CHEF Jonathan Davies has got the perfect alternative to beef for worried meat eaters - ostrich.

At around £12 per pound the big bird meat may be an expensive substitute for fillet steak but there is definitely no risk from BSE and it is 100 per cent cholesterol-free.

Jonathan, 34, who works at the Harrop Fold Country House Hotel, Bolton-by-Bowland, is one of only a handful of chefs in the North West to have served up the unusual meat. And it was love at first bite for the creative young chef.

Jonathan said: "It is a great meat.

"It has a similar taste to beef with a slight liver flavour and it is very versatile.

"And the good thing is there is absolutely no cholesterol in it, which means there is no fat and it doesn't shrink when it is cooked. "It is also very tender - far more so than fillet steak. Although it might be expensive it is worth splashing out and having a taste."

Jonathan introduced ostrich meat to Harrop Fold when he held a gourmet night at the restaurant last month.

He said: "It went down really well and everyone liked it. I would like to do more in the future.

"It isn't something you can serve every day because of the price and also because it is quite difficult to get hold of.

"Although we breed birds in this country, they are only slaughtered in America so it has to be shipped over."

Jonathan's experiments with ostrich are typical of his creative outlook on food.

He was first inspired to become a chef as a child watching his mother baking.

He started his culinary career at the Stirk House Hotel, Gisburn, and stayed there for 12 years, eventually rising to junior sous chef.

He left in 1990 to set up his own catering company but, although it was doing well, he was missing the restaurant trade and went to Harrop Fold a year ago.

"I like it here," he said. "It gives me the chance to be creative. I like to serve traditional food in new ways.

"I think the British public are at long last demanding better quality food.

"People are far more interested in food and willing to try new dishes.

"Giving them the chance to try new and unusual foods like ostrich is just a part of satisfying that new interest."

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