Prue Leith warns rare steak could be NULIMS

Officials are instructing restaurants they should no longer serve duck breast or liver pink and that beef burgers and kidneys must not be bloody, to prevent food poisoning.The Food Standards Agency (FSA) states that poultry, as well as liver and other offal, should not be served pink or rare but be cooked thoroughly, and served steaming hot all the way through to kill off any bacteria. This advice is only guidance, as restaurateurs are required only to ensure their food is safe by law.But the guidelines are increasingly being raised by environmental health officers during restaurant inspections, putting pressure on chefs to comply.
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But chefs argue they are better qualified to judge when meat is safe and are continuing to serve the dishes to their diners’ request, despite the risk of prosecution.Alex Jackson, head chef at the Dock Kitchen, in Ladbroke Grove, west London, said he had ignored advice from council officers to stop serving chicken livers pink.He said: ‘It is a difficult issue. But you would have uproar if people were stopped from eating rare meat for the sake of a few dodgy restaurants.‘It is frustrating to be told what you can and can’t cook. We tend to ignore it. You often find that you know more than the people who are telling you not to.’ Chef Michael Caines, of two Michelin star restaurant Gidleigh Park, on Dartmoor, said: ‘It is ridiculous, to be quite frank.