Top French chef seeks end to 'cruel' foie gras

ONE of the world's leading chefs yesterday criticised the inhumane farming methods of one of his country's most infamous delicacies, foie gras.

Frenchman Albert Roux, who has trained high-profile chefs including Gordon Ramsay, Martin Wishart and Andrew Fairlie, said the traditional method of producing foie gras, by force-feeding ducks and geese, should stop. More humane methods should be used that allow the animal to gorge themselves naturally, he said.

Michelin-starred Roux was speaking at a cookery exhibition at the Rocpool Reserve Hotel, Inverness, where he is opening a restaurant next year.

He said of foie gras: "It's the same as cigarettes, it should carry a health warning so that people know what's been done to the animal."

The production of foie gras is banned in the UK, but the British remain among the world's largest consumers. Jenners removed foie gras from its shelves after a campaign led by the Duchess of Hamilton.

Edinburgh chef Martin Wishart, who, like Roux, serves humanely fed duck foie gras in his restaurant, said:

"I think we have got to listen to someone who is at the pinnacle of what he does and has produced a lot of great chefs and restaurants."