Cromlix House,situated close to Murray's hometown of Dunblane, will be foie gras-free when it re-opens next year. Albert Roux, who is overseeing the hotel’s restaurant, says the suffering of the ducks and geese used in the food’s production is the reason for the avoidance.
“In the six restaurants that I run in Scotland - Rocpool, The Atholl, Inver Lodge, Greywalls and Alladale - you will never see on the line a trace of foie gras in our food,”said the chef.
PETA's Yvonne Taylor added: "We are happy to present them with PETA's first 'Certified Foie Gras–Free' certificates, for proving a point that hoteliers and chefs everywhere should take note of the fact that there's nothing luxurious about animal torture."
Foie gras production is banned in the UK and 16 other countries. Wimbledon, which takes place over the next two weeks, has pledged not to serve or sell the dish.