Mark Donald one of four Scottish chefs to take foie gras off the menu

Foie gras has long been one of the most disputed ingredients used by chefs, with more and more deciding to stop serving it, citing animal welfare issues.

This week, four of Edinburgh's most prestigious restaurants have followed suit and taken it off their menus: Number One at the Balmoral, The Tower Restaurant, The Witchery by the Castle and Prestonfield House have all agreed to replace foie gras with an alternative meat following a campaign by international animal advocacy group Open Cages.

According to the Evening Edinburgh News, the restaurants were exposed to the conditions in which the product was

produced - namely, a process known as "gavage," whereby geese and ducks are force fed using a metal pipe - prompting their decision to stop serving it.

Number One at The Balmoral deputy manager Emma Lonie told the publication that Michelin-starred chef Mark Donald would replace a dish using cured foie gras with another seasonal dish.

The news follows on a trend that has swept across the UK, driven both by animal rights campaigns and consumer behaviour.

Earlier this year, we spoke to the UK executive director of animal rights organisation Animal Equality, Toni Shephard, whose recent research found that more than three quarters of the British population would support a ban on the import of foie gras after Brexit.

What are your thoughts chefs? Should foie gras be banned or should an alternative method of production be devised? What would you replace foie gras with on your menus?

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