Roger Serjent, of The Taverners, puts the finishing touch to a rook salad. Picture by Jennifer Burton.
A DISH on the menu of a Godshill pub-restaurant looks set to fly out of the door...
Rook salad, with the bird pan-fried pink and served with roasted beetroot and hazelnut dressing, is on the menu tonight (Friday) at the Michelin Eating-Out Guide-recognised Taverners.
Chef-owner Roger Serjent, 40, said: "I put it on last year and it proved very popular both among older people seeking a taste of what was a popular dish when they were young and people wanting to try something that is very, very different.
"There is a limited quantity of 30 portions this year. The reason why there is a limit is that the rooks have to be shot when they just come out of the nest and before they fly, otherwise they quickly become tough.
"It provides a different dish and controls numbers of a bird that is recognised as affecting songbird populations."
Reporter: richardw@iwcpmail.co.uk