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HUNG OUT TO FRY

PUBLISHED: 13:09 04 September 2008 | UPDATED: 10:04 23 August 2010

Chinese chef hangs dead ducks on washing line for 'extra crispiness'

Chinese chef hangs dead ducks on washing line for 'extra crispiness'

CUSTOMERS at a popular Chinese restaurant will be shocked to see our exclusive pictures of raw meat hanging from a washing line. Staff left meat dangling for several hours on the rooftop of N.C Rev, in the High Street, Gravesend, as temperatures hit 25°C

LINE OF FIRE: The N.C Rev restaurant where meat was spotted hanging on a washing line by Paul Nelder (below).

CUSTOMERS at a popular Chinese restaurant will be shocked to see our exclusive pictures of raw meat hanging from a washing line.

Staff left meat dangling for several hours on the rooftop of N.C Rev, in the High Street, Gravesend, as temperatures hit 25°C on Saturday.

On Monday, a chef at the popular restaurant was pictured unhooking two raw duck carcasses as scores of oblivious customers tucked into buffet-style lunches at midday.

Moments earlier, flies landed on the meat, hung from a washing line, as flocks of birds jostled on the trees and pigeons sat nearby.

Paul Nelder

Resident and former chef Paul Nelder, 23, said: "I've never seen anything like it in my life.

"On one of the hottest days of the month (Saturday) I saw this massive raw carcass, hanging there in scorching heat. It remained for two hours before being removed, but as far as I know it could have been there longer.

"I have worked in a few different restaurants, canteens, fast food places and have seen some things, but this tops the lot.

"Why do they need to hang this raw meat outside, can it not be left inside the kitchen? For hours this is left outside in the heat, attracting pests like flies and pigeons.

"We have netting up at our kitchen window because we are always getting flies and pigeons trying to get in. We see mice running around outside and this meat hanging from the washing line can only be adding to the problem. I just hope this is not being served in the restaurant."

Mr Nelder dismissed the first incident on Saturday as a one-off, but contacted the Reporter on Monday after seeing what appeared to be two duck carcasses hanging.

Our photographer watched from the flat window for more than an hour before a member of the kitchen and waiting staff removed them.

Gravesham Borough Council has visited the restaurant and confirmed they will monitor the restaurant and others for the unhygienic practice after the Reporter showed them our exclusive pictures.

Restaurant manager Bee Nyew said: "It's not regular, the head chef was not here. The meat was not served for the customers, it was just for the staff.

"The chef wanted to do it crispy so he put it there to dry. This Saturday was the Chinese mid-autumn festival, so we did that for our staff only."

She added: "I have spoken to the inspector today about this because the food is not served to the public, it is no problem for the council.

"We are very busy and we always take care of our hygiene. Everything is high quality and everything

is hygienic."

A spokesperson for Gravesham Borough Council said: "Our environmental health officers visited the premises on Tuesday and put to them the complaint received and the photographs from the Gravesend Reporter.

"The manager said that the duck being hung on the washing line was for the staff's own use, not for public sale. As a result of the complaint, though, the manager said the practice of allowing staff to do this would be stopped immediately.

"Under the circumstances, the council will take no further action but will continue to monitor this and all other restaurants and takeaway outlets."

Rob Abdul, owner of Café Taj and Reporter columnist said: "Oh my god! Oh no. To start with I am honestly shocked. This is unhygienic, it could cause food poisoning. I would not eat food stored in this manner.

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