A Cumbrian restaurant has expanded its menu to include grey squirrel pie and pasta dishes.
The new meals were created by the Wild Boar Hotel in Windermere in response to conservationists’ appeals for more methods to fight grey squirrel overpopulation damage to woods and threatening local red species – but also to make the greatest use of their very nutritious meat.
Dylan Evans, head chef at The Wild Boar Inn, has added grey squirrel ragu tagliatelle to his inventive menu, in addition to a delectable, gamey-flavoured pie.
Conservation activists want grey squirrels removed from forests where they are harming trees by tearing the bark and consuming the interior fibres that carry essential nutrients.
They also want to persuade restaurants to serve squirrel meat as a delicacy and reduce food waste.
“The flesh of the grey squirrel is not only nutritious but excellent when skillfully prepared and coupled with complimentary flavours and ingredients, and it’s comparable in taste to rabbit,” said Adam Bujok of English Lakes Hotels Resorts & Venues, who operates the Wild Boar Inn.
“As an introduction, we’ve put the grey squirrel pie and pasta dish on the menu, and we’re looking forward to hearing from customers. We’re even organising sample sessions for some of our more inquisitive and daring guests. It’s guaranteed to spark some conversation among our guests. The craft ales we brew here on site complement the food nicely.”
“We also observed recent requests for more action on expanding grey squirrel numbers and wanted to contribute by investigating ways to ensure that a valuable food resource does not go to waste. Dylan is already brainstorming different foods that we can add later.”
Jon is a regular contributor to several outdoor living and lifestyle news publications, concentrating on The Lake District. Now living in Glenridding, Jon studied journalism at Edinburgh University.
