(John Hartley - a culinary patriot eating & cooking in Northwest England)
I voted with my wallet on this a number of years back. I am offended by the obvious cruelty to the birds and simply don’t order it on the very rare occasions I see it on a menu. It really doesnt sit well with buying high welfare meat at home and, generally, trying to avoid factory produced meat as best I can when dining out. I suspect most chefs in the UK, even those at a high level, recognise the contraversial nature of the ingredient and just don’t use it. My restaurant notes indicate I’ve only eaten it on two occasions in the last ten years - both when it was presented as a canape.
I’m with you. I just don’t order foie-gras. The first one or two times I had it – as an add-on to a dish I wanted for something else – it was just “meh” to me. I didn’t understand the hype. In all fairness, maybe I had poor renditions of it, but it was enough for me to think ‘why bother’, and save $$ on this seemingly over-priced item. And then finding out how they were farmed just made me that much happier not to support such a gross practice.