WHAT a pity Mr Andrew Pern's ethics don't extend to his use of foie gras.
I cannot believe that such an experienced chef is unaware of the apalling cruelty that goes into producing foie gras.
To produce foie gras ducks and geese are forced into tubes, where they cannot move.
A metal tube stuffed down their throats and vast quantities of food forcibly pumped into their stomachs so that their livers swell to 10 times the natural size, just to produce a "luxury food".
The suffering of these birds is so extreme that it would be illegal in this country.
Mr Pern seems to not only condone this dreadful cruelty but to actively encourage it.
I for one will no longer buy my free range chickens from his shop in Helmsley.
ANN STEWART, Helmsley
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