Nice one, squirrel, say Britain's discerning diners

Martin Hickes

IN THE 1970s it was chicken-in-the-basket, in the Eighties it was curry and Chardonnay – and now in the “Noughties” it could well be pot-roasted squirrel.

Squirrel may not be everyone’s choice of haute cuisine, but restaurateurs, in a trend which appears to spreading from the United States, are increasingly turning to more and more exotic dishes to woo gastronomes.

 

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