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Celebrity chef Jamie Oliver has come under fire from animal rights activists, who have staged a protest outside his Fifteen restaurant in north London.
People for the Ethical Treatment of Animals (PETA) targeted Oliver over his promotion of British pork in his recent television show Jamie Saves Our Bacon on Channel 4.
The move is surprising as the chef's efforts in the programme were focused on investigating pig welfare standards, urging consumers to buy British rather than cheaper pork produced abroad under poorer conditions.
However, Peta argued: "The answer to saving pigs is not to buy British pork, it's to go vegetarian."
Two naked heavily pregnant campaigners placed themselves in cages outside Fifteen.
Oliver's spokesman said the chef was a "big supporter" of animal welfare.
"They do seem to be protesting against somebody who is trying to help the situation," he said.
"In the programme we never said that the British pig farming industry is completely whiter than white, we did a very balanced programme."
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By Kerstin Kühn
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Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.
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