Recipe for ‘Giraffe Conserve’ (designed to get rare species of Giraffe out of a pickle)

Dear Friends,

This weekend I was asked to respond to the irresponsible comments made by TV celebrity chef Hugh Fearnley-Whittingstall, about cooking and eating wild animal meat, particularly giraffe.  

Below is my own wildlife-friendly recipe, which I hope Hugh will consider a more appropriate alternative:

Recipe for ‘Giraffe Conserve’ (designed to get rare species of Giraffe out of a pickle)
Take a dozen rare Giraffe
Add a suitable area of natural habitat (not too little otherwise it spoils the end result)
Gently fold in a mature conservation organization such as www.bornfree.org.uk (nothing genetically modified please)
Introduce the local community to the mixture and sweeten with benefits from eco-tourism and eco-system services
Let steep for several years

Et Voila! Twenty-four wild Giraffe, a flourishing natural environment (full of other species) and a materially improved and motivated local community.

Inspiring, refreshing and totally free range. (even Mr H F W should approve)

Serves everyone

Note: Too many chefs could be a recipe for disaster!

Blogging off,

Will

p.s. You can read more about the story and my responses in the Telegraph http://www.telegraph.co.uk/foodanddrink/4287891/Chef-Hugh-Fearnley-Whittingstall-under-fire-for-eating-giraffe.html and Daily Mail: http://www.dailymail.co.uk/femail/food/article-1121222/Giraffe-Its-height-fine-dining-says-TV-chef-Hugh.html

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