As vegetarians, we were delighted by the veggie menu. Where most restaurants offer one or two of the more usual meatless dishes, Woodlot offers a lot of unusual ones.
It came as a shock, then to see on the carnivore menu, a foie gras appetizer.
As most people know, foie gras is produced under inhumane conditions. For the last ten days of their lives, ducks are force fed three times a day. This procedure requires a metal feeding tube to be inserted into the throat.
Surprising that a chef specializing in Cumbrae free range meat, also would support such an industry. More surprising to me, that none of the happy vegetarians writing rave revues had noticed this.
We enjoyed our dinner, but won't return.