Hugo’s is excited to unveil its highly anticipated “Nose-to-Tail” experience from 7 March to 31 May. Executive Sous Chef Eric Taluy has meticulously crafted a selection of delectable dishes that not only celebrate the rich flavours and textures of every part of the beef but also exemplify Hugo’s unweaving commitment to sustainability and waste reduction.
Hugo’s is committed to sourcing the highest quality of beef while upholding sustainable practices and prioritizing the well-being of animals. From March, Hugo’s will present premium beef nose-to-tail from H.W. Greenham & Sons Pty Ltd, a distinguished company that shares its values. Certified by Humane Farm Animal Care Certified Humane® certification programme, an international farm animal welfare certification guide, and Greenham Never Ever Beef Program, the beef comes from grass-fed cattle raised on Cape Grim in Tasmania. These cattle roam freely on rich pastures, never receiving added hormones or antibiotics, resulting in meat that is purely tender and bursting with exquisite flavours.
