York hotel becomes first to ban foie gras

A YORK hotel and restaurant chain has become the first in the city to ban French delicacy foie gras from its menu.

The de Bretton Hospitality Group acted after York council demanded the foodstuff be outlawed in Britain.

In a pioneering motion, the council also called for an end to its "cruel and painful" production.

"I have banned foie gras from all our restaurants with immediate effect," said de Bretton managing director David Hattersley, who recently acquired Four High Petergate Hotel & Bistro. I discovered that it had been on the menu at Four High Petergate in the past and I was horrified.

"It is disgraceful and will have no place in my businesses."

De Bretton also includes Harvilles Restaurant in Fossgate, Marmadukes Hotel, off Bootham, and the Lendal Tower complex on Lendal Bridge.

Foie gras is made by force-feeding ducks and geese until their livers swell to up to ten times their normal size.

Pneumatic pumps are used to force food down the birds' throats. They often suffer breathing difficulties and die early.

City councillor Paul Blanchard has spearheaded the campaign against foie gras, winning the support of James Bond star Roger Moore and launching a petition which now boasts thousands of names.
 
Coun Blanchard said: "This is great news, and serves as an inspiration to others. It goes without saying that I very much welcome their decision.

"De Bretton is the first hotel and restaurant group in York to stop serving foie gras, and I hope that many more follow suit. I will be writing to the other vendors asking them to follow their excellent example.

"They are obviously a progressive and customer-led organisation, and their decision will be good for their business and good for animal welfare too."

De Bretton's chefs only use quality ingredients carefully sourced from well-run farms. Monty's Grill at Marmadukes Hotel is Yorkshire's first rare breeds restaurant, and the company's chosen charities include The Rare Breeds Survival Trust and the Durrell Wildlife Conservation Trust.

"Animal welfare and traditional farming methods are very important to us," said Mr Hattersley. "The way foie gras is produced is barbaric and it will never be served in my restaurants." 


October 19, 2007 
The Press




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