The **Now Eating** Thread

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Went to Glasgow today for my birthday. Had brunch at All Bar One. Smashed avocado and feta on sourdough. Was quite nice :)

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Had a very nice lunch at The Ivy. Starter was roasted scallops with crispy potato rosti, pea puree, parmasan sauce and grated truffle. These were really nice.

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For the main course I went with minute steak and peppercorn sauce, served with chips and watercress. Also got a side of creamed spinach to go along with this. I really enjoyed this. Steak was well cooked and I prefer it thin cut like this.

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For dessert I went with the almond and blueberry panna cotta. I had this with a glass of royal tokaji gold label dessert wine. Expensive, but so good!

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And cause it was my birthday the restaraunt also gave me an extra little dessert. The bun was filled with cream and chocolate. So nice of them to do that :)

Service from the staff and the food were both first class. I don't eat there often cause its kinda on the pricy side, but I really did enjoy it :)
 
robfosters said:
Does the animal welfare issue not bother you?
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Not all duck liver is foie gras, foie gras specifically requires force-feeding the duck to fatten the liver artificially. It's been banned from production here since 2000 IIRC However, we farm plenty of ducks and quite a few are wild-caught. Better to use the offal than not.
 
Raikiri said:
Not all duck liver is foie gras, foie gras specifically requires force-feeding the duck to fatten the liver artificially. It's been banned from production here since 2000 IIRC However, we farm plenty of ducks and quite a few are wild-caught. Better to use the offal than not.
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Have you ever tried any of the newer more ethical foie gras? I know there was a company who won an award a few years back for natural feeding, well raised animals delivering foie gras and you have foie royale too which is apparently ethical. I haven't tried it, but also have only had foie gras once but could eat it forever if it was more ethical and remained tasty. Obviously not a method that scales well I suspect, but I think smaller artisans can do it more ethically. But I think France is being as silly as they usually are and to be called 'foie gras' it has to have the force feeding, a bit like Champagne has to come from the region so it might all be called something slightly different like the foie royale.
 
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