Dublin Bay prawns Photography by Neil WissinkThere’s a certain look chefs get that lets you know they’re proud of their meat locker, and Newman Street Tavern’s Peter Wheeden, despite his natural modesty, most certainly has it. And rightly so. The hanging carcasses he’s showing us, all sourced from small suppliers, will be carefully aged beyond commercial standards, and butchered on-site to be used directly, or for their homemade charcuterie.
Weeden, who w...
