Clapham Eatery Removes Foie Gras from Menu

For Immediate Release:

12 February 2016


Jennifer White +44 (0) 20 7837 6327, ext 222; [email protected]


The Lodge Makes Ethical Decision Following Nudge From Local PETA Supporter

South London – After hearing from a local PETA supporter that there is no humane way to produce foie gras – because birds are force-fed several times a day through pipes that are rammed down their throats – The Lodge owner Jimmy Garcia made the compassionate decision to remove the cruelly made dish from the menu. In response to concerns raised by local resident Lauren Jarvis, Garcia said, “I don’t think it is something we should be promoting, so rest assured it’s changing for us. … I completely understand and appreciate your stance”.

“The Lodge’s decision to stop selling foie gras reflects the wishes of the vast majority of the public, who want to see an end to the sale of this inhumane product in the UK”, says PETA Associate Director Elisa Allen. “PETA sincerely hopes any restaurants in London still profiting from the abuse of geese and ducks will show compassion and follow The Lodge’s example by going foie gras–free.”

To produce foie gras, ducks and geese are force-fed several times a day until their livers become diseased and swell to as much as 10 times their normal size. Investigations at foie gras farms have documented sick, dead and dying birds – some with holes in their necks from pipe injuries. Foie gras production is so inhumane that it is illegal in the UK and more than a dozen other countries.

High-profile people who support PETA’s anti–foie gras campaign include Ralph Fiennes, Ricky Gervais, Dame Vera Lynn, Kate Winslet and Sir Roger Moore, who narrated PETA’s video exposé of foie gras production.

Correspondence with The Lodge is available upon request. For more information on the cruelty behind foie gras, please visit