Jersey Food Festival 2012 by Visit Jersey

Jersey

2012

food festival Sat 19th - Sun 27th May 2012 - Taste the real Jersey

A WEEK LONG CELEBRATION MEET SOME OF JERSEY’S VERY BEST FOODIE PEOPLE GENUINE JERSEY PRODUCE DISCOVER OUR BEAUTIFUL ISLAND DELICIOUSLY EASY TO GET TO

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Jersey Food Festival 2012

… e m o Welc Welcome to the second Jersey Food Festival. Whether you are a visitor to the Island, or live locally we look forward to you joining us in a week of fun and feasting! The festival aims to showcase the very best of local produce and talent, as well as exploring the wealth of food related activities that you can experience around the Island.

The emphasis remains on the iconic Jersey Royal potato, as well as the Island’s fantastic dairy and award-winning shellfish sectors. The festival kicks off with an al fresco food fair at the waterfront on Saturday 19th and Sunday 20th May where you can sit and enjoy al fresco food and music overlooking Jersey’s newest marina and meander along stalls selling locally made products.

s t n e t n o C THE PROGRAMME

34-35 Programme at a glance 37-44 Festival programme in full Find your way around this year’s festival with our extensive programme.

HERO PRODUCTS

Discover the Island’s heroes; fabulous, home grown products that can be found in our restaurants and markets throughout the year.

Jersey Royals

Find out more about the Island’s most famous export.

Fork to Plate Initiative

Join the race to sample the freshest Jersey Royals!

Seafood and Shellfish

With some of the cleanest waters in Europe, discover the bounty Jersey’s rich seas provide.

The Jersey Cow and Jersey Dairy

A prized breed with superior milk.

local producers’

PROFILES

With a wealth of experience, our passionate, local producers talk about what they have on offer.

06-07

‘Catch’ up with fisherman Don Thompson.

Jon Emmanuel tells us about his ‘eggscellent’ free-range produce.

09 12

Why Colin Roche’s unusual farm is the cream of the crop.

Enjoy Jersey hospitality as you immerse yourself in the very best the Island has to offer from bite size to banquets!

CHEF’S PROFILES 10-11 Longueville Manor’s chef Andrew Baird lets his food do the talking. 18-19

Shaun Rankin, Michelin-star, head chef of Bohemia Restaurant champions local produce.

24-25

Michelin-starred Atlantic Hotel appoints talented pastry chef Jarek Nowakowski.

Jersey really is Chris Le Masurier’s oyster! Farmer, Paul Houzé introduces us to his rare beef.

The festival continues with a week-long programme of activities the highlights of which include fine dining in Michelin starred restaurants, low water rambles, foraging for limpets and seaweed, food and ale trails, brewery and farm tours, chocolate tasting as well as a ‘cider and sausage’ evening under the stars!

A potted history of the Island’s famous Jones family.

What’s in cider? Daniel De Cartaret reveals all.

Sue Le Gresley tells us why life is so sweet.

23 Peter Le Cuirot talks tomatoes. 26-27 Diane Best farms her 100 strong flock.

www.theideaworks.com

FEATURES

20-21

Highlands Academy of Culinary Arts cooks up a storm.

28-30

Going the extra mile Jersey’s organic producers.

Where Italy meets Jersey.

Genuine Jersey - look for the mark before you buy. Discover the best places on the Island to take tea or picnic.

Jersey Food Festival 2012

RIGHT

Royal Crop A

The Jersey Royal potato is the only fresh vegetable grown in the British Isles to boast an EU Protected Designation of Origin (PDO) status. This distinction ranks the Island’s premier crop alongside Champagne, Camembert and Parma ham on the scale of national culinary origins, character, heritage and cultural significance. The Jersey Royal attracts this level of protection because of the unique way it is grown, cultivated and harvested, while the PDO ensures that only Royals grown in Jersey can be called ‘Jersey Royal.’ The Jersey Royal Company is the largest grower and exporter of Jersey Royal new potatoes to the UK market. At the peak of the season the company employs over 550 people and grows more than 1,800 hectares of Jersey Royals, producing approximately 25,000 tons annually. At the peak of the season in May, up to 1,500 tonnes can be exported daily.

Jersey Royals have been grown in the Island for more than 130 years and have long been a firm favourite with UK consumers for their very special taste. This unique flavour is the result of perfect growing conditions - welldrained fertile soil and mild climate - and growing practices, such as using seaweed as a fertilizer, perfected by generations of local farming families passionate about the crop. The early outdoor crop, which is dug from April, is grown in ‘côtils’ - small sloping fields near the coast or sheltered inland, which are so steep they have to be worked by hand. As the largest land user, farming in excess of one third of the Island’s cultivatable land, The Jersey Royal Company, plays an active role in community life. Each year the company organises potato growing competitions involving primary schools, parish Constables and the media. In 2011, more than 5,500 children took part. Judging takes place as part of the Jersey Food Festival.

Jersey Food Festival 2012

Fork

Plate

to INITIATIVE

The Luxury Hotel Group is staging a ‘Fork to Plate’ initiative throughout the festival. This will involve its members organising producer tours and/or ensuring that their Jersey Royals producers provide the freshest, newly dug potatoes within a very short timescale from the field where they have been grown to the hotel restaurants. A little like ‘Beaujolais Nouveau’ the race is on to sample the first cooked and freshest Jersey Royal!

The Atlantic Hotel Throughout the festival, Mark Jordan and his team at Ocean restaurant will be cooking freshly dug Jersey Royals harvested from nearby fields in St Ouen’s Bay and delivered to the hotel each day by local grower Stephen Labey. Stephen and Mark were both featured on the eve of last year’s Royal Wedding on the BBC One Show and were both interviewed by the food critic Jay Rayner. This was a real seal of approval regarding the quality that they both consistently deliver. www.albert-bartlett.co.uk/farmers/ s_labey_jersey • Who? Grower Stephen Labey • Where? Stephen and his team at Labey Farms are situated within five minutes of the hotel and have a fantastic reputation for growing some of Jersey’s finest potatoes • What? The Atlantic Hotel and Labey Farms are situated at opposite ends of Jersey’s most stunning bay and are dedicated to producing the very finest products and services. Both of the businesses have been family-run for many years, ensuring a long lasting commitment to quality • How Fast? Five minutes from the field to the hotel • How Delivered? Stephen Labey’s farm is only five minutes away and they will be brought up by car prior to lunch and dinner service

Hotel de France/Saffron Restaurant - Producer Tour and Dinner The Hotel de France is offering its guests and festival goers the chance to visit a few of its producers! Take a minibus to visit Battricks a local fish merchant, at Victoria Pier. Select local scallops, sea bass or whatever else

might be on the menu and have a look at the viviers housing live fish, crabs and lobsters. Guests will then meet local Jersey Royals grower, Charlie Gallichan, at Woodside Farm in Trinity, where they will be taken by tractor to the fields where Charlie will explain everything you need to know about the farm, its products and ethos. Guests will be provided with ‘wellie’ boots, a small fork and basket and will be able to dig their own potatoes (if they want to) before returning by tractor to the farm and its wonderful farm shop. Guests can taste freshly picked potatoes cooked in seaweed butter with a glass of wine from the Hotel de France before browsing in the farm shop (10% discount to participants) before returning to the hotel for dinner. • Who? Grower Charlie Gallichan and the food and beverage team from the Hotel de France • Where? Battricks, Victoria Pier and Woodside Farm, Trinity • What? Tour of Battricks fish merchants and Woodside Farm and dinner in Saffron’s Restaurant • When? Meet at 15:00 Tour to Battricks and Woodside Farm with tour and tasting 15:45 - 18:15. 19:00 pre-dinner drinks and dinner at 19:30 • How Much? £295 for 2 people to include producer tour, dinner, wines and an overnight stay at the Hotel de France • How to Book? Reservations department Tel: 614000 Charlie and his wife, Sarah, will join guests for dinner.

Saffrons Degustation Dinner Menu Local Scallops Compression of smoked Jersey Royals, caviar Millefeuille of Royals Woodside vegetables, organic Parmesan Local Sea Bass Seaweed and Jersey Royals, slightly salted Jersey butter sauce Mini tourte of potatoes, leek and golden blue cheese, pancetta salad Pressed Pommes Jersey cider jelly, Jersey butter caramel, Classic herd clotted cream ice cream, brioche pudding

The Club & Spa Hotel Bohemia Restaurant Throughout the festival, Shaun Rankin and his team at Michelin-star Bohemia will be cooking freshly dug Jersey Royals harvested from nearby fields in St Saviour and delivered to the hotel each day by local grower Richard Le Marquand. Richard grows the Jersey Royal potato in the traditional manner. • Who? Grower Richard Le Marquand • Where? Richard’s farm is situated in St Saviour • How Fast? The Jersey Royals can get to Bohemia from Richard’s field within ten minutes of digging followed by a quick wash and then the cooking time which is approximately 10 - 15 minutes

Grand Jersey Victorias head chef, Jon Wood, will be creating a starter using freshly dug Jersey Royals from local grower Dougie Richardson, as a base as part of its table d’hôte menu each evening throughout the festival. The Jersey Royals will be harvested each evening ready for restaurant service at 19:00. • Who? Jon Wood and Dougie Richardson • Where? Victorias at The Grand Jersey • When? A special Jersey Royal dish will be available for dinner each day of the week from 19:00 • How to Book? Call 01534 722301 or email: reservations@grandjersey.com • Cost Per Head: Three course table d’hôte menu priced at £27.50 pp

Jersey Food Festival 2012

Essentials... Jersey Seafood The Jersey fishery is a diverse and active industry. Local fishermen work all year round to bring many varieties of seafood to our menus and markets. This is a guide to the fish and shellfish they land and the time of the year they are available in local waters. Some 1,200 tonnes of shellfish are caught locally every year. The European lobster is available in Jersey waters all year round and is not commercially farmed. In July, for three to four weeks, there is a poor meat to shell ratio as the animal moults to give 30% space for new growth. Shellfish King and Queen scallops are the significant variety in Channel Islandsâ&#x20AC;&#x2122; waters. They are available all year round with the best quality scallops being diver caught. Spider crabs are migratory. They can be caught between April and December but are subject to a partial closure, or restriction, in September and October. Brown or chancre crabs are readily available all year round - there are no restrictions on landing them. Oysters, ormers, mussels and turbot are farmed locally in containers or on the seabed of the inter-tidal reefs off the east and south-east coasts. Whelks are in good local supply. Fish There is no local cod and there are very few plaice caught locally. Brill, turbot and sole are available all year round. Dog fish and rock salmon are available all year round. Rays are available from September to February. Skate ray are fished mostly in the winter but are available throughout the year. Coley and pouting are found in winter but are not local fish.

Jersey Food Festival 2012

The Jersey Cow & Jersey Dairy The ‘Jersey’ breed of dairy cow originates from the Island and is quite distinct from all other breeds. Renowned for its beauty, ease of management and natural ability to produce rich creamy milk, the Jersey cow is a product of the Island, its soil and climate, the people and their history. The Jersey is predominantly fawn in colour, although they can range from almost pure mulberry (black) to broken coloured, including patches of white. Its most distinctive features are a black nose with a mealy white band

round it, the traditional dished face, refined bone and graceful beauty. Today there are just under 3,000 Jersey cows in the Island Herd, spread over 24 individual herds. Jersey milk is prized among dairy farmers everywhere because its superior properties, with herds to be found in the UK and around the world. There even exists an international organisation - The World Jersey Cattle Bureau - which is made up of national Jersey cattle associations, individuals and other organisations dedicated to this fastestgrowing breed of dairy cow.

The Jersey produces more milk per pound of bodyweight than any other breed. Milk produced by the Jerseys contains on average 18% more protein, 20% more calcium, 25% more butterfat and a higher concentration of minerals and vitamins than that from other breeds. The average ‘Jersey in Jersey’ produces just over 4,000 litres of milk a year enabling Jersey Dairy to create a wide range of popular, quality products including milk, luxury and soft-mix cone ice cream, yoghurts, cream, cheese, crème fraîche, butter, single cream, UHT milk and whipping cream - some of which are exported to the UK.

Jersey Food Festival 2012

Jersey Food Festival

SUPERIOR Catch

Jersey Food Festival 2012

Fisherman Don Thompson is one of many ‘adopted’ Islanders who came to Jersey on holiday and stayed. Paula Thelwell found out what keeps him going in a tough and dangerous business. Don Thompson was born in Western Australia and knew from an early age that he wanted to fish for a living. He left school to work on Crayfish boats, before itchy feet and the Australian passion to ‘see the world’ combined to send him travelling for two years. On the way he met some Jersey folk in North Africa; they invited him to visit and the rest is Thompson family history. Don soon settled into Island life, got married and raised two sons who chose careers in accountancy and teaching respectively rather than following their dad’s life at sea. At one point, when he was fishing more off the south-west of England than in local waters, Don seriously considered a move to Cornwall. He decided to stay put and the county’s loss has been Jersey’s gain because of the sterling work he has done representing his fellows and raising the profile of the Island’s fishing industry as chairman of the Jersey Fishermen’s Association. Don is also the powerhouse behind the biennial Jersey Fish Festival, a celebration of the Island’s fishing industry and growing reputation for producing top-quality seafood. The next will take place in 2013. The festival is organised by local fishermen and merchants who take a rare day off work to highlight the tremendous variety and high quality of locally-caught seafood. ‘The Jersey fishery is an ages-old diverse and active industry that contributes £7 million to the Island’s economy per annum thanks to the fishermen who work all-year-round to bring many varieties of seafood to local dinner tables, restaurants and markets. The festival is a showcase for the fresh produce that places Jersey at the top of the culinary league at home and abroad,’ explained Don. ‘Like fishermen everywhere, we work all year round, often at great distances from the Island - and sometimes in dangerous conditions - to bring home many varieties of seafood for local consumption and export so it is nice to relax once in a while - even if only for a weekend every other year!

The Island’s commercial fishing fleet comprises around 70 boats, mostly under ten metres long and employs roughly 150 full-time fishermen who fish mainly for lobster and crab with a few specialising in ‘wet’ fish like bass, bream, mullet and pollack. Don says that for every job on board there’s about three on shore with merchants and fish mongers. The majority of the catch is exported to France but can also find its way to Italy and Spain. Fishing is one of the most dangerous jobs in the world, on a par with the Armed Services on active duty in Afghanistan. And, what with EU fishing quotas, restrictions on fishing limits and species under threat from over-fishing, the stress levels can, at times, go through the roof. So why has Don chosen to add to the burdens by devoting so much of his time to representing his industry at local, national and international levels for the past quarter century? ‘There is no doubt that it has and still does take up a lot of my time,’ he admitted. ‘But without sounding self-important I do it from a genuine wish to give something back to the industry which, for all the good and bad times, has provided me with a really good lifestyle.’ Don played a key role in the Normandy and Jersey lobster fishery securing certification by the Marine Stewardship Council (MSC) standard for Sustainable and well-managed fisheries in June 2011. This is the only lobster fishery in Europe to have attained the accreditation and one of only a few ‘cross frontier’ fisheries worldwide, to have been awarded MSC status. Jersey lobsters now carry the prestigious MSC logo to show they come from a certified sustainable and wellmanaged fishery. The MSC is the world’s leading certification and ‘ecolabelling’ programme for sustainable seafood. It is a global organisation working with fisheries, seafood companies, scientists, conservation groups and the public to promote the best environmental choice in seafood. The MSC’s fishery certification programme and seafood ecolabel recognise and reward sustainable fishing.

The cross-border, lobster fishery between Jersey and Basse-Normandy has a long history of international management dating back to 1839. The most recent agreement, The Bay of Granville Treaty 2000, provides a detailed management framework which has spawned many measures to ensure the sustainability of the fishery - such as regulations on minimum landing size, limiting the fishing licenses and placing a maximum number of pots per vessel. More importantly it has resulted in a well-stocked fishery which is seeing the annual catch increase year-onyear to keep local fishermen in business. Don fishes for lobster around the Minquiers - or the Minkies as Islanders say - a group of islands and rocks nine miles south of Jersey where, at low water on the biggest spring tides, more land is exposed than the 45 square miles of Jersey itself. When the Minkies stand proud and dark on the horizon, it is said to be a sign of rain to come. Don’s commute to work takes him from his home in St Brelade to La Collette, then about half an hour to the Minquiers reef on the days he can get to sea. It is a world away from his days spent on trawlers, though he was then ensconced in a warm wheel house barking out orders, rather than exposed to the elements, all alone and hauling in 200 lobster pots. ‘I used to go to sea in excess of 240 days a year and in all weathers as far afield as the Celtic Sea. I had a few close shaves but nothing too bad,’ he said. ‘These days I set off exactly 2½ hours after high water to fish on the window in the tide that allows fishermen to work through the reef. I spend five to six hours standing which is considerably less than the 15 days I used to spend at sea.’ He is as passionate about the quality of his catch as he is about the profession that is an integral part of the Island’s heritage. ‘At the end of the day the fishing industry is part of Jersey’s culture as it has been for centuries,’ he said.

Jersey Food Festival 2012

Hamptonne Farm Hens is a local family business producing fresh free-range eggs in Jersey’s rural heartland in the countryside parish of St Lawrence. What began as a hobby for Jon Emmanuel - whose family have farmed the land since 1947 - grew steadily over six years into a thriving commercial enterprise run jointly with his brother-in-law, Alan Poingdestre. It has also enabled Jon to get back to working on the land; he had quit farming and was fitting kitchens until the egg business really took off. Today, 6,000 Lohmann Browns hybrid laying hens produce around 5,200 eggs a

FREE AS a bird

day, which gently roll from the sloping nesting boxes onto conveyor belts leading to collecting rooms. From there they are graded, boxed and delivered to outlets all over the Island from the large supermarket chains to corner shops; hotels, restaurants and cafés, sandwich shops - and even Chinese restaurants and takeaways! The first 2,000 hens arrived in St Lawrence in January 2010 direct from a supplier in Romsey, Hampshire. Another 2,000 followed two months later and the flock has grown since. The hens, which are imported at 16 weeks old, start laying at around 21 weeks of age.

The flock is housed in large mobile insulated ‘poly tunnels’ purposely designed for free-range egg production and to keep the interior at an ambient temperature all year round. The hen houses are fitted with ‘pop holes’ that open to the 18 vergée field outside to enable the birds to go in and out, as and when they please. Inside, there is an extensive scratching area so they do what comes naturally such as enjoying dust baths, digging holes and, in general indulging in all the activities that make life pleasant for chickens.

Jersey Food Festival 2012

Jersey’s MR. WATERCRESS Growing up in Liverpool, Colin Roche never imagined that he’d end up making a living growing watercress less than 20 miles from the French coast. Today, he is the Island’s only commercial watercress grower, supplying the major supermarkets, all local food wholesales, individual shops, stallholders in Jersey’s stunning Victorian Central Market, restaurants and hotels for ten months of the year, or 11, as luck had it last winter when the weather was mild. Watercress couldn’t have been further from his mind when he arrived in Jersey for a long weekend 36 years ago. Colin never went home for good and started to make a living as a gardener before watercress began to loom large in his life. Not only is he a one-man operation, he also picks his crop by hand - and that makes for back-breaking work when you consider that at the peak of the season he supplies the Island with 50 cases a week and that each case holds 20 bunches. Watercress is a real ‘super food’ as it is packed with iron, calcium and folic acid, in addition to vitamins A and C. It certainly does Colin a power of good judging from his chirpy Scouse persona, though the job can have its off moments such as on a bitterly cold winter’s day when the water is freezing cold and the east wind blows. Colin’s very unusual ‘farm’ is tucked away in a labyrinth of winding narrow lanes in St Martin that even locals get lost in. It covers three vergées of an old quarry and meadow land and the two beds are fed by crystal clear underground springs with a constant temperature of 10ºC which makes for ideal growing conditions. Colin is a member of the Genuine Jersey Products Association.

Jersey Food Festival 2012

Longueville % Manor ©

Where only the best of local produce will do... The Executive Head Chef at Jersey’s highly acclaimed hotel, Longueville Manor, is not the kind of chef to seek celebrity status as Paula Thelwell discovered. Andrew Baird is an unassuming Yorkshireman who lets his food do the talking - and it has plenty to say about the importance of freshness, connecting with the local community and using the best ingredients to create poetry on a plate. Andrew has been Executive Head Chef at Longueville Manor, ranked in the top 25 hotels in the British Isles, for 22 years. His talents have helped the hotel to gain Five AA Red Stars and Three Rosettes among many other national and international awards. Longueville Manor and its chef have an advantage over other establishments - a walled garden tended by four gardeners producing the freshest seasonal vegetables, salads, herbs and fruit. Moreover, Andrew and this very special garden have led where innovative local growers have followed by being the first to experiment with growing speciality crops. ‘We can lay claim to being the first in Jersey to grow asparagus,’ he said. ‘It is one of quite a few ‘new’ products that we have grown in our garden which has had a knock-on effect for local producers. We showed it was possible to grow asparagus in Jersey and I was adamant that there would be a market for it here. So I encouraged Joe Friere to grow it and now fresh asparagus is available (in season) for everyone and it started here.’ Andrew recalled the recent publicity when a British supermarket hit the headlines for selling the first yellow raspberries. It was old news at Longueville Manor which had been growing this very special variety for many years.

Jersey Food Festival 2012

Freshness, sustainability and quality are paramount in Andrew’s kitchen. While he will endeavour to source his raw materials in Jersey, his quest for the best quality produce, and in the quantities he requires, takes him further afield especially when it comes to meat. Nonetheless, what Island producers can supply and in abundance, is the best quality fish and shellfish, dairy products, Jersey Royals, eggs - and the vegetables the hotel’s garden and nearby côtil can’t supply. Having a trusted network of local suppliers is important as Andrew likes his produce to be as fresh as fresh can be - and delivered twice a day if that is what he requires for lunch and dinner services. ‘We are very specific about where we source our produce from,’ he explained. ‘For example our scallops have to be dived for and we won’t touch anything else; we won’t buy them in from the UK or use dredged ones. So, if our diver cannot get them or they aren’t around, then we don’t serve them. The hotel garden - like that of any traditional British country house garden in the heyday of grand living - is carefully managed and planted with dozens of varieties to produce almost everything a busy kitchen demands such as apples,

plums and soft fruit from spring to autumn. Like many sheltered Jersey gardens there is a summer supply of more exotic fruit, such as peaches. Andrew also maintains the traditions of smoking meat and fish, and preserving and storing produce to last over the winter. For example, an abundance of basil in the summer is made into fresh pesto which freezes well and the gardeners grow late harvesting varieties of squash that store long over the winter. When the supply of fresh lettuce leaves outgrows even Andrew’s daily demand, the gorillas at Durrell get a very tasty supplement to their carefully selected vegetarian diet. As well as teaching his chefs to cook, Andrew educates them in how the cycle of the moon determines the tides and consequently fish supplies, and where to source the best Jersey Royals depending on the varying conditions of the growing season from April to July. ‘When I first came to Jersey I thought you could only get Jersey prawns in August but in reality they are here all the time but people only traditionally fish for them in August!’ he said.

Andrew’s appreciation of Jersey produce has grown from the relationships he has built with suppliers over the past 22 years. He puts as much time and effort into promoting provenance and supporting local producers as he does into his dishes. So, what has he learned about the quality of Jersey’s produce, its seafood and dairy products? ‘I suppose it is the uniqueness of Island life; the climate and quality of the soil. Also, the distances involved between the supplier and the kitchen and that we can get Jersey Royals dug fresh in season twice a day. And we have fresh supplies of asparagus, raspberries and strawberries picked and used fresh the same day,’ he said. Notwithstanding the local conditions there was another very important element on which it all depends - the producers who are willing to go out on a limb by doing something adventurous. He continued: ‘It is also because of some great people - who, in the past for example, grew not just your normal tomato but 20 different varieties - from a melting pot of some fantastic people that have had the passion and the vision to break away from the mould.’

Jersey Food Festival 2012

OYSTERS,

happy hens &

ASPARAGUS

Chris Le Masurier is the third generation to farm oysters in the Royal Bay of Grouville. Over the 40 years since his grandfather started growing shellfish in the bay, Chris’s business has grown to cover 35 hectares off the Island’s south-east coast and, moreover, is now the largest oyster growing business in the British Isles. Taking advantage of the exceptional natural conditions for oyster production in Jersey, the company exports more than 500 tonnes to France and the UK each year. They also grow Bouchot mussels on upright wooden poles at the low water level, which are harvested in the early summer for both local consumption and export.

The construction of a new purpose-built shellfish processing plant adjacent to the family farm at La Rocque in Grouville, just a stone’s throw from the beach, has enabled the business to build on its reputation as a supplier and exporter of the highest quality shellfish.

about 8,000 hens produce on average 6,000 eggs per day, which are sold locally through supermarkets, corner shops and farm shops and to restaurants and hotels. The hens are kept in mobile houses, which allow them access to the surrounding fields, so they can come and go as they please.

Archaeological evidence shows that oysters were eaten in Jersey 6,000 years ago, and were fished off Gorey throughout the Middle Ages. During the 19th century the industry became a huge money-spinner as Jersey became one of north-west Europe’s main oyster producers.

Happy Hens is also one of the largest local producers of Genuine Jersey asparagus.

Chris is also the Island’s major producer of free-range eggs through Happy Hens. The company is also based in Grouville where

And, if he wasn’t busy enough, Chris - a watersports enthusiast - found time to feature in Jersey Tourism’s 2012 advertising campaign!

Jersey Food Festival 2012

Angus

BEEF

Dairy farmer Paul HouzĂŠ is at the vanguard of the most momentous diversification in the proud history of the world-famous Jersey Cow. In 2008, strict measures designed to protect the pedigree status of the Jersey at home were relaxed to allow the Island herd - which was in danger of becoming an inferior breed - to be inseminated with semen from pure bred bulls worldwide. In such a short time the benefits of importing pedigree Jersey genetics are already evident in more productive and healthier cows. However, it is not just the Jersey and its milk production that has

improved - a new offshoot of the dairy industry has emerged in Jersey-Angus beef. Paul is one of a handful of dairy farmers who have diversified so far by inseminating the more inferior cows that would have previously been slaughtered with imported Aberdeen Angus semen. The result has been black cattle to make Islanders look twice and beef that has taken local foodies by storm. The meat has the finest delicate flavour of a Jersey but with a bigger size of cut. The Aberdeen Angus was carefully selected for crossing with the Jersey because of the quality of its meat and as it was judged to be the best match for breeding purposes.

To protect the sacrosanct pedigree of the Island herd, all Jersey-Angus bull calves are castrated. Paul is the third generation to farm Lodge Farm in rural St Saviour. His herd of 220 milking cows, which produce 1.1 million litres a year, is one of 24 dairy herds in Jersey. With the exception of just one herd, all the milk goes to the Jersey Dairy - run as a cooperative of dairy farmers. In addition, Paul currently has about 35 Jersey-Angus crossbreeds that spend their lives grazing outdoors until they go for slaughter at the age of 21 months.

a Family

BUSINESS

The Jersey Pottery is as synonymous with the Island as potatoes, Gerald Durrell and the indigenous breed of cow. As the family business takes a new direction director Dominic Jones shares his passion for local produce with Paula Thelwell.

Jersey Food Festival 2012

As the Island’s tourist industry has changed from the ‘bucket and spade’ image of the post-war family holiday boom, to appeal to the discerning short-break market, the Jersey Pottery has also moved with the times.

When it comes to sourcing food for the restaurant and catering group, the emphasis is on local producers and suppliers depending, of course, on the fresh supplies available in the Island according to the seasons.

The business that began life as a pottery in the picturesque village of Gorey in 1946 is moving on to the next phase of a transformation from premier tourist attraction to a restaurant and catering group and producer of high-quality lifestyle pottery sold in 700 outlets worldwide.

He explained the family’s philosophy: ‘Our focus is on local food which we think is very important and that is not just because that approach is right but because we know it tastes better.’

Today the business group comprises the Oyster Box, Crab Shack and three other restaurants, four cafes, outside and contract catering (including provision in nine Island schools as part of a government-led healthy eating initiative) a shop, the worldwide pottery business and the latest venture, Banjo, a restaurant, bar, meeting room and bedroom venue, in a former Victorian gentlemen’s club in the heart of St Helier. Underpinning this success story are strong family values and a passion for the Island Clive and Jessie Jones made their home 80 years ago. They acquired the pottery in 1954, and were later joined by their son, Colin and daughter, Carol Garton. Today Colin’s sons, Dominic, Robert, Jonathan and Matthew work side-by-side - but no longer from the famous site in Gorey Village which has been sold for residential development and the money reinvested in the business. It was a tough decision to make for obviously sentimental reasons. No doubt, visitors returning in the future will be disappointed to find it gone, but the Jersey Pottery is still very much a big part, and a keen supporter, of Island life and the fresh local produce that takes some beating when at its seasonal best. The business is also a major employer with more than 200 staff and an active sponsor of the Genuine Jersey Products Association. Dominic is a lawyer by profession who enjoyed a successful career in finance in London, Paris and Jersey - but he’s never been happier since he came home to work alongside his brothers, and to enjoy the traditional ages-old Island pursuit of low water fishing and boating. Who needs Paris’ boulevards or the Inns of Court when you could be fishing off the Karamé and the Minquiers tidal reef is a short boat ride away?

Sourcing local and seasonal produce may be a new and fashionable experience for the British but it has been engrained in the national psyche of the Italian, Spanish and French - to name a few - for ever. The Jones brothers believe it is their culinary mission to educate their customers about the merits of local produce and low food miles. ‘What we try to do through our restaurants is promote the growth of the interest in local food as it achieves several things. Firstly it diversifies the economy; secondly it keeps the countryside looking nice which has benefits for the locals and tourism and lastly - but most importantly - I think that it makes people want to come to Jersey to experience the local provenance which is very important now in the tourism industry. They don’t want to eat imported food; they want to taste the best the Island has to offer and where better to eat local fish or shellfish than in a restaurant overlooking a beach’, he enthused. Geography and climate dictate that Jersey can never be self-sufficient in food but Dominic regrets that in spite of the cornucopia of fresh local produce, the Island still imports a huge amount of food. Life would be far easier, he added, if the Jersey Pottery simply bought whatever everybody else does - but why take the easy option when quality, taste, freshness, seasonality and provenance are at stake? Such a purist approach creates problems in those months when local food is not in abundance. That is when the chefs are encouraged to use their ingenuity to create dishes from lesser known species of fish, cuts of meat and seasonal produce. Dominic cited the example of their partnership with Vicky Huelin from Rozel Manor Farm who was raising pigs for the Jersey Pottery, which would be featured in the Jersey Food Festival at their Castle Green event.

‘And we’ll be using nearly every part of them!’ he said. Small-scale production has a reputation for not coming cheap, but neither does importing food from all over the world in terms of local economic viability and the environment. ‘It has to be about putting a price that makes it viable for the fisherman or grower to make a living. It is about valuing something because you know the difference between a local fish or produce and something that is imported as people are increasingly finding that it does make a difference,’ he said. When the Jersey Pottery has to source from outside the Island, the family applies the same attention to detail. The 700 litres of olive oil imported each year comes from a family estate in Tuscany; the two families are friends and Dominic attends the harvest every year. ‘We find it adds something to our fish’, he said. ‘But we also use Jersey butter and cream so it is all about a mixture and taking care with our ingredients,’ he explained. Jersey has been at the forefront of the food revolution that has swept the British Isles over the last 30 years, with the Jersey Pottery playing a key part in transforming the Island’s culinary reputation. ‘Jersey has gone from being a destination which had great produce but where the cuisine was not the best, to an Island where the restaurants are as good as the best in the UK’, said Dominic. And that is thanks in no small part to a family buying a pottery nearly 70 years ago.

Jersey Food Festival 2012

COULD YOU BE

GLUTEN FREE

in Jersey?

Jersey prides itself as an outstanding culinary island with top chefs and exceptional local produce. Eating out here is a way of life and visitors to Jersey will surely relish sampling the cuisine on offer. However, an increasing number of people worry at the mere mention of eating out… it is now recognised that 1% of the western population has coeliac disease. The condition is life threatening if undetected and currently only 1 in 7 cases is being diagnosed. Could you be gluten free? Gluten is a protein found in wheat, barley, rye and some oats. Coeliac disease (pronounced seeliak) is a genetic condition causing a reaction to gluten in the intestine. Symptoms (which are often mistaken for

other conditions) include stomach cramps, bloating, diarrhoea or vomiting. If ignored, coeliac disease causes severe malnutrition and is likely to lead to serious health complications. Previously difficult to detect, there have been huge improvements in testing over the last couple of years and initial diagnosis can now be made from a simple blood test at your GP. Coeliac UK is a national charity supporting the thousands of sufferers throughout the UK and Channel Islands. The chef Phil Vickery is Coeliac UK’s ambassador and is also a fan and recent visitor to Jersey. The Jersey Coeliac UK support group is working with Jersey’s Economic Development

department to increase awareness locally so that everyone is able to enjoy our local cuisine. We are fortunate to have an increasing range of restaurants and eateries which cater for a gluten-free diet and many local food producers who sell produce that is naturally gluten free including our own Jersey Dairy. Why not pay us a visit at the Jersey Food Fair and try delicious (and gluten-free!) treats. To find out some of the local restaurants and eateries that cater for a gluten-free diet, contact www.jersey.com/eatingout. For more information about coeliac disease, contact the local Jersey support group: glutenfreejersey@gmail.com or visit Coeliac Jersey on Facebook.

Jersey Food Festival 2012

Jersey’s

TRADITIONAL TIPPLE The Jersey Food Festival will see the launch of La Mare Wine Estate’s ‘Branchage’ medium sparkling cider. Made exclusively from locally grown apples selectively harvested at optimum ripeness - including Browns, Michelin, Dabinett and Yarlington Mill - the careful pressing is followed by cool fermentation and settling to retain lifted cider aromas. Winemaking techniques were employed to provide finesse and balance on the palate with apple spice and flower blossom on the nose. La Mare’s Production Manager Daniel de Carteret is a Jerseyman who spent nine years in New Zealand and Australia and studied for four years to become Jersey’s only professional wine maker and distiller. He described Branchage as a contemporary take on the classic original Jersey draft cider which had been crafted from classic cider apple varieties grown in the Island to produce a 100% local apple sparkling cider. It is presented in the medium style with a vibrant fizz to lift the fruit; there are no added flavours, allowing the apples and local climate to speak for itself. Islanders consume 1.5 million pints of cider a year and Branchage will be available on draft in public houses as well as in 50cl bottles to satisfy demand. La Mare Wine Estate also produces a traditional method sparkling cider Pompette, VSOP Jersey Apple Brandy, Jersey Apple Brandy Cream Liqueur; Clos white wine, Bailiwick red wine, Perquage rosé, Lillie and Cuvee sparkling wines; traditional Jersey Black Butter, Jersey fudge, biscuits and luxury chocolates which are all hand-made on the estate in the northern parish of St Mary. All the estate’s products are available at Maison La Mare, King Street, and La Mare Wine Estate in St Mary. For further background information on the company and its products visit La Mare Wine Estate’s website: www.lamarewineestate.com

Jersey Food Festival 2012

Putting Jersey

ON THE MAP Michelin-star chef Shaun Rankin describes the island he made home 18 years ago as his very own â&#x20AC;&#x2DC;nine-mile-long garden.â&#x20AC;&#x2122;

Jersey Food Festival 2012

And what a cornucopia it is, overflowing with fresh produce grown or caught according to the seasons and close enough to his award-winning restaurant in St Helier to make the journey from fork to plate in less than an hour. Shaun is the head chef at Bohemia restaurant at Jersey’s chic boutique hotel, The Club Hotel & Spa, in Green Street. As well as the Michelin Star Bohemia has held since shortly after it opened in 2004, the restaurant also holds Four AA Rosettes and is consistently ranked among the top British hotels in the Good Food Guide. Shaun is a champion of local produce - and not just what Jersey has to offer. In 2012 he published his first cookbook, ‘Seasoned Islands’, a collection of more than 75 recipes using produce from the Channel Islands. In the same year he filmed the cookery series, Shaun Rankin’s Island Feast, which showed him meeting and working with producers in Jersey, Guernsey, Alderney, Sark and Herm to select the best produce before returning to his kitchen to create dishes. He also enjoys a national profile. He has appeared on the BBC’s popular Saturday Kitchen and in 2009, he won the south-west heat of BBC Two’s Great British Menu, going on to the final where his treacle tart with Jersey clotted cream and raspberry ripple ice cream was judged the top dessert. If he wasn’t busy enough, he also promotes local produce for the Channel Islands

Co-operative Society in their supermarkets in Jersey and Guernsey. Now Shaun has set his eyes further afield. For a week in May he will be showcasing Channel Islands produce in one of London’s most prestigious restaurants at The Dorchester in Mayfair’s Park Lane. The head chef, Brian Hughson, has a reputation for British cuisine using quality, seasonal, organic produce sourced wherever possible from the British Isles, so Shaun should feel at home. Bohemia’s week long presence in the heart of the capital’s fine dining, will take the form of a ‘pop up’ restaurant - when a chef invites a peer to set up in his establishment to showcase his dishes. Shaun will be taking two of his chefs with him. ‘We shall be taking Channel Islands produce to London for a week to showcase our fantastic produce. It will be a really good time for us because we shall be right in the middle of (the season for) Jersey Royals, Jersey asparagus and raspberries… it will be nice PR for the restaurant and for Jersey - it’s such a great opportunity’, he enthused. And it is not just about showcasing the best the Islands have to offer in classy Mayfair. Shaun will also be appearing on Channel Television and Saturday Kitchen in the run up to The Dorchester to promote local produce and producers.

‘I have got great rapport with Guernsey and Jersey producers and if I can sell the Islands to the UK that will be great. The more I can do on TV the more our Islands are promoted and people will notice who we are. When my treacle tart appeared on the Great British Menu and won the dessert section some people came over from Whitby just to taste it’, he said. His list of ‘local heroes’ will include: From Jersey, the celebrated new season Royal potatoes, asparagus, strawberries and raspberries, lobster and crab, dairy and turbot. In addition he will be foraging the Island garden for naturally-growing plants such as sea purslane which he described as having a distinct salty flavour. From Guernsey will come tomatoes and goat and blue cheeses. And from Sark, lamb raised by Dave Scott. The Dorchester, which this year celebrates its 80th birthday, has three restaurants. Shaun’s ‘pop-up’ restaurant will be in situ for lunch and dinner services. He will have more to shout about than just the top-notch quality of local produce. ‘This is about us going to London to celebrate what we are in the Channel Islands and that we are open for business’, said Shaun. ‘Our produce is outstanding, it’s world class and the growers are dedicated to what they do and grow and have been for years. They are the real heroes.’ He gave as an example of the relationship he has built up with Richard Le Marquand of Le Petit Ménage Farm in St Saviour which is so close to Bohemia that freshly dug Royals can be delivered to the kitchen in ten minutes. Allowing ten minutes to cook, Shaun reckons that’s about halfan-hour from fork to plate. ‘You can’t get fresher than that’, he said. Shaun is an accomplished chef but like any ‘master of his art’ he knows he wouldn’t be as successful without the right ingredients. ‘From my point of view what I want to do is showcase the producers as much as I can; they are the real heroes in the background and they make my job easy to a certain extent’, he said. To stay up to date with all Shaun Rankin’s news befriend him on Facebook www.facebook.com/shaunrankin; follow him on Twitter www.twitter.com/ shaunrankin and visit his website www.shaunrankin.com

Jersey Food Festival 2012

Images © Jersey Evening Post

COOKING UP a

Storm

The culinary talent nurtured at Jersey’s College of Further Education more than matches the quality of the Island’s fresh produce as Paula Thelwell found out when she visited Highlands Academy of Culinary Arts If there is one word that dominates the world of cooking and food production it is ‘passion’; defined in the Oxford Dictionary as: ‘an intense desire or enthusiasm for something’. Passion is a word that crops up continually when Eileen Buicke-Kelly talks about food, The Academy of Culinary Arts at Highlands College and the students. Eileen is the Academy’s Curriculum and Commercial Manager. Since she was appointed to the post in 2005, she has taken the standards of education, and the quality of the food at the Academy Restaurant to new heights. She has also worked with a number of Michelinstarred chefs, developed a partnership with Jamie Oliver’s Fifteen Foundation, and her students have won a number of national awards. The Academy offers full and part-time courses to students who wish to follow - or are following - a career in the hospitality industry. The curriculum encompasses City and Guilds and wine and management courses; Institute of Hospitality Management Qualifications and ancillary subjects such as hygiene and barista training.

Images © Jersey Evening Post

Eileen is adamant that the Academy’s success story is all about teamwork from the four, full-time teaching staff, and 25 part-time staff from all sectors of the local food industry and the enthusiasm of the students, and not down to her - but you can’t really separate the two. The Principal of Highlands College, Professor Ed Sallis, hit the nail on the head when he described her as a dynamo who has transformed the Academy through her energy and commitment. Eileen’s outstanding contribution to catering education was recognised in March when she was awarded the City and Guilds highest award, the medal for Excellence, at a prestigious ceremony at the Roundhouse in London. Only one is awarded annually in each discipline and it is the highest award a professional educator can achieve. Eileen hails from County Limerick. She started cooking as a child and always knew that she wanted to be a professional chef. She came through stiff competition to study at Galway College and graduated with the accolade of student of the year. After working in Ireland and getting engaged, she arrived in Jersey in 1996 to work as a chef while studying at

Jersey Food Festival 2012

Images © Jersey Evening Post

Highlands for a teaching qualification. At first she combined teaching with working in restaurants before taking the plunge. ‘I began working at Highlands in 2002 and was very honoured to be part of the teaching and learning that took place in the ‘hospitality’ sector which we were formally known as,’ she said. ‘However, we were facing some hard times as our full-time student numbers had fallen to eight, an all time low - this year we have over 100 chef and restaurant students studying on the vocational side and as many as 250 to 300 part-time students; school leavers and those already working in the industry.’ The teaching emphasis is not just on acquiring skills, it is also about being able to work in a busy kitchen where pressure levels can be as high as the temperature. ‘Our mission is as much about employability as it is about learning skills and our level of students finding positions in the industry is higher than most colleges,’ Eileen explained. In 2010 and 2011, the Academy underwent an external review similar to Offsted. It was awarded an ‘outstanding’ grade by Supported Self-Improvement and was also judged to be in the top 5% of catering colleges in the UK, such as Westminster.

Images © Jersey Evening Post

The benefits of having such an organisation are immense; not only will it give the Island a platform to compete at a national and international levels, it will also help promote Island produce, restaurants, and hotels. ‘It will also keep the chefs in touch with new trends and enhance their profiles on a national stage, and promote a calendar of events in the Island for the Jersey branch,’ said Eileen.

Eileen was recently instrumental in bringing the Guild of Craft Chefs to the Island, the launch of which took place at Highlands in January.

Since she has headed the Academy, Eileen has had the honour of hosting visits by culinary legends such as Marco Pierre White and the ‘godfather of Spanish cuisine’, José Pizarro.

‘The Craft Guild is not just a club for established chefs,’ she said. ‘One of its aspirations is to inspire the next generation of chefs. This is a voice not only for the chefs of Jersey, but for the wider hospitality and food industry.’

In 2009 Cyrus Todiwala - proprietor and executive chef of the Café Spice Namasté restaurant in London and a big supporter of teaching aspiring chefs - visited Jersey to tutor the catering students and to meet local food producers. He was so

impressed by the quality of produce and the enthusiasm of the Genuine Jersey members he met, that he was inspired to create a menu in celebration of Island produce. Eileen is particularly proud of the partnership established with Jamie Oliver’s Fifteen Foundation. This has resulted in Highlands’ students swapping roles with Fifteen apprentices, the first of which resulted in Johnny Waugh going on to work in Jamie Oliver’s restaurant. The Fifteen apprentice programme is ten years old this year and to celebrate two former apprentices, Ben Arthur and Lloyd Hayes, will join the students for a Jersey Food Festival event at The Academy Restaurant, titled ‘Cooking up a Storm’ - a four-course meal with champagne on arrival. Eileen couldn’t be more delighted.

Jersey Food Festival 2012

Gold Star

JERSEY FUDGE

Sue Le Gresley learned to make fudge as a young child growing up in Hampshire. As sugar and butter were then expensive items, her mother turned passing on her skills and family recipes into a holiday treat. Today, Sue still makes fudge as her mother taught her - in the traditional way, in small batches, hand stirred over high heat, then poured into cooling trays and hand cut. She uses the finest local products including organic butter, milk and cream from fellow Genuine Jersey member Classic Herd Dairy at Manor Farm, St Peter. No preservatives are used and only natural flavourings are chosen such as Jersey Black Butter, rum and raisin, 100% cocoa, stem ginger, coffee and walnut,

Bailey’s and cream and natural Madagascan bourbon vanilla extract. All fudges are cooked to a very high temperature of 240°C and due to the high sugar content have a shelf life of eight weeks. The idea for Sue’s Fudge started when she was a ‘stay at home’ mum raising three children and baking cakes and making fudge to sell at craft events. Her ‘hobby’ became a serious business seven years ago and today she has her own shop in the heart of St Helier, The Chocolate Bar. This must for chocolate lovers and anyone with a sweet tooth can be found at 10 Conway Street, just around the corner

from the new bus terminus and Liberation Square. Sue’s biggest seller is vanilla fudge, which has been likened by many to a Scottish tablet because of its ‘melt-in-the-mouth’ richness of wholesome butter combined with the bite of good old-fashioned fudge. It won the culinary accolade of One Star Gold at The Great Taste Awards 2010. Sue’s Fudge is available in 100g and 200g bags and also in 300g gift boxes from The Chocolate Bar and are available online at: www.suesfudge.co.uk

Jersey Food Festival 2012

AWARD

WINNING

tomatoes

Peter Le Cuirot has been growing indoor tomatoes in Longueville for 39 years - which is quite an achievement in an industry which has suffered more than its share of hard knocks. It is because of the lead Jersey took in introducing natural growing processes and controls in the heyday of the indoor tomato industry in the 1980s - and thereby eradicating the use of pesticides - that makes Peter’s tomatoes so sought after. He grows the Encore variety which is renowned for the quality of the fruit and fantastic taste. The flavour is so good that people tell Peter they can’t believe he grows under glass.

The highlight of his career came two years ago when, jointly with UK grower Eric Wall, he was named Outstanding Quality Supplier in the Sainsbury Supplier Awards, beating producers from around the world. The majority of the 170 tonnes produced each year is exported to the UK to be sold in Sainsbury’s supermarkets; with the remainder going to local wholesalers and selected food outlets. The fruit’s journey from Peter’s nine glasshouses in Grouville can be tracked as part of the chain’s traceability policy which champions local provenance so consumers know where their food comes from and who produces it.

Although the indoor tomato season runs from April to November, Peter is busy all year round, propagating his crop from seed to picking - with the help of seasonal staff and the friendly bugs employed to combat the tomato’s enemies in the insect world, such as white fly. And if he has to resort to manmade remedies he uses organic-sanctioned products or nothing stronger than a soap spray made from washing up liquid. In fact Peter’s nursery couldn’t be greener. The growing bags are recycled on local allotments and even the oil used to heat the glasshouses is processed for re-use.

Jersey Food Festival 2012

Talented Pastry C hef Joins

ATLANTIC KITCHEN BRIGADE

Jersey’s Michelin-starred Ocean Restaurant at The Atlantic Hotel has strengthened its award-winning kitchen brigade with the appointment of talented pastry chef Jarek Nowakowski. Polish-born Jarek, assumed the role of Head Pastry Chef in February moving to the Island from the UK where he held the same position at the historic Midsummer House in Cambridge - the proud holder of two Michelin stars and four AA Rosettes. The Atlantic Hotel is the sole Channel Islands member of the Small Luxury Hotels of the World and one of Jersey’s finest luxury hotels. It combines a secluded stunning location with an exceptional fine dining restaurant showcasing modern British cooking in a classic setting with the emphasis on fresh Jersey produce. Owner and managing director Patrick Burke said they were delighted to welcome Jarek to The Atlantic. ‘Jarek comes to us highly recommended from a number of prestigious establishments including East Sussex’s Buxted Park and the renowned Le Manoir aux Quat’ Saisons,’ he said. Jarek studied hotel management and catering at university in Poland, spending time in England, Greece and France as part of his course. As soon as he began working in a kitchen he realised he wanted to be a pastry chef. He has also practiced his skills at Noma in Copenhagen, the groundbreaking Danish restaurant renowned for its fanatical approach to foraging and flawless execution and which was voted the world’s best restaurant in 2010 and 2011. Discussing the qualities that Jarek brings to

the team, Patrick said his attention to detail and the use of the finest ingredients had been the key to Jarek’s success to date. ‘His ethos mirrors that of our team at Ocean Restaurant, that every dish he creates must be of the same consistently high quality - everyday for every customer - and that every customer is a VIP,’ he said. Jarek has settled into Island life and is relishing the quality of the wonderful fresh produce available from local suppliers. Jersey milk and cream, lavender from Jersey’s Lavender Farm and pure Island honey feature in his breads, pastries and desserts. The Atlantic Hotel is set in extensive grounds adjoining La Moye golf course in St Brelade and enjoys dramatic views over St Ouen’s Bay - a conservation area of outstanding natural beauty. The Executive Head Chef, Mark Jordan, has created a sophisticated selection of menus, including a seasonal à la carte, daily changing set menu and specially selected vegetarian dishes. Working with the Genuine Jersey Products Association, he sources the best local ingredients whenever possible. An extensive wine list complements his food. Ocean was awarded a Michelin Star, as well as four Rosettes in the AA Restaurant Guide 2012, placing it in the top echelon of restaurants in the British Isles.

Jersey Food Festival 2012

WHERE

SHEEP

Graze

PEACEFULLY

Jersey Food Festival 2012

Diane Best who farms at Le Pavillon on the fringes of St Catherine’s Woods in the eastern parish of St Martin is the largest of Genuine Jersey’s lamb producers. A former psychologist for the Island’s education authority, Diane’s love of farm animals came about when she was evacuated from London to a small mixed farm in Devon in the Second World War. She began by keeping cows, pigs (her most favourite farm animal) and sheep 31 years ago and today her flock is a beast or two over 100-strong, including five rams. The flock comprises Hampshire Down, Shropshire and their cross breeds and one Dorset. As their welfare is of paramount importance to her, they are reared

traditionally without growth promoters or routine antibiotics on pasture free from herbicides, pesticides and chemical fertilizers. Distant views of the Normandy coast provide a panoramic backdrop for the sheep grazing Diane’s elevated fields. Over the years, Diane has built up a loyal customer base of individuals, restaurants and shops. She sells the well-hung carcasses - whole or half uncut or professionally butchered according to customer requirements. She also has breeding stock for sale. Centuries ago the Island had its own breed of sheep but it is now extinct. The closest surviving relative is the Manx Loaghtan which was introduced to the Island in

2008 by the National Trust for Jersey for the purpose of coastal grazing, a traditional method of vegetation control on the north coast. Sheep farming died out in Jersey after the Occupation and it took many years before the regulations preventing the importation of farm animals to protect the Jersey Cow, were relaxed. Today, sheep can be seen in almost every parish. Not only do they provide fresh quality lamb for local consumption, they add variety to the delightful countryside.

Jersey Food Festival 2012

Going the Extra Mile...

JERSEY’S

ORGANIC PRODUCERS

Farming is a time-consuming career choice without making life even more difficult yet that hasn’t deterred four Island producers from working according to strict organic ethics. By Paula Thelwell. Following the organic principles of growing and rearing livestock is not just a business it is a way of life. The ethics of organic farming are founded on working with nature and the environment rather than fighting it with the use of manmade chemicals. It is labour-intensive and requires a great deal of commitment - but the Islanders who have signed up for organic production are convinced that the fruits of their labours are evident in the quality of their produce.

Among Genuine Jersey’s organic members are Steve and Jacqui Jones of Vers Les Monts Organic Farm; Steven and Linda Carter of Farm Fresh Organics and Darren and Julia Quénault of Classic Herd. In addition, Peter and Philip Le Maistre of Master Farm grow organic produce for export to the UK market, including Jersey Royals.

they follow the highest animal welfare and environmental standards at all times. In addition products and produce carrying the distinctive Genuine Jersey mark have to be reared, grown and caught in Jersey or created by accredited Islanders and local businesses who qualify to be members of the Genuine Jersey Products Association.

They are all approved organic producers who undergo strict annual audits to retain their accreditation and to ensure that

Steven Carter

Jersey Food Festival 2012

MASTER FARMS The Le Maistre family have been farming Les Prés Manor in Grouville since 1847. Brothers Peter and Phillip converted some of the land to organic production in 1988 and now grow seasonal crops throughout the year over 325 vergées for export to wholesalers, agents supplying the major supermarkets and inclusion in home box deliveries throughout the UK. Like the Joneses and Carters they are members of the Soil Association which developed the world’s first organic certification system in 1967 and today certifies more than 80% of organic produce in the UK. Classic Herd is a member of Organic Farmers and Growers, another leading organic control body approved by UK Government to accredit organic production and processing in the British Isles. In spite of the fall in organic sales due to the recession, Peter said the returns were still better than for conventional produce. Fortunately, the low-lying land around the farm which is not suitable for growing Jersey Royals is ideal for growing premium organic crops such as courgettes and beans. Peter said they found farming both organically and conventionally challenging, yet rewarding. ‘As with other farmers who farm both ways, it is quite interesting that we find ourselves using less herbicides and pesticides as we have got used to farming in a more practical way and so carry that over into our conventional farming,’ he said.

Pe ter Le Maistre

Linda Carter

FARM FRESH ORGANICS With more than 200 vergées in three parishes, St Lawrence, St John and St Mary, Steven and Linda Carter are the largest organic farmers for the local market. They grow a range of seasonal organic vegetables and salads for their farm shop in St Lawrence and 50 weekly box delivery customers, for the local market - they supply the Co-op and Waitrose - and export. They also import organic fruit and foodstuff for sale in the farm shop and combine the organic business with conventional farming of daffodils and cauliflowers for export. Farm Fresh Organics is one of the largest suppliers of fresh eggs in Jersey with 6,000 hens kept conventionally. However, they keep 600 organic free range layers.

Steven, who has been farming for 25 years, said converting ten years ago saved the farm he took over from his father, Lawrence. ‘If we had not gone down the organic route we would no longer be farming,’ he said. But it wasn’t just a case of survival. The extra work is worth it because of the quality of the crops. As one of their loyal customers said to him: ‘Your vegetables taste like I remember my father’s home grown vegetables did -they have so much flavour.’

Jersey Food Festival 2012

Darren Qué nault

CLASSIC HERD

VERS LES MONTS ORGANIC FARM Steve and Jacqui Jones were committed to organic principles long before they started farming in 1998. In his youth Steve, who trained to be a carpenter, combined travelling around Europe with work on organic farms. They met through the Jersey Organic Association and now live with their family on the farm in a quiet backwater of St Peter. ‘We have always been interested in environmental issues so it just seemed the natural thing for us to do,’ he explained. ‘We were also interested in farming and it never occurred to us to do anything but organics. All the standards make sense; rather than forcing things to grow, we produce in a natural way. Not only is it more healthy but it is better for the environment.’

Like the Carters and so many organic growers, they run weekly seasonal box deliveries to almost 60 Island homes. They are also familiar faces at St Aubin Craft and Farmers market and special Island events such as black butter making at the National Trust for Jersey. Their produce and organic eggs from free-range hens can also be bought at Classic Farm Shop up the road and in the Co-op Grande Marchés in St Peter and St Helier.

Darren and Julia Quénault of Classic Herd are the Island’s only independent dairy farmers milking and making fresh dairy products on site at Manor Farm in St Peter’s Village. In 2012 Golden Blue soft cheese won silver at the World Cheese Awards and Darren and Julia have won bronze and silver at the British Cheese Awards. Classic Herd also produces non-organic ice cream, and raises pigs and Jersey-Angus beef conventionally but according to best farming practices. The Quénaults decided to break away from the Jersey Dairy as they wanted to be independent and have total control of their future. They chose to adopt organic ethics for the well-being of the livestock, to protect the natural environment of the 400 vergée farm and for quality. Julia explained: ‘Organic milk is better for you than conventional milk. Moreover, it has been proven to contain extra vitamins minerals essential for good health - and we do not homogenise our milk which makes it even healthier. The only reason homogenisation was developed was to extend shelf life so it has no other beneficial properties other than removing the cream line. Being organic is all about removing those unnecessary processing steps.’ The recently refurbished farm shop, which shares outbuildings with a café, florist and vet practice, also sells seasonal fresh vegetables, meat, local artisan bread, imported organic foodstuff and wine - as well as fellow Genuine Jersey members produce and products.

Steve and Jacqui Jones

Classic Herd products can also be bought at the Co-op Grand Marchés, Waitrose and selected outlets.

Jersey Food Festival 2012

Where Italy MEETS JERSEY Aside from his family, Marcus Calvani has two overriding passions - creating authentic rustic Italian cuisine and championing quality local produce - which is what you would expect from the son of a respected Italian restaurateur and grandson of an English farmer. Marcus is the second generation of Calvani to run La Cantina at West Park, the only restaurant member of Genuine Jersey because of the fresh pasta and gnocchi made daily using fresh free-range Jersey eggs. The range includes traditional semolina white pasta, wholewheat, gluten free and seasonal specials including ravioli stuffed with local meats and foraged wild ingredients. The gnocchi is made with locally grown, starchy potatoes and exciting seasonal flavours including stinging nettle and Jerusalem artichoke. Marcus is as likely to be found foraging the Island’s hedgerows and headlands or low water fishing as he is in deep conversation with a grower or

fisherman. He knows the best places in the countryside to pick dandelions for salads, wild garlic and herbs such as sorrel, mushrooms, elderflower and elderberries to use alongside the authentic Italian produce he imports every week. La Cantina isn’t just about the Italian staples. One of Marcus’s most important daily tasks is to inscribe his ‘specials’ blackboard with traditional Italian dishes using whatever is in season, from locally caught seafood to Jersey raised meats such as Jon Hackett’s pork, Jersey-Angus beef, lamb and that day’s catch landed by local fishermen. Marcus runs fresh handmade pasta making classes for up to 12 people followed by a four-course lunch. He’s also built quite a reputation for cooking in unusual ways and locations with his deep fried turkey for Christmas and beach ‘clam bakes.’ First he digs a fire pit and, using hot stones and seaweed, steam cooks local produce for a true taste of Jersey.

Jersey Food Festival 2012

Jersey’s

TRADITIONAL

CRAFT BAKERY

Vienna Bakery is Jersey’s traditional craft bakery - where it takes almost 24 hours to make a loaf of bread and you’ll find nearly 20 variations of a French stick. Vienna Bakery was founded in Georgetown, St Saviour, in 1961 by Bob Dodge. The skills passed down through generations of master European bakers and learned by Bob, as an apprentice with J Lyons and Co in 1930s London, are employed to this day to ensure the quality and freshness of all Vienna Bakery products. In Jersey, France or anywhere in the world, the principles of craft baking are the same; find the finest ingredients, ferment the

dough slowly, bake thoroughly, serve it fresh and make it every day. The Dodge family still devotes the same time and pays an equal amount of attention to sourcing the most authentic ingredients as it does to baking, because provenance is as important as freshness, quality and taste. Vienna Bakery also maintains the centuriesold Jersey tradition of baking on the ceramic oven sole, with cabbage loaves and the crumb roll (known in England as a London bloomer) - and Jersey Wonders, ‘des mèrvelles’, a rich twisted doughnut fried every Friday. Temps passé, when each farm had its own bread oven, bread was baked sitting on

a cabbage leaf to prevent the crust from burning, to keep the bread moist and to infuse it with its distinctive local flavour. Today, Vienna Bakery uses spring leaves fresh from a farm up the road from the bakehouse at Rue Des Prés in St Saviour. Vienna Bakery’s Viennoiserie range croissants, pain au chocolat, Danish pastries - traditionally hand-made and -finished are available from the shop in St Helier’s historic Victorian Central Market and outlets Islandwide, are also very popular with locals and visitors.

Jersey Food Festival 2012

JERSEY’S Coffee Experts Cooper & Co is Jersey’s very own coffee roasters and tea merchants and one of the oldest locally owned Island businesses. The business began as purveyors of fine teas with a Victorian tea room in King Street in 1890. Today, the shop in Halkett Place, St Helier, where green coffee beans are roasted and packed, is the heart of a business which supplies coffee, teas, speciality beverages and associated products to more than 300 commercial customers Islandwide - including Jersey Pottery, Grand Jersey, Atlantic Hotel, Longueville Manor, and the Island Coffee Shop at the Airport. In 1989, David Warr took over the business his grandfather, a tea merchant, acquired in 1964 having traded with the company since the 1920s. Cooper and Co also has a café in Grande Marché St Helier and in June a shop and café will open at the new Castle Quay development on the Waterfront. Tea was the firm favourite of Islanders until after the Liberation when the influx of Breton farm labourers to work on the annual Jersey Royal potato harvest led to a demand for French blends of coffee and chicory. The first coffee roasting plant was purchased in 1949 but it was not until the 1990s that local demand for coffee really took off. To maintain the high standards and quality products Islanders have come to expect, Cooper & Co are members of the Speciality Coffee Association of America and the Roaster’s Guild in the US. David also regularly attends trade shows in the USA, Europe and the UK to keep at the forefront of industry trends. He also places great importance on ethical trading and environmentally-friendly business practices, so Cooper & Co are long standing members of the Fairtrade Foundation and supporters of the Rainforest Alliance organisation. They even recycle used coffee grounds for fertilizer at Durrell and on allotments.

Jersey Food Festival 2012

programme at a

Sat 19th

Farm & Craft Market • St Aubin

09:00 - 13:00 Smallholders Session Field Farm St Lawrence

09:00 - 13:00 Atlantic Producer Tour Mark Jordan & Stephen Labey (max 12)

11:00 - 14:30 Jersey Food Fair • Elizabeth Marina

11:00 - 20:00

Sun 20th

Tour & Tasting Jersey Ormer Farm

10:00 - 10:45 Jersey Food Fair • Elizabeth Marina

11:00 - 18:00

Glance

Tue 22nd

Mon 21st

Hens Have Never Been Happier Food Trail

10:00 - 17:00 Oyster Trail & Tasting

14:00 - 16:00 Behind the Scenes Tour, Wine & Chocolate tasting La Mare Wine Estate

15:30 - 17:00

Jersey Dairy & Trinity Manor Farm Tour Jersey Dairy (max 20)

09:30 - 11:30 Grève to Grantez With a L’Etacq Limpet & Sea Vegetable Lunch

09:30 - 15:00 Atlantic Producer Tour with Mark Jordan Faulkner Fisheries (max 12)

11:00 -14:30 Longueville Manor Garden Tour and Lunch (Tour and then lunch)

Coffee Master Class With Cooper’s Coffee

11:00

17:00 - 19:00

Tour of Cooper’s Coffee

Liberation Ale Brewery Tour

19:00

14:00 - 15:00 Wild Vegetables of the Ocean Edible Seaweed Walk with Jersey Walk Adventures

14:30 - 17:30 Behind the Scenes Wine & Chocolate tasting Tour La Mare Wine Estate

15:30 - 17:00 Jersey Produce Dinner Castle Green Gastropub

19:00

Jersey Food Festival 2012

Sat 26th

Wed 23rd

Water, Water Everywhere Food Trail

Farm & Craft Market • St Aubin

10:00 - 17:00

09:00 - 13:00

Jersey Ormer Farm Tour & Tasting

10:00 - 10:45 Behind the Scenes Tour Channel Islands Bakery

Open Day with the Chilli Kitchen

12:00 - 19:00

11:00 - 13:00

Cooking up a Storm with Jamie Oliver’s Fifteen & the Students from Highlands College

Atlantic Producer Tour with Mark Jordan

18:30

Classic Herd (max 12)

Super Stylish Wine and Cheese Tasting Bohemia

11:00 - 14:30 Liberation Ale Brewery Tour

18:30

12:00

Seafood Supper with Local Fisherman Wheatlands Gastro Pub

Jersey Royal Tour of Albert Bartlett

19:00

14:00 - 15:30

Fri 25th

(max 24)

Jersey Sustainable Fish Supper The Crabshack

19:00 Cider & Sausages • The Elms

19:00

Thu 24th Visit to Jersey Dairy & Trinity Manor Farm

09:30 - 11:30 Georgian Event • 16 New Street

Classic Cattle, Classy Wines Food Trail

10:15 - 16:30

Jersey Ormer Farm Tour & Tasting

10:00 - 10:45 Genuine Jersey Afternoon Tea The Grand Jersey

14:00 - 17:00 Hotel de France Producer Tour & Dinner in Saffron’s Restaurant

15:00 - 22:00 Jersey Seafood Paella Night Radisson Blu

From 18:30

Sun 27th Vintage Afternoon Tea Coronation Park

from 15:00 Food at the Flicks •Jersey Arts Centre

Royal rewards RJA&HS

11:00 - 13:00 Georgian Event • 16 New Street

11:00 - 16:00 Atlantic Chocolate Master Class & Afternoon Tea (max 30)

11:00 - 16:00

14:00 - 17:00

Atlantic Master Class & Lunch with Mark Jordan (max 30)

Jersey Royal Tour of Albert Bartlett

11:00 - 14:30

14:00 - 15:30

An Audience with Andrew Baird, Longueville Manor Hotel Followed by Lunch

Champagne and Jersey Royal Oysters Roof Terrace at Bohemia

11:00 - 13:00

16:00 ‘til late

(max 24)

10:00 - 22:00

Jersey Food Festival 2012

GENUINE JERSEY Look For

THE MARK

BEFORE YOU BUY Jersey is famous worldwide for its own breed of cow and superior quality milk and the prized Jersey Royal, but the Island can also be proud of an abundance of fresh, seasonal produce and a variety of skilled craftsmen and artists who create a range of excellent products. If you want to enjoy the best of what Jersey has to offer during your stay, or take home a truly local memento of your visit, then look for the Genuine Jersey mark - the guarantee of local provenance. Products and produce carrying this distinctive mark have been reared, grown and caught in Jersey and or created by accredited Islanders and local businesses who qualify to be members of the Genuine Jersey Association. Products carrying the distinctive red Genuine Jersey mark include dairy goods, fruit and vegetables, herbs and salads, meat and poultry, fish and shellfish, pottery, wines, spirits and beers, jewellery, needlework,

decorative stonework, wooden artefacts, glassware and artworks. Genuine Jersey produce and products can be bought in the main shopping centre in St Helier and outlets Islandwide - including, galleries, studios, tourist attractions and heritage sites, farm shops and markets and sampled in restaurants, pubs, cafĂŠs and from ice cream stalls. Genuine Jersey was launched in 2001 to promote the diversity and quality of local produce and products. Since the Association started it has attracted a loyal and enthusiastic membership. While some members ensure the survival of Jerseyâ&#x20AC;&#x2122;s heritage and traditions others are at the forefront of introducing pioneering farming methods, new crops or exploring previously untapped international markets. Today the Genuine Jersey mark is seen as a byword for the best the Island has to offer. Look for it before you buy.

Jersey Food Festival 2012

Programme of activity Activities taking place daily throughout the Festival

Visual Feast ... A Taste of Jersey The Harbour Gallery at St Aubin, as part of the Jersey Food Festival, is hosting a major exhibition of all new work Visual Feast... A Taste of Jersey. This mouth-watering exhibition focuses on the wonderful food grown and cooked in Jersey, harvested from the land or gathered from the sea. The work exhibited has been commissioned especially for this exhibition from a group of Jersey’s most experienced artists and craft workers. With the wonderful art and food of Jersey, one can be so inspirational to the other. The Harbour Gallery is delighted to welcome Mark Jordan, Executive Head Chef of the Atlantic Hotel and Ocean Restaurant to officially open the exhibition on Thursday 17th. The exhibition continues until Monday 11th June.

Local Sea Bass Seaweed and Jersey Royals, slightly salted Jersey butter sauce or Mini Tourte of potatoes, leeks and golden blue cheese, pancetta salad Pressed Pommes Jersey cider jelly, Jersey butter caramel, Classic Herd clotted ice cream, brioche pudding

Café Bar

The Pomme D’Or Hotel The Pomme d’Or Hotel welcomes you to ‘Fish Market at the Café Bar’; an inspired concept throughout the Jersey Food Festival. Not exactly a bar, not exactly a deli, but very much an eating and meeting place. This vibrant restaurant, set in stylish yet informal surroundings, brings a feast of delicious flavours to its customers during this annual food promotion. The special menu offers a wonderful selection of dishes. The combination of fish market and restaurant means that customers have the option to order a variety of seafood from the fresh fish market with its displays of lobster, oysters, mussels, chancre crabs and fresh scallops, alongside sea bass and other locally sourced wet fish. These can be specially prepared for you in preferred portions or wrapped to ‘take home’ for those wishing to use their own special recipes. The seafood platters come highly recommended and you can even pick your own ingredients from the fresh seafood displayed on ice.

The Harbour Gallery is open seven days a week 10:00 - 17:30

For those who wish to indulge in wines, an excellent selection from across the world is available in bottles or simply by the glass.

• What? Open Evening • Where? The Harbour Gallery, Le Boulevard, St Aubin, St Brelade • When? Thursday 17th May 2012, 18:30 - 20:30. The exhibition continues until Monday 11th June.

Available in the Café Bar at the Pomme d’Or Hotel from Saturday 19th May until Sunday 27th May, 11:00 - 16:00 daily.

Take your time to explore our spectacular Afternoon Tea Buffet, with its vast selection of sweet confections, such as deliciously indulgent Bailey’s cheesecake, light and fluffy lemon drizzle cake, the classic Victoria sandwich, creamy chocolate éclairs and irresistible macaroons. Freshly baked scones with clotted cream and home-made jams are available daily. Naturally,there is a savoury section, with delicate finger sandwiches filled with smoked salmon and cream cheese, cucumber and dill, egg and chive mayonnaise or ham with traditional English mustard. There is a choice of teas from the Suki Tea selection, coffee and hot chocolate. Afternoon Tea is served daily from 13:30 - 16:00, between Saturday 19th May until Sunday 27th May. £15 per person

Bohemia Island Heroes Bohemia Restaurant

Michelin-star Head Chef, Shaun Rankin, and his dedicated team will develop a bespoke Island Heroes set dinner menu to celebrate the Island’s very own ‘heros’ - Jersey Royals, Jersey lobster and Jersey Dairy. Diners will enjoy the very best of the Island’s produce in the luxurious surrounding of Bohemia Restaurant - the perfect chance to impress a special client or loved one. All working week from Monday 21st May through to Thursday 24th May, priced at just £39.95 per person.

Call us on 01534 751243 to find out more.

Jersey Turbot Tours

Hotel de France

La Petite Pomme

This is a shorter version of the degustation menu available in Saffrons restaurant at the Hotel de France (see Fork to Plate initiative). The Jersey Royal potatoes for this menu will be picked up daily at 17:30 and delivered to Hotel de France and served from 18:30.

There are many legends about the origins of tea and it is said that the art of taking afternoon tea was introduced by the Duchess of Bedford in the early 19th century.

Jersey Turbot is a family-run business started in 2000 by former deep sea fisherman Dave Cowburn. The farm is uniquely located in a former Second World War German gun emplacement and bunker at St Catherine’s in the east of the Island. It houses about 6,500 turbot at any one time, ranging from tiny 50p-sized fish to four-year-old turbot weighing several pounds. Tours are offered daily throughout the festival.

Café Aroma

Available on a daily basis in Café Aroma from 18:30 - 21:30 (last orders). £29.50 per person.

Café Aroma Dinner Menu Local Scallops Compression of smoked Jersey Royals, caviar or Millefeuille of Royals Woodside vegetables, organic Parmesan

The Pomme D’Or Hotel

This year, no visit to the Jersey Food Festival will be complete without afternoon tea at the Pomme d’Or Hotel. Step through the hotel’s main entrance into La Petite Pomme, where you are taken back to a more gracious world where there was always time for tea. La Petite Pomme is an award-winning restaurant, rich in tradition and offering the highest culinary standards, exceptional menus and a range of fine wines.

• Who? Jersey Turbot • Where? Car park at the front of Les Viviers de St Catherine, St Martin • When? Daily from 10:00 until 14:00 (tours last approx 15 - 20 mins) • How Much? £4 • How to Book? Call 01534 868836

Jersey Food Festival 2012

Sat 19th May Low Tide 12:49 BST High Tide 18:31 BST

Jersey Food Fair The Jersey Food Festival is a celebration of the very best ‘Genuine Jersey’, products, food and drink to be found in the Island and this year’s festival launches with the Food Fair in front of the Radisson Blu Hotel and alongside the Elizabeth Marina at St Helier’s Waterfront. Soak up the atmosphere this weekend with live entertainment, food and producer demonstrations and a delicious selection of local food and drink on offer to tempt you. • Where? Waterfront, St Helier • When? 11:00 - 20:00 • How Much? FREE entry

Farm & Craft Market Find the very best of local produce at a number of food and craft stalls and take home some tasty treats and locally made souvenirs. The farm and craft market takes place in the beautiful port of St Aubin. Enjoy a stroll around the harbour lined with its restaurants, cafes, shops and an art gallery. • Where? In front of the St Brelade’s Parish Hall, St Aubin • When? 09:00 to 13:00 • How Much? FREE

Atlantic Producer Tour & Lunch - Labey Farms Meet at The Atlantic Hotel at 11:00 for introductions with Mark Jordan, Michelinstar Executive Head Chef of Ocean Restaurant after which the tour will transfer to St Ouen where you will meet with Stephen Labey and his team at Five Roads Farm for an insight into why the Island’s famous Jersey Royals are so special. Return to The Atlantic Hotel and enjoy a three course lunch created by Mark in keeping with the Food Festival. Head Sommelier, Sergio dos Santos has chosen some interesting wines to accompany your meal and you will also take away a signed copy of Mark Jordan’s cookery book ‘Ocean Voyage’. Feel free to finish your day with a stroll in the grounds of The Atlantic Hotel and make the most of the breathtaking views over St Ouen’s Bay.

• Who? Mark Jordan and Stephen Labey • Where? Meet at the Atlantic Hotel, St Brelade • When? 11:00 - 14:30 • How Much? £95 per person (max 12 persons) • How to Book? To purchase tickets please contact Hayley Brockwell on 01534 744101 or email: hayley@theatlantichotel.com

Small Holders Session Dreaming of the ‘Good Life’ but not sure where to start? Then try a half-day introductory smallholding course here in Jersey with local smallholder Jenni Rigall. Aimed at the complete novice or those thinking of setting up their own smallholding. Whether you fancy just a couple of chickens in the garden or a whole flock of sheep, your visit to Field Farm will give you an insight into their requirements and the time and skills needed, in fact everything you need to know from conception to consumption! Course also covers ducks, piglets, veg garden, orchard, pasture and fencing. • Who? Jennie Riggall • Where? Field Farm, Rue de la Golarde, St Lawrence • When? 09:00 - 13:00 • How Much? £45 to include coffee/ pastries & eggs to take home • How to Book? Email: Jenni: sheep@jerseymail.co.uk or call: 01534 855864 For further information log on to www.fieldfarmjersey.com

Sun 20th May Low Tide 13:26 BST High Tide 19:06 BST

• Who? Jersey Ormer Farm • Where? La Crête Quarry, Rue de la Côte, St Martin, Leave Gorey and drive past the castle (on your right). Follow the coast road down through Anne Port and at the top of the hill on the left is La Crête Quarry) Bus No 2 • When? 10:00 - 10:45 • How Much? FREE of charge but there is a donation box. All donations will go towards the effective purchase of juvenile ormers for release to the wild • How to Book? Please book through Jersey Tourism Tel: 01534 448877 Restriction - The farm is a working hatchery and difficult to access for wheelchairs and pushchairs, all children must be accompanied, otherwise no restrictions.

Jersey Food Fair The Jersey Food Festival is a celebration of the very best ‘Genuine Jersey’, products, food and drink to be found on the Island and this year’s festival launches with the Food Fair in front of the Radisson Blu Hotel and alongside the Elizabeth Marina at St Helier’s Waterfront. Soak up the atmosphere this weekend with live entertainment, food and producer demonstrations and a delicious selection of local food and drink on offer to tempt you. • Where? Waterfront, St Helier • When? 11:00 18:00 • How Much? FREE entry

Mon 21st May Low Tide 14:01 BST High Tide 19:40 & 07:27 BST

Jersey Ormer Farm Tour

Hens Have Never Been Happier! The Grouville Food Trail

Explore one of Jersey’s most innovative ‘farms’! The Jersey Ormer Farm, housed in an old quarry between Gorey and Archirondel, breeds the local delicacy - the Jersey ormer - for the local and export markets.

One of Jersey’s most attractive parishes, combining a long stretch of sandy beach, fertile low-lying fields and hills providing spectacular views across to Mont Orgueil Castle and the Normandy Coast beyond.

The ormer is considered to be the most valuable seafood on the planet and is very difficult to farm. Wild ormers thrive far down the inter-tidal zone and can only be collected around low-water during specified spring tides in the autumn, winter and spring so the farm meets a culinary demand and will provide ‘Genuine Jersey’ fresh ormers which are truly delicious.

Grouville is one of Jersey’s most beautiful parishes winning the ‘best small coastal town’ in last year’s ‘Britain in Bloom’ competition. Hear about the oyster fishing industry of the 19th century, ‘bouchot’ mussels grown on poles driven into the sand, 8000 ‘Happy Hens’, ‘côtil’ potatoes, beans and cows! Meet producers along the way and enjoy a pub lunch or buy a delicious crab sandwich from the shack on the slipway (at own expense).

The tour will include a visit to the facility and information on the farm’s breeding programmes. There will also be an opportunity to taste barbecued oysters during the visit!

• Who? Blue Badge Guide - Hugh Gill • Where? La Rocque Harbour Car Park - Moderate - 8m (13k) • When? 10:00 - 17:00 • How Much? FREE of charge • How to Book? No pre-booking required

Jersey Food Festival 2012

Oyster Trail and Tasting Visit the extensive oyster and mussel beds in the Royal Bay of Grouville. Prehistoric man living around La Hougue Bie enjoyed the ‘fruits de mer’ from the bay 6,000 years ago. Hear about the fascinating history of the oyster fishery and the cultivation of shellfish in Jersey, the biggest in the British Isles. At the end of the walk, we sample super fresh oysters, which chefs in Jersey as well as in Britain and France consider an absolute delicacy. • Who? Jersey Walk Adventures Derek Hairon • Where? Seymour Slip When? 13:30 - 15:30 • How Much? £14.50 to include oyster sampling • How to Book? Booking essential. Call: 07797 853033 or email: info@jerseywalkadventure.co.uk

Wine and Chocolate Tasting -Behind the Scenes Tour La Mare Wine Estate in St Mary are offering a ‘behind the scenes’ tour. Visitors will hear about the history of the estate before meeting wine maker, Daniel De Carteret, who will guide you through his award-winning wines and liqueurs including tastings. You will then meet La Mare’s chocolatier, Darren, to hear about the history of chocolate making and taste La Mare’s delicious handcrafted truffles. • Who? Wine maker Daniel De Carteret and chocolatier Darren Stower • Where? La Mare Wine Estate, St Mary • When? 15:30 - 17:00 • How Much? £10 per adult, under 18 - £4 (apple juice served) • How to Book? Please Telephone: 01534 481178

Coopers Coffee Master Class The true origins of Cooper & Co have been lost in the annals of history. However, on the front page of the Jersey Evening Post in an 1890 edition - Cooper & Co were known as Tea men with their own Tea shop and trading in King Street! Cooper & Co now trade from premises at 57 Halkett Place. This is the hub of their roasting, packing and retail operation. Members of the Speciality Coffee Association of America, Cooper & Co became members of the Roasters Guild in the US. Join proprietor David Warr to learn everything you need do know and more about coffee. • Who? David Warr, Proprietor • Where? Co-op Grand Marché, St Helier • When 17:00 - 19:00 • How Much? £5 non refundable (max 20 persons) • How to Book? To reserve your place call Jersey Tourism: 01534 448877

Liberation Ale Brewery Tour The Liberation Brewery, in one form or another, has been a traditional ingredient of Channel Islands’ life for well over a century and its award-winning beers brim over with genuine local flavour. Come and visit the Liberation Brewery to see how the regional beers of the Islands are brewed and to meet the people who brew them. For more information on the group and its ales, log onto www.liberationgroup.com Look out for our distinctive brands when you get home! • Who? Paul Hurley, Head Brewer at The Liberation Group • Where? Tregear House, Longueville Road • When? 19:00 • How Much? FREE • How to Book? Call: 01534 764009 or email: joanna.reed@liberationgroup.com (max 10 people)

Tue 22nd May Low Water 14:35 BST High Tide 20:11 & 08:01 BST

Visit to Jersey Dairy and Trinity Manor Farm Jersey Dairy has opened the doors to its new Trinity headquarters for a rare opportunity to visit the new dairy, see its operation and taste its delicious products! At 3,000 square metres it is nearly as large as two football pitches. The dairy produces luxury and low fat yoghurts, cream, butter, cheese and ice cream. The tour will then continue past the Royal Jersey Agricultural and Horticultural Society headquarters to the farm at nearby Trinity Manor where you will meet Rob Stevenson, farm manager and some of his charges and Jersey’s most beautiful residents - the Jersey cow! • Where? Jersey Dairy • When? 09:30 - 11:30 • How Much? £10 • How to book? Call Jersey Tourism: 01534 448877 (max 20 persons)

Grève to Grantez with a L’Etacq Limpet and Sea Vegetable Lunch Sample, rustic, Jersey at its best. Set out along the north-west cliff paths with Jersey’s most experienced coastal guide. Look for puffins on the way to Plémont, enjoy the vista of the other Channel Islands from Grosnez Castle, stop awhile overlooking the sacred Pinnacle Rock. Learn about ‘Stinky Bay’, location of some of Jersey’s most

interesting geology and ancient seaweed gathering spot! Then stride across the northern sands of the Island’s largest bay, before adjourning to a vantage point near the Dolmen at Les Monts, for a specially foraged and truly local ‘wild food’ experience. • Who? Andrew Syvret • Where? Meet at La Grève de Lecq - finish at Grantez - St Ouen • Distance? approximately seven miles. • When? 09:30 - 15:00 Tuesday 22nd May • How Much? £25 per person to include lunch and a glass of wine How to Book? Call: 01534 485201 or email: andrew@seajersey.com For further information log on to www.seajersey.com

Atlantic Producer Tour and Lunch - Faulkner Fisheries Meet at The Atlantic Hotel for introductions with Mark Jordan, Michelin-starred executive head chef of Ocean Restaurant after which the tour will transfer to Faulkner Fisheries at L’Etacq, St Ouen, where you will meet Sean Faulkner and his team for a behind the scenes tour and insight into why the Island’s fish and seafood is so special. Return to The Atlantic Hotel and enjoy a three-course meal created by Mark in keeping with the Food Festival. The Head Sommelier, Sergio dos Santo, has chosen some interesting wines to accompany your meal and you will also take away a signed copy of Mark Jordan’s cookery book ‘Ocean Voyage’. Feel free to finish your day with a stroll in the grounds of the Atlantic Hotel and make the most of the breathtaking views over St Ouen’s Bay. • Who? Mark Jordan and Sean Faulkner • Where? Meet at The Atlantic Hotel, St Brelade • When? 11:00 - 14:30 • How Much? £95 per person (maximum 12 persons) How to Book? For tickets contact Hayley Brockwell on 01534 744101 or email: hayley@theatlantichotel.com

Jersey Food Festival 2012

Garden Tour and Lunch at Longueville Manor Longueville Manor’s kitchen garden is well and truly at its best this month. Join the Head Gardener, Pascal Ybert, for a walk through the woodland and a tour of the kitchen garden, followed by a delicious three-course lunch, showcasing the best of seasonal and local produce. • Who? Pascal Ybert • Where? Longueville Manor, St Saviour • When? Tour to commence at 11:00 followed by lunch • How Much? £35 • How to Book? Call 01534 725501 or email info@longuevillemanor.com

Wild Vegetables of the Ocean - Walk and Taste Join us on a ‘seaweed forage’ and get hungry. Jersey Walk Adventures has teamed up with Danny Moisan, chef and cookery book author. After the beach forage we’ll meet at the new Danny’s Restaurant beside Gorey Harbour to taste a mouth-watering light menu of vegetables from the sea and local marine produce accompanied by a glass of white wine. Inspired by Asian traditions modern chefs are increasingly using seaweeds in their cookery. Cosmetics, food flavourings and medicine utilise the remarkable properties of algae. For centuries Jersey farmers harvested seaweed as fertiliser for meadows and to enhance the flavour of the Jersey Royal potatoes. Our guide takes you to the seabed in search of these unique sea plants. Learn about their culinary and medicinal uses along with the history of seaweed gathering. • Who? Jersey Walk Adventures, Trudie Trox and Derek Hairon • Where? Green Island (meal to take place at Gorey Harbour - Bus No 1) • When? 13:30 - 16:00 walk; 17:00 meal at Danny’s, Gorey Harbour • How Much? Walk £14.50 pp, Walk & Meal £29.50 pp meal £15 pp • How to Book? Booking essential, call: 07797 853 033 or email: info@jerseywalkadventure.co.uk (Max number of 18 on the walk)

Tour of Cooper’s Coffee The true origins of Cooper & Co have been lost in the annals of history however, there was a front page advertisement in the 1890 edition of the Jersey Evening Post when Cooper & Co traded on King Street and were known as Tea men with their own Tea shop. This makes Cooper’s one of the oldest remaining locally owned Jersey companies. Cooper & Co now trade from premises at 57 Halkett Place. This is the hub of its roasting, packing and retail operation. Meet with David Warr, proprietor of Coopers Coffee for a tour of the company.

• Who? David Warr • Where? Cooper’s Coffee 57 Halkett Place, St Helier • When? 14:00 - 15:00 • How Much? £5 • How to Book? Call Jersey Tourism on 01534 448877 (max 6 persons)

Wine and Chocolate Tasting Behind The Scenes Tour La Mare Wine Estate is offering a ‘behind the scenes’ tour of the estate. Visitors will hear about the history of the estate before meeting La Mare’s Winemaker, Daniel De Carteret, who will guide you through his award winning wines and liqueurs including tastings and then La Mare’s chocolatier, Darren, to hear about the history of chocolate making and taste La Mare’s delicious handcrafted truffles. • Who? Winemaker Daniel De Carteret and Chocolatier Darren Stower • Where? La Mare Wine Estate, St Mary • When? 15:30 - 17:00 • How Much? £10 per adult, under 18 - £4 (apple juice served) • How to Book? Call: 01534 481178

Jersey Produce Dinner at Castle Green Gastropub Local Jersey produce dinner and food preparation evening to include butchery demonstration and meet the local food producers hosted by Jersey Pottery chef director Tony Dorris. Tony will cook, prepare and introduce a five-course tasting menu of local seasonal produce to include shellfish, fish, vegetables, herbs and wonderful local pork from Jersey Pottery’s herd of Gloucester Old Spot and Tamworth pigs raised by Vicky Huelin at Cottage Farm in St Martin. The event will begin with a butchery presentation of the pork by a local butcher and other local Jersey Pottery supplier producers will be invited to talk about their products. • Who? Chef/Director Tony Dorris • Where? Castle Green Gastropub • When? 19:00 • How Much? £50 including lobster and half bottle of wine with your meal • How to Book? Call: 01534 850805 or email: matthew@jerseypottery.com

Wed 23rd May Low Tide 15:07 BST High Tide 20:43 & 08:34 BST

Water, Water Everywhere The St Lawrence Food Trail This walk takes in the heights of the beautiful parish of St Lawrence on the boundaries of St Helier and St John, visiting Rondel’s, one of the biggest growers of potatoes in Jersey, and the strawberry plantations at La Croix Anley. Meet grower Joe Freire, as he talks about his raspberries, strawberries and asparagus. After taking in the lovely Waterworks Valley, there is a lunch stop at the British Union, one of Jersey’s genuine country inns, or bring a packed lunch. The afternoon takes in a narrow and secret medieval sanctuary path and some of St Lawrence’s loveliest lanes, offering views across St Aubin’s Bay on the way back to Millbrook. • Who? Blue Badge Guide - Hugh Gill • Where? Harsco Hire Shop, Millbrook (Bus 7 or 15 or Explore Red, Blue or Yellow route) Moderate - 7m (11k) • When? 10:00 - 16:30 • How Much? FREE of charge but lunch at own expense • How to Book? No pre-booking required

Jersey Ormer Farm Tour Explore one of Jersey’s most innovative ‘farms’! The Jersey Ormer Farm, housed in an old quarry near Gorey, breeds the local delicacy - the Jersey ormer - for the local and export markets. The ormer is considered to be the most valuable seafood on the planet and is very difficult to farm. Wild ormers thrive far down the inter-tidal zone and can only be collected around low-water during specified spring tides in the autumn, winter and spring so the farm meets a culinary demand and will provide Genuine Jersey fresh ormers which are truly delicious. The tour will include a visit to the facility and information on the farm’s breeding programmes. There will also be an opportunity to taste barbecued oysters during the visit! • Who? Jersey Ormer Farm • Where? La Crête Quarry, Rue de la Côte, St Martins. Leave Gorey and drive past the castle (on your right). Follow the coast road down through Anne Port and at the top of the hill on the left is La Crête Quarry) Bus No 2 • When? 10:00 - 10:45 • How Much? FREE of charge but there is a donation box. All donations will go towards the effective purchase of juvenile ormers for release to the wild • How to Book? Please book through Jersey Tourism Tel: 01534 448877

Jersey Food Festival 2012

Restriction - The farm is a working hatchery and difficult to access for wheelchairs and pushchairs, all children must be accompanied, otherwise no restrictions.

Atlantic Producer Tour and Lunch - Classic Herd Meet at The Atlantic Hotel for introductions with Mark Jordan, Michelin-star executive head chef of Ocean Restaurant after which the tour will transfer to Manor Farm at St Peter where you will meet with Darren Quénault and his team at Classic Herd for a behind the scenes tour and insight into why the Island’s dairy produce is so special. Return to The Atlantic Hotel and enjoy a three-course lunch created by Mark in keeping with the Food festival. The Head Sommelier, Sergio dos Santos, has chosen some interesting wines to accompany your meal and you will also take away a signed copy of Mark Jordan’s cookery book ‘Ocean Voyage’. Feel free to finish your day with a stroll in the grounds of The Atlantic Hotel and make the most of the breathtaking views over St Ouen’s Bay. • Who? Mark Jordan and Darren Quénault • Where? Meet at the Atlantic Hotel, St Brelade • When? 11:00 - 14:30 • How Much? £95 per person (max 12 persons) • How to Book? To purchase tickets contact: Hayley Brockwell on 01534 744101 or email: hayley@theatlantichotel.com

Channel Island Bakery Behind The Scenes Tour The Channel Island Bakery is offering a ‘behind the scenes’ tour of their bakery. Visitors will hear about the history of the bakery before meeting with Production Manager, Trevor Keast and Cake Room Manager, Paul Cauvain, who will guide you through their bread and roll plant production and hand made cake room where they manufacture the award-winning Shaun Rankin Bakewell Tart. Refreshments and sampling will take place post the bakery tour. • Who? CI Bakery Production Manager Trevor Keast and Cake Room Manager Paul Cauvain • Where? CI Bakery, St Saviour • When? 11:00 - 13:00 • How Much? £5 per adult, under 18s FREE (max 20 persons) • How to Book? Call: 01534 508330 Funds raised will be donated to the Culinary Arts Department at Highlands College for Further Education.

Liberation Ale Brewery Tour The Liberation Brewery, in one form or another, has been a traditional ingredient of Channel Islands’ life for well over a century and its award-winning beers brim over with genuine local flavour. Come and visit the Liberation Brewery to see how the regional beers of the islands are brewed and to meet the people who brew them. For more information on the group and its ales log onto www.liberationgroup.com. Look out for our distinctive brands when you get home! • Who? Paul Hurley, Head Brewer at The Liberation Group • Where? Tregear House, Longueville Road • When? 12:00 • How Much? FREE • How to Book? Call: 01534 764009 or email: joanna.reed@liberationgroup.com (max 10 people)

Jersey Royals Tour of Albert-Bartlett Pack House Enjoy a rare opportunity to visit AlbertBartlett’s new state-of-the-art pack house - arguably the most modern and environmentally-friendly facility of its type in Europe. Situated on the outskirts of St Helier, this multi-million pound facility can wash, hydro-cool and pack the highly-prized Jersey Royals within hours of being harvested, so they arrive in store at least two days fresher than previously possible. Rainwater is collected from the factory roof for use in the washing process, and dedicated lines enable the water and soil residues to be recycled. • Who? Tim Ward, Albert Bartlett • Where? Albert Bartlett Packing House, Trinity Hill • When? 14:00 - 15:30 • How Much? FREE • How to Book? Booking essential call Jersey Tourism on: 01534 448877 (max 24 persons) There is a Code of Practice for visitors which include - no jewellery, cameras or mobile phones. Hi-visibility jackets, head wear and hair nets must be worn to comply with UK factory guidelines.

Jersey ‘Sustainable Fish’ and Olive Oil Tasting, Supper and Talk Local fisherman’s most recent catch will be the source of a mystery local fish supper. Hosted by Dominic Jones, director of Jersey Pottery who will guide you through the catch and menu and chef director and trained fishmonger Tony Dorris, who will talk about and demonstrate fish preparation and filleting. They will be using the vast array of seafood caught on board local fishing boats, and their exclusive single estate Tuscan ‘Grattalocchi’ olive oil, to surprise you with a rolling array of flavours and textures from Jersey’s bountiful seas. The evening will also include talks from two guest speakers; Chris Bean, a Cornish fisherman, industry pioneer and supplier to top London restaurants who has featured recently in the national press and TV programmes such as “Monty Hall’s The Fisherman’s Apprentice” and “Cornwall with Caroline Quentin” and Don Thompson, President of the Jersey Fisherman’s Association. Fish may include Dover sole, brill, turbot, red mullet, gurnard, squid, cuttle fish, queen scallops, skate, plaice, pollack, whiting, mackerel and bass. • Who? Dominic Jones and Tony Dorris • Where? Crab Shack, St Brelade’s Bay • When? 19:00 • How Much? £37.50 including matching wines with supper • How to Book? Call: 01534 850805 or email: matthew@jerseypottery.com (max 50 people) The day before the event, Jersey Pottery have chartered a local fishing boat and a few places may be available to fish for turbot, brill, bass and bream at £60 per head. Any fish caught will be used for the Crab Shack dinner. Please contact 01534 850805 for more information.

Sausage and Cider Enjoy an early evening picnic at the National Trust for Jersey’s apple orchard at The Elms, the headquarters of the Trust. Take in the sights, sounds and smells of this beautiful location in the rural parish of St Mary. Enjoy gentle music as you picnic in the orchard or enjoy homemade sausages, served in French bread with a glass of traditional cider, produced by Richard and Sarah Matlock from La Robeleine Cider Company. • Who? La Robeleine Cider • Where? Apple Orchard at The Elms, St Mary • When? From 19:00 • How Much? FREE (except purchase of food) • How to Book? No need to book. Parking available at The Elms or on the main road leading to The Elms.

Jersey Food Festival 2012

Thu 24th May Low Tide 15:40 BST High Tide 21:16 & 09:06 BST

Visit to Jersey Dairy & Trinity Manor Farm Jersey Dairy has opened the doors to its new Trinity headquarters for a rare opportunity to visit the new dairy, see its operation and taste its delicious products! At 3,000 square metres it is nearly as large as two football pitches. The dairy produces luxury and low fat yoghurts, cream, butter, cheese and ice cream. The tour will then continue past the Royal Jersey Agricultural and Horticultural Society headquarters to the farm at nearby Trinity Manor where you will meet Rob Stevenson, farm manager and some of his charges and Jersey’s most beautiful residents - the Jersey cow! • Where? Jersey Dairy • When? 09:30 - 11:30 • How Much? £10 • How to Book? Call Jersey Tourism on: 01534 448877 (max 20 persons)

Georgian Event The National Trust for Jersey will be enticing visitors to 16 New Street to indulge in a wealth of Georgian food and drink, served and prepared by costumed actors in a period kitchen. Step back into the 18th century and enjoy the tastes, aromas and atmosphere of this uniquely elegant property located at the centre of St Helier. The house was built around 1730 and designed in the English manner. Acquired by the Journeaux family in 1787; it remained in the family until 1850 when it was sold due to bankruptcy; it was eventually acquired by the firm of A De Gruchy, shopkeepers, in 1864. Between 1870 and 1909 the house was let to the Liberty Gentlemen’s Club, before being rented to the Young Men’s Christian Association until 1964. In 2003 the Merchant Retail Group, then owners of De Gruchy department store, sold the house to The National Trust for Jersey for £1. Originally the intention was to just make it wind and watertight, but in 2004 the Trust received a bequest from Hilda Houston amounting to £1 million. These funds have been invested in a meticulous restoration to preserve and interpret Jersey’s Georgian history. • Who? National Trust for Jersey • Where? 16 New Street, St Helier • When? 11:00 16:00 • How Much? Adults £5, children £3, under 10s are FREE. Free entry to the shop

An Audience with Andrew Baird of Longueville Manor Enjoy a fun and interactive session with the chef who was chosen to cook for the Queen! Andrew will talk you through the best of Jersey ingredients, focusing on fresh and very local produce presented simply and full of flavour. In this session Andrew will prepare a number of dishes, some of which you will enjoy during your delicious threecourse lunch. • Who? Andrew Baird • Where? Longueville Manor, St Saviour • When? 11:00 - 13:00 followed by lunch • How Much? £45 How to Book? Call: 725501 or email: info@longuevillemanor.com

Open Day with The Chilli Kitchen Join Lesley and John Garton in an ‘open kitchen’ experience. Watch as they prepare and cook a selection of seasonal preserves, including local favourites: Sweet Red Pepper and Chilli Relish and Twisted Sister Hot Tomato Relish using fresh local ingredients. Visitors can see how preserves are prepared, cooked and jarred. Everybody will get to taste the end result and can purchase if they want to. Cider End is situated in a quiet green lane in the parish of St Helier and, weather permitting, visitors may be able to join in the harvest of elderflower from trees in the vicinity for this year’s cordial. • Who? Lesley and John Garton • Where? Meet at Cider End, Belmont Farm, Oaklands Lane, St Helier • When 12:00 - 19:00 • How Much? FREE How to Book? Open Kitchen. Limited parking in Oaklands Lane or bus route 4 or cycle route 3

Cooking Up a Storm with Jamie Oliver’s ‘Fifteen’ The Fifteen Apprentice Programme is celebrating its tenth anniversary and to celebrate its success, two former apprentices, Lloyd Hayes and Ben Arthur, will join the students at Highlands Academy of Culinary Arts to ‘cook up a storm’ in the Academy Restaurant. Diners will meet the apprentices and the students and will have Champagne on arrival before they sit down to a sumptuous four-course dinner. • Who? Highlands College Students and the Fifteen ‘Apprentices’ • Where? The Academy Restaurant at Highlands College • When? 18:30 for a 19:00 sitting • How Much? £20 • How to Book? Contact Joan McKnight on: 01534 608563 from 9:00 - 13:00 Monday to Friday. Limited spaces available.

Super Stylish Wine & Cheese Tasting Bohemia Bar and Restaurant offers an unrivalled collection of exquisite wines and guests are invited to a wine and cheese tasting event to be held in the stylish surroundings of the Club Champagne Suite. Bohemia’s highly-regarded restaurant manager, Dimitri Marqueteau, will guide you through their favourite pairings as you learn how to get the very best out of cheese and wine. • Who? Dimitri Marqueteau • Where? The Club Champagne Suite • When? 18:30 for a 19:00 start • How Much? Ticket £29.95 per person including five cheese and wine pairings • How to Book? Email: reservations@theclubjersey.com

A Seafood Supper with the Local Fisherman An opportunity to spend a relaxing and enjoyable evening at Wheatlands Gastropub feasting on locally caught seafood by Genuine Jersey fisherman, Kevin Holden. Wheatlands head chef, Stephen Wilson will delight you with his subtle expertise in seafood preparation. Dishes will likely include Jersey scallops, skate, brill, pouting, gurnard and turbot. A selection of wines to accompany the dishes on offer will also be available. • Who? Ian Jones (Wheatlands) and Kevin Holden • Where? Wheatlands Gastropub, Wheatlands Hotel and Golf course, Le Mont des Grupieaux, St Peter • When? 19:00 • How Much? £24.95 per person - 3 courses to include wine • How to Book? Email: info@wheatlandsjersey.com or call 01534 888877 (max 30 persons)

Jersey Food Festival 2012

Fri 25th May Low Tide 16:13 BST High Tide 21:49 & 09:40 BST

Georgian Event The National Trust for Jersey will be enticing visitors to 16 New Street to indulge in a wealth of Georgian food and drink, served and prepared by costumed actors in a period kitchen. Step back into the 18th century and enjoy the tastes, aromas and atmosphere of this uniquely elegant property located at the centre of St Helier. The house was built around 1730 and designed in the English manner. Acquired by the Journeaux family in 1787; it remained in the family until 1850 when it was sold due to bankruptcy; it was eventually acquired by the firm of A De Gruchy, shopkeepers, in 1864. Between 1870 and 1909 the house was let to the Liberty Gentlemen’s Club, before being rented to the Young Men’s Christian Association until 1964. In 2003 the Merchant Retail Group, then owners of De Gruchy department store, sold the house to The National Trust for Jersey for £1. Originally the intention was to just make it wind and watertight, but in 2004 the Trust received a bequest from Hilda Houston amounting to £1 million. These funds have been invested in a meticulous restoration to preserve and interpret Jersey’s Georgian history. • Who? National Trust for Jersey • Where? 16 New Street, St Helier • When? 11:00 - 16:00 • How Much? Adults £5, children £3, under 10s are FREE. Free entry to the shop

Classic Cattle, Classy Wines! The St Mary and St Peter Food Trail Heading out from Manor Farm in St Peter, with their prize herd of Jersey cows, pigs and their own milk and cheese production, the route passes The Elms, headquarters of the National Trust for Jersey before visiting La Mare Wine Estate in St Mary. There is a lunch stop at the St Mary’s Country Inn and in the afternoon a visit to John Le Feuvre’s farm and a chance to mingle with his beautiful prize-winning cows. • Who? Blue Badge Guide, Hugh Gill • Where? Manor Farm, St Peter (Bus 9), Moderate, 7.5m (12k) • When? 10:15 - 16:30 • How Much? FREE of charge but lunch at own expense • How to Book? No pre-booking required

Royal Rewards Join the finalists at the award ceremony for this year’s Genuine Jersey Royal Growing Competition. Now in its sixth year, the award-winning competition is organised by The Jersey Royal Company, supported by the Genuine Jersey Products Association and the States of Jersey Health Promotion Unit. This year nearly 6,000 primary school children have been growing potatoes in buckets and studying Jersey Royals since growing kits were distributed back in January. The three schools that have grown the heaviest weight in a single bucket will be at the award ceremony to find out who will be crowned this years overall winner. It is not just children who have competed this year; all 12 parish Constables took up a parochial challenge and for the fourth year running there has been a hotly-contested competition among the local media. The Lieutenant-Governor, General Sir John McColl and Lady McColl, will be presenting the prizes to the winners.

Jersey Royals Tour of Albert-Bartlett Pack House Enjoy a rare opportunity to visit AlbertBartlett’s new state-of-the-art pack house - arguably the most modern and environmentally friendly facility of its type in Europe. Situated on the outskirts of St Helier, this multi-million pound facility can wash, hydro-cool and pack the highlyprized Jersey Royals within hours of being harvested, so they arrive in store at least two days fresher than previously possible. Rainwater is collected from the factory roof for use in the washing process, and dedicated lines enable the water and soil residues to be recycled. • Who? Tim Ward, Albert Bartlett • Where? Albert Bartlett Packing House, Trinity Hill • When? 14:00 - 15:30 • How Much? FREE • How to Book? Booking essential call Jersey Tourism on: 01534 448877 (max 24 persons). There is a Code of Practice for visitors which include - no jewellery, cameras or mobile phones. Hi-visibility jackets, headwear, hairnets must be worn to comply with UK factory guidelines.

•Who? John Garton • Where? The Royal Jersey Agriculture & Horticulture Show Ground• When? 11:00 - 13:00 • How Much? FREE entry and parking • How to Book? No pre-booking required

Champagne and Royal Jersey Oysters on the Roof

Atlantic Master Class and Afternoon Tea

The Bohemia Roof Terrace will play host to a very special Champagne and oysters event where guests will be invited to kick back and enjoy summer sounds whilst enjoying delicious Royal Jersey Oysters prepared by the Michelin starred restaurant team. Each guest will be presented with a glass of Champagne or a glass of local Jersey La Mare sparkling wine and as many Royal Jersey Oysters as they wish to consume.

Join the Michelin-star Executive Head Chef of Ocean Restaurant, Mark Jordan, and the Head Pastry Chef, Jarek Nowakowski, for a master class in working with chocolate. The master class will be followed by afternoon tea created by Mark in keeping with the Food Festival. The Head Sommelier, Sergio dos Santos, will be serving pink Champagne from Ruinart and you will also take away a signed copy of Mark Jordan’s cookery book Ocean Voyage. Feel free to finish your day with a stroll in the grounds of The Atlantic Hotel and make the most of the breathtaking views over St Ouen’s Bay. • Who? Mark Jordan and Jarek Nowakowski • Where? The Atlantic Hotel, St Brelade • When? 14:00 - 17:00 • How Much? £95 per person (max 30 persons) • How to Book? For tickets please contact Hayley Brockwell on: 01534 744101 or email: hayley@theatlantichotel.com

• Where? The Bohemia Roof Terrace, Club & Spa Hotel, St Helier • When? 16:00 ‘til late • How Much? Tickets £15.95 pp (max 12 oysters per person) • How to Book? Email: reservations@theclubjersey.com

Jersey Food Festival 2012

Sat 26th May Low Tide 16:50 BST High Tide 22:29 & 10:18 BST

Farm and Craft Market Find the very best of local produce at a number of food and craft stalls and take home some tasty treats and locally made souvenirs. The Farm and craft market takes place in the beautiful port of St Aubin. Enjoy a stroll around the harbour lined with its restaurants, cafes, shops and an art gallery. • Where? In front of the St Brelade’s Parish Hall, St Aubin • When? 09:00 - 13:00 • How Much? FREE

Jersey Ormer Farm Tour Explore one of Jersey’s most innovative ‘farms’! The Jersey Ormer Farm, housed in an old quarry near Gorey, breeds the local delicacy - the Jersey ormer - for the local and export markets. The ormer is considered to be the most valuable seafood on the planet and is very difficult to farm. Wild ormers thrive far down the inter-tidal zone and can only be collected around low-water during specified spring tides in the autumn, winter and spring so the farm meets a culinary demand and will provide Genuine Jersey fresh ormers which are truly delicious. The tour will include a visit to the facility and information on the farm’s breeding programmes. There will also be an opportunity to taste barbecued oysters during the visit! • Who? Jersey Ormer Farm, • Where? La Crête Quarry, Rue de la Côte, St Martin, Leave Gorey and drive past the castle (on your right). Follow the coast road down through Anne Port and at the top of the hill on the left is La Crête Quarry. Bus No 2 • When? 10:00 - 10:45 • How Much? FREE of charge but there is a donation box. All donations will go towards the effective purchase of juvenile ormers for release to the wild • How to Book? Please book through Jersey Tourism Tel: 01534 448877 Restriction - The farm is a working hatchery and difficult to access for wheelchairs and pushchairs, all children must be accompanied, otherwise no restrictions.

Genuine Jersey Afternoon Tea Enjoy a traditional afternoon tea with a ‘Genuine Jersey’ twist at the Grand Jersey. Relax and enjoy gentle live music. Selection of teas including the Grand Jersey Tea blend, infusions and house coffees, Selection of traditional sandwiches and cakes including - homemade fruit scones with strawberry jam, ‘Classic Herd’ Jersey clotted cream, Jersey Honey Cheesecake, Jersey strawberry and vanilla tartlet Ingredient sourced from a member of Genuine Jersey. • Where? Grand Jersey • When? 14:00 - 17:00 • How Much? £13.50 or £22.50 to include a glass of Perrier Jouet Champagne • How to Book? Call 01534 722301 or email: reservations@grandjersey.com

Jersey Seafood Paella Night Join the Head Chef, Robert Cauchi on the Radisson Blu Terrace, with stunning views over to Elizabeth Castle and beyond, to enjoy delicious Jersey seafood paella and Spanish wine whilst enjoying live music and watching the sun set. Robert and his team will use Jersey’s finest seafood ingredients as they cook up a fabulous summer feast and celebrate local produce. A perfect way to spend a Saturday evening, with some of the very best views in the world! • Where? Radisson Blu Waterfront Terrace • When? Live music from 18:30. Paella will be served at 19:00 • How Much? Tickets £16.50 pp (includes Seafood Paella, glass of Spanish wine or bottle of Peroni) Vegetarian option also available • How to Book? No pre-booking required

Producer Tour - Hotel de France and Saffrons Restaurant Take a minibus to visit Battricks - a local fish merchant, at Victoria Pier. Select local scallops, sea bass or whatever else might be on the menu and have a look at the viviers housing live fish, crabs and lobsters. Guests will then meet local Jersey Royal grower, Charlie Gallichan at Woodside Farm where they will be taken by tractor to the fields where Charlie will explain everything you need to know about the farm, its products and ethos. Guests will be provided with ‘wellie’ boots, a small fork and basket and will be able dig their own potatoes (if they want to) before returning by tractor to the farm and its wonderful farm shop. Guests can taste freshly picked potatoes cooked in seaweed butter with a glass of wine from the Hotel de France before browsing in the farm shop (10% discount to participants) before returning to the hotel for dinner.

• Who? Grower Charlie Gallichan and the food and beverage team from the Hotel de France • Where? Battricks, Victoria Pier and Woodside Farm, Trinity • When? Meet at 15:00 tour to Battricks and Woodside Farm with tour and tasting 15:45 18:15. 19:00 pre-dinner drinks and dinner at 19:30 • How Much? £295 for 2 people to include producer tour, dinner, wines and an overnight stay at the Hotel de France • How to Book? Reservations department Tel: 01534 614000 Mr & Mrs Gallichan will join guests for dinner.

Sun 27th May Low Tide 17:32 BST High Tide 23:15 & 11:00 BST

Vintage Afternoon Tea in Coronation Park Come along to the beautifully manicured Coronation Park at Millbrook for a sumptuous afternoon tea with vintage crockery in a marquee nestled amongst the roses. Enjoy cucumber and rare beef sandwiches, freshly-baked scones with Jersey cream and homemade strawberry jam and cake as you listen to the genteel sounds of a harp. To really experience life in a gentler age, a vintage coach will transport participants from St Helier to the park. A perfect way to spend your Sunday afternoon! • Where? Rose Garden at Coronation Park • When? From 15:00 • How Much? Tickets £15 pp and £20 if you want to travel in the vintage coach • How to Book? Call Jersey Tourism: 01534 448877 or come into the Visitor Centre

Food at the Flicks Food, Glorious Food… As part of the Jersey Food Festival, sit back and enjoy some of cinema’s greatest foodthemed films for free! From Michelin-star rats to bewitching chocolate, these movies celebrate a passion for cooking… and the joy of eating. It couldn’t be simpler, just phone or call into the Jersey Arts Centre box office to book a seat, turn up, relax and enjoy! What? Foodie Film Festival • Where? Jersey Arts Centre, Phillips Street • When? 10:00 - 22:00 (enjoy one or more films) • How Much? FREE • How to Book? Call the box office on Tel: 01534 700444 to reserve your (free) tickets 10:00 - Ratatouille • 12:00 - Tortilla Soup 14:00 - Big Night • 16:00 - Babette’s Feast 18:00 - Julie & Julia • 20:15 - Chocolat

Jersey Food Festival 2012

Picnic Jerse y With its stunning coastline and intimate, rural landscape Jersey is awash with fabulous spots for a relaxing, tranquil picnic. Who can think of a greater pleasure than lazing on a picnic rug on a sunny afternoon and feasting on fresh crab sandwiches, delicious strawberries and a glass or two of cider, whilst hearing the distinctive cry of oyster catchers in the background? From the perfect picnic spot to tips on tasty treats, create your own al-fresco dining adventure with a little help from this delightful guide. The 10 sites detailed in this publication are all cared for by The National Trust for Jersey and, although some are a little tricky to find, they are well worth seeking out; if only for the peace and stunning views they truly afford.

e Jerse y m i t a e T They used to say ‘everything stops for tea’! While that may no longer be true, there’s surely no finer indulgence than to sink into a comfortable sofa and find oneself within arm’s reach of delicate delights on a tiered cake stand. Then there’s the ritualistic tradition of straining hot tea from a steaming pot and sipping that liquid gold from bone china! It’s pure ‘me time’! This decadent guide will highlight the best places to enjoy the age-old pleasure of afternoon tea as well as offering recipes, fascinating facts and advice from local tea experts. With our famous cows producing dairy delicacies to die for, and a real pedigree of preserve makers and pastry chefs, Jersey is the cream of the crop when it comes to enjoying this enchanting occasion. Be our guest…

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Pick up your brochures from Jersey Tourism or your hotel.