Bone Marrow on Toast
Europe — United Kingdom
Roasted marrow bones served with toast, parsley salad, shallots, and sea salt. The defining dish of the British nose-to-tail revival, associated with Fergus Henderson and St. John restaurant.
Cuts in this tradition
Cultural context
Transformed from working-class thrift food into a celebrated restaurant dish. Launched a broader revival of British offal cookery. Now found in gastropubs and restaurants throughout the UK.
Preparation
Marrow bones roasted at high heat until marrow softens. Served immediately with sourdough toast, flat-leaf parsley salad dressed with capers and shallots, and coarse sea salt.