Keep your bloody forks off the squirrels!

Okay, so the Sunday Times told me yesterday that celebrity chef Heston Blumenthal will be cooking squirrel on TV.

No way, I thought. This can’t be true.

But it’s in the Times, so I’m sort of inclined to believe it.

And then there are Simon and Caroline Spiller, who landed a hit with a squirrel barbecue dish at their restaurant and, riding the wave of squirrel slaughter success, founded a company called Squirrel Direct that sells, well, squirrel meat. Oh, and a few weeks ago they introduced their new squirrel kebab, which could also be called quite a hit, selling 40 times in the first 90 minutes.

Still not entirely convinced of the truth of this story, I made the mistake to consult my old friend Google. And within seconds I stumbled across more squirrel delicacy and some pretty disturbing pictures.

How sick is that?!

But then, I shouldn’t really be that surprised, considering that I have a dad who likes to treat himself with a kangaroo or crocodile steak every now and then. Which always results in the same discussion.

“Well, it doesn’t really matter what animal you eat, does it?”

But! Kangaroo!

“Well, it’s not really any different from eating a chicken, is it?”

But! Squirrel?

In fact, he’s right. I’m a vegetarian now.

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