Gulls make great ‘ocean burgers’

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MY wife and I come to the delightful town of Whitby each spring for our annual holiday.

We are always amused to hear comments and read in the Whitby Gazette about the way many of the inhabitants of the town hate the local seagull population.

It seems that the residents of Whitby regard the gulls not as an intrinsic, delightful part of the seaside but as a mess-causing, noisy menace.

It’s a pity that the streets are often covered in human litter and dog mess and that certain places, Golden Lion Bank, for example, are covered in chewing gum.

Perhaps the people of the town should clean up their act before abusing the gulls.

We live in a seaside town on the coast of Devon, where we run a popular restaurant.

There are similar complaints about the gulls there (which in recent years have multiplied out of all proportion) and we have, over the years, tried to find a partial solution to the gull problem.

I employ a small team of gull operatives.

These specially trained men and women climb onto buildings in the town at night and remove eggs from the gull’s nests and some of the gulls themselves.

These are then brought back to our premises and used in the kitchen.

The eggs make the most delicious omelettes and the gull meat is fashioned into our very tasty ‘ocean burgers’.

It would be quite easy for me to train a team of unemployed Whitby people to act as gull operatives and to help a local restaurant to use the gulls and their eggs as in my premises in Devon.

Chris Pellant, via email