Date & Time: Friday, December 12, 2025 13:15-14:15 (Reception opens at 13:00)
Venue: Museum of Contemporary Art Tokyo / EVENT SPACE (1F / next to the museum shop)
Admission: Free (a TABF admission ticket valid on the day of the event is required)

Language: Japanese, English [Interpreter: Hiroko Shiratori]

 

Speaker: Sophie Hambling (Duende)

 

Offcuts is a series of zines celebrating the techniques, history, and culture of offal cooking, crafted by chefs Sophie Hambling and Madeleine Sanders. At TOKYO ART BOOK FAIR, Sophie, who runs the independent publisher and gallery Duende in London while also working as a chef, will highlight the vibrant cultural network and exciting developments the project has fostered. 
The series rehabilitates forgotten cuts in an unashamed manual, presenting a detailed photographic guide to offal preparation, broken down by organ and animal. This straightforward guidance is for cooks who love offal and aims to change the minds of those who don’t. Exploring one offcut at a time, the series helps you navigate nose-to-tail cooking, bridging the gap between eating offal in fine dining settings and translating this into a domestic setting. 
Showcasing recipes from chefs and writers worldwide, these shared stories and experiences contribute to their growing community, whilst shedding light on why we should be more resourceful but also look towards the system underpinning how we get our meat.

 

Event reservation: https://peatix.com/event/4637100/view
(You will be redirected to an external site)
*As seating is limited, we recommend making a reservation in advance.
*On-site registration will be available on the day of the event, subject to seat availability.

 

 

 

Sophie Hambling
Sophie is a chef, Offcuts co-editor and photographer. Shaped by her Lancastrian upbringing, culinary values lie at the heart of her cooking. Sophie brings a strong visual sensibility to her culinary work, through her creative industry background and photography degree. Her time at St. JOHN in London has deeply shaped her approach: being resourceful, respectful of ingredients and focused on building thoughtful, layered flavours. 
In response to a shifting culinary landscape, Sophie noticed a growing desire for more meaningful and interactive experiences. In response, her series of pop-ups highlight the importance of seasonal produce, local producers and historical culinary influences. 

Instagram: (Sophie Hambling) https://www.instagram.com/sophiesquidge/

(Offcuts) https://www.instagram.com/off___cuts/