It's not illegal to sell or eat, but it is illegal to make foie gras in this country because it involves considerable cruelty to ducks by force-feeding them until their livers become enlarged.

It's sick!

The foie gras is on the £21.25 Rendezvous Christmas Menu.

 http://www.yale-wrexham.co.uk/page.php?ContentID=38 and go to "Rendezvous Christmas Menu".

Not illegal to serve in this country, but totally immoral. I wonder if the college could be encouraged to adopt a more ethical policy on this...

Contact details from the website of the "restaurant"  http://rendezvous-yale.co.uk/contact.html.

Please write and tell them what you think of their cruel foie gras.

Mark Parsons
Catering and Retail Manager
E-mail:  rendezvous@yale-wrexham.ac.uk

Grove Park Road, Wrexham. LL12 7AB
Tel: 01978 316457

STARTERS
SMOOTH CONSOMMÉ OF CHICKEN
speckled with braised lentils, game dumplings and
truffle shavings
PARFAIT OF FOIE GRAS AND DUCK LIVERS
set with a sweet Madeira jelly, crisp leaves and sherry
vinegar
POACHED SCALLOPS
served on artichokes and potatoes with a light chive
cream
MOSAIC OF MELONS
topped with a melon granite, caramelised mango and
port syrup
INTERIM
GRILLED RED MULLET
with a curried coconut, clam and mussel chowder and
spaghetti of cucumber
MAIN COURSES
TRADITIONAL THYME ROASTED CROWN OF TURKEY
served with a chipolata and bacon roll, chestnut
stuffing and fresh turkey gravy
CARAMELISED JOHN DORY
Paupiette of sole and rosemary blanc, set with roast
cherry tomatoes and basil pomme puree
SLOW ROAST PORK FILLET
coupled with a tarragon mousse, cider reduction,
candied apples and Thai shallots
MAGRET OF DUCK
served with a carrot and vanilla cream, sweet pickled
red cabbage and a smoked earl grey sauce
RUMP OF LAMB
set on Moroccan spiced cous cous with beet root and
roasting juices

I've written to the local media, and to Mr Parsons of Rendezvous Restaurant...

Letter to the Editor

YALE COLLEGE RESTAURANT SERVES FOOD PRODUCED BY TORTURE

It has come to my attention that Yale College's Rendezvous Restaurant, which the college boasts is 'staffed by students to Silver Service standard', is offering foie gras on its Christmas menu.

For anyone unaware of the cruelty involved in the production of foie gras, this so-called 'delicacy' is made by force-feeding 8-10 week old ducks and geese with up to 4 pounds of grain and fat every day, far more than they want or need. The food is forced down the birds' throats via a feeding tube and is sometimes rammed down with a stick if the tube blocks. As a result of this unnatural and forced diet, the birds' livers become engorged and may swell to more than 10 times their normal size from a disease called hepatic steatosis. Investigations carried out at foie gras farms in Europe and the United States all reveal sick, dead and dying animals, many with injuries to the neck from the feeding pipes. Foie gras production is banned in the UK, as well as in many other countries, on grounds of cruelty, but it is not yet illegal to sell and eat foie gras here, unfortunately.

I would suggest that it is immoral for any restaurant or other establishment to serve foie gras, and it is particularly distasteful that a college restaurant which is responsible for training young people should be setting such a poor example. I am sure that many companies and organisations in Wrexham will have booked their Christmas dinners at the Rendezvous and I would urge them all, along with Yale staff and students and anyone who cares about animal welfare, to demand that foie gras be immediately and permanently removed from the restaurant menu.

The Catering and Retail Manager at Rendezvous is Mark Parsons, who can be contacted by email at  rendezvous@yale-wrexham.ac.uk, by writing to him at Yale College, Grove Park Road, Wrexham LL12 7AB, or by calling 01978 316457.

If you need to know more about foie gras, PETA (People for the Ethical Treatment of Animals) campaigns on the issue, and has information on its website:  http://www.peta.org.uk. As Roger Moore points out in the video he has made for PETA about foie gras (which translates as fatty liver), "Foie gras is a disease, not a delicacy."

I have also written to Rendezvous, asking for foie gras to be removed from its menus:

"I was totally disgusted to find that you are serving foie gras, and I have contacted the local media to try and ensure that no one will inadvertently be supporting such cruelty by eating at your restaurant unaware of the fact that you serve this product of torture. I sincerely hope that you will arrange for foie gras to be removed immediately and permanently from your menus."

Theres also a Halal butchers close by, will we be paying them a visit too?

This may be revoked as management are going to be having discussions about this issue following complaints and info sent to them about the cruelty behind foie gras.

and i thing so to, how shameless of them, perhaps we can get the army kicked out next

Yale College has withdrawn foie gras from its menu with immediate effect.

Hurrah!

Now, onto the Holt Lodge Hotel, also owners of the Druid, Pontblyddyn and the Alyn, Rossett...

Holt Lodge Platinum Menu - £24.95

* Ham hock & foie gras terrine & homemade picallili
* Roasted saddle of lamb, apricot stuffing & beetroot jus
* Baked white chocolate tart

 http://www.holtlodge.co.uk/functions/sample-menus

Holt Lodge Hotel
Wrexham Road
Holt
Wrexham LL13 9SW
North Wales
Tel: 01978 661002
Fax: 01978 661080

 enquiries@holtlodge.co.uk