Foie gras does a duck

LONDON: An awardwinning chef has removed foie gras from his Valentine’s Day menu after staff were bombarded with death threats from animal rights activists.

Thousands of phone calls, SMSes and emails were received within hours of Mark Dixon announcing the delicacy would be served.

The Kings Arms in Fleggburgh, Norfolk, also received up to 30 false bookings and was warned protesters would turn up outside.

Dixon, who was Norfolk chef of the year in 2013, decided to remove the dish from the tasting menu for the safety of his staff.

“We have had foie gras on the menu before but no one has batted an eyelid,” the gastropub’s head chef said. “We live in the country and our customers don’t normally see it as anything out of the ordinary.

Foie gras is made from the livers of ducks or geese fattened by force-feeding with corn through a tube, which animal rights campaigners say is cruel. – Daily Mail