Diners at the Ubiquitous Chip and Stravaigin restaurants will be able to choose from daily rook specials including rook breast salad and pan-seared rook. Rook, a pest to farmers, was a popular meat during wartime rationing. The bird can only be culled during an annual two-week period as a part of a pest control programme on farms. Supplies of the bird are expected to last until the middle of next week. Once it has gone, rook won't be available again for another 12 months. Since 2009, rook has made an annual appearance on the menu at Stravaigin, on Gibson Street. The dishes proved so popular they were quickly adopted at sister restaurant, The Ubiquitous Chip, in Ashton Lane. Since its introduction, nearing 1,000 people have tried a rook dish with demand always outstripping supply. The rook meat will be approached differently by the two restaurants. The Ubiquitous Chip will be serving their rook dishes more classically with other fresh, provenance-led ingredients, while Stravaigin will be cooking the rook using techniques and spices from across the world. Colin Clydesdale, owner of Stravaigin and the Ubiquitous Chip said: "Rook is a very lean and tender meat. It isn't as gamey as pheasant, more like pigeon." "Using what are thought of as alternative cuts of meat have been part of our approach for years. Using the rooks just makes sense, it would be a shame if tasty and interesting birds killed for pest control went to waste. Our customers are always up for trying to something a little bit different."