Wimbledon may be just around the corner, but Andy Murray is already a champion for ducks and geese. PETA (People for the Ethical Treatment of Animals) has already received confirmation that the menu at the Olympic Gold Medallist’s new acquisition, the luxurious Cromlix House Hotel in Scotland, will be 100 per cent foie gras–free when it reopens in 2014.
Internationally renowned chef Albert Roux, who once said that foie gras should come with a label warning diners about the hideous suffering of the ducks and geese used in its production, will oversee the hotel’s restaurant and has confirmed to PETA that foie gras is most definitely NOT on the menu.
Roux told PETA the following: “As it happens I’m totally, totally in agreement of not serving foie gras due to the cruelty inflicted on the animals.…In our six restaurants that I run in Scotland, Rocpool, The Atholl, Inver Lodge, Greywalls and Alladale, you will never see on the line a trace of foie gras in our food.”
“Andy Murray and Albert Roux have served up an ace with their tough stance against foie gras, one of the most vile food products in the world”, says PETA’s Yvonne Taylor. “That is why we are happy to present them with PETA’s first ‘Certified Foie Gras–Free’ certificates for proving a point that hoteliers and chefs everywhere should take note of: there’s nothing luxurious about animal torture.”
Foie gras production is banned in the UK and 16 other countries. Wimbledon, in addition to the British Academy of Film and Television Arts, the BRIT Awards, Lord’s Cricket Ground and the Royal Shakespeare Company, have all pledged not to serve or sell foie gras, and Prince Charles does not allow it on Royal menus.
View the certificate here and for more information click here