enthusiasm of young cooks and the seasons.


Can you share your earliest vivid recollection of eating offal?


I love offal! My father braising tripe for us is still one of my favourite memories. One day he brought home some lamb heads. He took them to the kitchen and split them in half – which was very confronting! He battered them with herbs and crumbs before cooking them. While they cooked the whole house was filled with a very particular smell. Yum!


What is the appeal of utilising “odd bits” in your kitchen?


You can create something truly unique.


What is the most unusual animal part you have used?




As Beast Master, you have shared a recipe for Slow Cooked Pork Cheeks, Marsala, Celeriac. What was your inspiration for it?


It is succulent, rich and so tasty! I love it! If you are going to kill a beast, it is only polite to eat the whole thing.


Pork Cheek


For the benefit of anyone who has never tried pork cheeks, how would you describe this odd bit?


As above; rich, succulent and so incredibly tasty.


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By sitemanager in Beast Master, Chef, Interview

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