One of Ireland's leading chefs last night pledged to put chicken back on the menu. Derry Clarke, chef and owner of Michelin-rated Dublin restaurant L'Ecrivain said he had withdrawn chicken from his menus as the demand for it among customers had declined in light of bird flu threats.
He stressed the decision was based on the laws of supply and demand and not on any personal concerns regarding the safety of chicken.
Mr Clarke said chicken terrine and duck had still been available in his restaurant in recent weeks, but that chicken as a main course dish had been removed because he feared he would be left with large quantities of unused stock.
"It's like BSE all over again, when people wouldn't go near beef because they didn't think it was safe . . . I believe that chicken is safe to eat, but what I think and know, and what customers want are two different things."
Mr Clarke said yesterday that following the publicity about his comments, "chicken will probably be demanded more all week . . . I'll be putting chicken back onto the menu probably from tomorrow". He added the publication of "simple and clear information" on bird flu by the authorities would dispel fears.
Officials from the Department of Agriculture were yesterday continuing to carry out precautionary bird flu tests on a number of birds.
"If we have a case that fails the precautionary tests, then we will send it for further tests for H5N1 at the European laboratory in England," a spokesman said.