If it’s good enough for the French, it’s good enough for us. A theory which worked with croissants, fries and garlic, and now, it seems, snails, which are busy crawling their way onto a plate near you.
But if you’re one of the many diners who baulk at the idea of downing a plate of garden pests, think again.
For snails have come out of their shells and are basking in the glory of being the new star superfood.
In fact, they’re so good, they’ve been introduced to the menu at high street favourite Café Rouge, with highlights like Ragout D’Escargots, a dish of snails and mushrooms in a rich sauce with truffle oil and a pastry top, on offer.
“Café Rouge is providing diners with a chance to be adventurous and tap into the growing snail trend without having to venture too far from home,” says ‘snail sommelier’, Helen Howard, who breeds her own award-winning snails.
“I really hope more Brits will give snails a go because they are a fantastic and delicious food with some serious superfood credentials!”
And here are six reasons why snails should be blazing a trail to your plate.
