SNAIL TALES
Oct 10, 2018
3 minutes
Words & photos Carrol Baker
If you’ve ever tried eating escargots and found the sensation a little like eating a sandwich at the beach, that’s probably because you’ve never tried the real deal: fresh garden snails.
Snail farmers CliffWilson and Mary Page of Glasshouse Gourmet Snails say most snails served up in restaurants are plucked right out of a tin. “They’ve been foraged in the wild and can taste quite gritty,” Mary says.
Once you’ve sampled the gastronomic taste sensation of fresh snails, say Mary and Cliff, there’s simply no going back.
Around 50,000 snails are in
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