THE JERSEY CREW PRIVATE CHARTER
ANDREW BAIRD KEEPING IT LOCAL
ENVIRONMENT SUSTAINABLE FISHING
In confidence contact Clifford Wilson Aimee Sinclair-Horgan
Tel: 07797 723804 email: clifford@wilsons.je Tel: 07797 825410 email: aimee@wilsons.je
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Welcome
TO THE NEW EDITION OF THE LONGUEVILLE MANOR MAGAZINE
015 is proving once again to be an exciting year for Longueville Manor. With yet another winter of bedroom refurbishment, our biggest challenge was the complete redecoration of The Cottage Suite. Whilst retaining the old world charm of the 16th century, contemporary fabrics and refreshing design, combined with the latest technology, have resulted in the creation of one of the finest suites in the UK. This issue’s nautical theme centres around the launch of “Fizz Too”, Longueville Manor’s new luxury yacht charter. A beautiful British built Princess 42 complete with a fully qualified skipper and crew will give guests a chance to discover the unspoilt beauty of the island and its surroundings. Launched at the Barclays Jersey Boat Show in May, “Fizz Too” has captured the imagination of not only the hotel’s guests but leading travel journalists. Finally it remains for us to simply say how delighted we are that you are reading this magazine and therefore getting to know us better than before. Most of all we look forward to welcoming you back to our very special hotel.
BEST WISHES MALCOLM AND PATRICIA LEWIS
Longueville Manor St Saviour Jersey Channel Islands JE2 7WF Tel +44 (0) 1534 725501 Fax + 44 (0) 1534 731613 info@longuevillemanor.com www.longuevillemanor.com
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LONGUEVILLE MANOR
Brummells Menswear 14-16 Halkett Street St Helier, Jersey JE2 4WJ Tel: 01534 510105
www.brummellsjersey.com
contents
8 REVITALISING
LONGUEVILLE
28 RECIPE Diver caught scallops.
42 COMMUNITY Relay for Life, Jersey
Discovering the family friendly delights of Jersey
22 THE JERSEY CREW Longueville’s new private charter offering
24 SUSTAINABLE
FISHING
30 KEEPING IT LOCAL Longueville’s executive head chef on local sourcing and fresh ingredients
44 KICKING BACK
IN NORFOLK
A visit to Morston Hall
34 BUSINESS Profiling local Jersey businesses
Protecting the marine environment
Forum House, Stirling Road, Chichester, West Sussex PO19 7DN Tel: 02392 985 185 Mo: 07843 435 385
www.chefmedia.co.uk
PUBLISHER: PETER MARSHALL
© LONGUEVILLE MAGAZINE 2015.
MANAGING EDITOR:
While every effort is made to ensure accuracy, no responsibility can be accepted for inaccuracies, howsoever caused. No liability can be accepted for illustrations, photographs, artwork or advertising materials while in transmission or with the publisher or their agents. All information is correct at time of going to print.
SHIRLEY MARSHALL SALES DIRECTOR: MAURICE SNOWDON EDITORIAL CONTRIBUTORS: FIONA GRIFFITHS, NOÉMIE SCHWALLER DESIGN: PHILIP DONNELLY
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LONGUEVILLE MANOR
WELCOME TO MY WORLD
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Stott & Willgrass 6 York Street, St.Helier, Jersey JE2 3RQ, Channel Islands Tel: 01534 735 950 Fax: 01534 735 950
CHRONOMAT 44
LUXURIOUS LOVELY LONGUEVILLE FIONA GRIFFITHS DISCOVERS THE DELIGHTS OF JERSEY FROM THE FAMILY FRIENDLY COMFORT OF LONGUEVILLE MANOR.
Travelling on a plane with a toddler in tow is pretty much guaranteed to get your holiday off to a bad start, but not so if that holiday is in Jersey: with a flight time of just 30 minutes from Southampton to Jersey, barely had our little boy got over the excitement of take-off when it was time for the excitement of landing; all the puzzles, toys and books I’d brought to keep him entertained on the journey proved to be surplus to requirements. Picking up our luggage at Jersey Airport and collecting our hire car (a Ford Fiesta – the perfect size for Jersey’s narrow, winding roads), couldn’t have been less stressful too, and within 45 minutes of arriving on the island we were pulling into the drive at Longueville Manor. It was 11 years since I’d last stayed at Longueville – long before marriage and my son – and the elegant greystone house, with wisteria clinging to the walls and a pretty fountain out the front, looked just as I remembered it. The doorman greeted us warmly and passed us on to one of the reception staff,
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who invited us to take a seat on a sofa in the lobby before coming to sit down with us: she welcomed my husband and son to the hotel and welcomed me back, handing me a form to check with all my contact details from my previous stay – I couldn’t believe the hotel kept guest records going back that far. Address details amended, it was time to talk through our requirements for the next two nights: would we like a newspaper and tea or coffee brought to our room in the mornings, what time would we like the turndown service, would we like a room service dinner for our son, what spa treatments would we like? We really felt like our every need would be taken care of and nothing would be too much trouble during our stay. That feeling grew when we were shown to our room (it was ready for us despite it only being midday) to find, on the little dining table, a platter piled high with fresh fruits for us to enjoy (apples, pears, bananas, blueberries, strawberries, raspberries, figs, even an avocado), along with jars filled with jelly beans, chocolate buttons and toasted coconut for Barney (aged two-and-a-half), and a half-bottle of Champagne on ice for us.
....in the morning our tea and some warm milk for Barney arrived as requested, along with the extra little surprise of some mini blueberry and orange muffins – a nice touch.
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It was the first time Barney would be sleeping in a single bed rather than a cot-bed, so the housekeeping staff had provided a side barrier to stop him rolling out, plus on the bed waiting for him was a mini towelling dressing gown (a replica in miniature of the ones provided for Mummy and Daddy in the bathroom) and a brand new story book as a gift from the hotel. Barney was thrilled with it all and so was I. Our room – a Deluxe double with patio doors out onto the garden, bringing in lots of light – was beautifully furnished in a modern country-house style, with a sofa for lounging on, a supremely comfortable king-size bed, and a spacious bathroom with a deep bath and a separate, powerful shower. The high quality REN toiletries in the bathroom were just the icing on the cake. We were feeling rather hungry, so after a short time settling into our room we headed back to the lobby with lunch on our minds. We only wanted something light and were told we could take the bar menu either in the lounge or in the restaurant – if only every luxury, five-red-star hotel had such a flexible approach! Knowing Barney would stay put if he was in a highchair at a dining table, we decided to eat in the restaurant. It was busy – surprisingly so for a Monday in February – and I was a little anxious about how the other guests would
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super-fresh white crabmeat (from the ubiquitous chancre – or brown – crab), and served with crisps and a delightful mixture of fresh baby leaves. Barney was in heaven with his large cheese sandwich (I’ve never seen a child so small eat six sandwich triangles!) and Richard couldn’t fault his burger with chunky chips. There’s no doubt about it, this Channel Island has it all – dramatic cliffs, long golden beaches, crystal clear waters, plenty of open countryside where the famous Jersey Royals are grown and pretty Jersey cows graze – and the best thing about it is that at just nine miles by five, if you hire a car you can explore it all, even if you’re just visiting for a few days. react to having a toddler in their midst, Although the roads are tiny, and especially as many of them seemed to the traffic in St Helier can get quite be enjoying a special meal in what are heavy around rush hour, driving around undoubtedly special surroundings, but the island was a pleasant experience. I the staff were well prepared with activity was certainly struck by the friendliness packs and coloring books and pencils. of the people (I lost count of the They gave Barney lots of attention number of times people let me out and certainly helped put my husband, a junction), and by how French the Richard, and I at ease. island feels. Many of the street and We knew we’d be giving the place names are French (as is the hotel’s “à la carte” menu a full workout later name, of course), and much of the that evening, so sandwiches seemed the architecture reminded me of Normandy perfect choice for lunch. I can’t resist (just a stone’s throw away across the a fresh crab sandwich and they’re hard Channel), but at the same time, with a to find in restaurants back home, but Marks & Spencer or a Co-Op in almost in Jersey they’re pretty much a menu every parish, and English speakers staple. Longueville Manor’s version everywhere, the island is unmistakably was particularly fine, packed full of British (so no passport required).
....there were many things about Longueville we would miss: the friendly, unfailingly hospitable staff, the splendour of the old manor house along with its comfortable, home-from-home feel, and most of all, the exceptional food: the fresh produce in Jersey – be it fish, meat, dairy, fruit or vegetables – is second to none, and at Longueville you really do get the best of the best.
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But Executive Head Chef Andrew Baird’s discovery menu was a revelation. It was a showcase for some of the island’s finest, freshest seafood ...
There’s a strong sense of community, too, which I guess comes from Jersey having its own government and currency (Jersey pounds, although you can pay with ordinary sterling) and strict rules about who can buy property. Longueville Manor is within easy reach of one of Jersey’s true gems, the fishing village of Gorey. Perched on the east coast – on the closest headland to France – the village is dominated by the imposing edifice of Mont Orgueil castle sitting on a tall granite outcrop. The picturesque harbour is full of fishing boats and the long sandy beach is unsurprisingly popular for sunbathing and swimming in the summer or walking in the winter. We walked along the beach looking for shells, before heading to the sandy play area at the back of the beach where Barney was in his element playing on the swings, slides and climbing frames: the sun was shining, the sea was an azure blue and in this sheltered sandy spot, it was almost hard to believe it was only February. Back at the hotel, Barney had his room service dinner of omelette with green beans (one of his favourites, which he tucked into with gusto) and once Richard and I were ready to go down to dinner and Barney was dressed in his pyjamas for bed, our babysitter, Cassie, arrived. She had such a friendly manner that Barney took to her straight away and we had no qualms about leaving him after only a few minutes of meeting her. Dinner on our first night was an exceptional experience, beginning with drinks in the bar in front of a blazing
fire and a warm welcome from front-ofhouse maestro (and Managing Director of the hotel) Pedro Bento. Pedro, a master sommelier and all round master of the art of service, is the sort of man who leaves a lasting impression and I certainly remembered him from my stay 11 years earlier (and I was amazed that he remembered me too). He couldn’t do enough for us during our visit and always had a smile on his face, especially for Barney. The whole of the “à la carte” menu sounded fantastic, so much so that I was struggling to choose what to have. Happily though, there was the perfect solution: almost every dish I wanted to try was on the tasting – or “Discovery” – menu, so that was it, decision made. Now, I’ve had tasting menus in many restaurants before, but I’ve been slightly put off going down that route because there are usually one or two dishes I don’t like, and sometimes the portion sizes can be too big for a multicourse affair. But Executive Head Chef Andrew Baird’s Discovery menu was a revelation. It was a showcase for some of the island’s finest, freshest seafood, to which Andrew had taken a fairly restrained approach, whilst at the same time demonstrating no shortage of technical skill and some clever flavour and texture combinations. A first course of local deep water crab, sweet pickled cucumber, melon, avocado and warm crab claw was an exercise in simplicity and freshness, with a pleasing contrast between the cold white crabmeat and the warm, tempurabattered claw.
LONGUEVILLE MANOR
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REVITALISING LONGUEVILLE
Next up, the butter poached local lobster with shumai and Asian broth was a dish that will linger in the memory for a good long time: the lobster was beautifully cooked, the soft shumai dumpling was skilfully executed and packed with flavour and the Thai flavours in the sauce brought the whole dish together to stunning effect (I could have eaten that dish all night). Grilled line-caught local seabass was perfectly cooked and as fresh as can be and came in a winning combination with a fennel salad, tiger prawns and ratatouille, while the meat course was equally well thought out and cooked to perfection: best end of Lough Erne lamb (full of flavour) with unctuous braised shoulder, potato gratin, baby globe artichoke and a moreish oregano jus. Cheese followed – a well-made and suitably small goat’s cheese fondant with caramelised red onions and apple and celeriac salad – before a refreshing and rather clever pre-dessert of piña colada with a macadamia nut crumble and glazed pineapple. The main event pudding was a baked apple terrine with Jersey Black Butter bavarois, caramelised apple and Calvados ice cream – the perfect light and fresh-tasting dessert after all that had gone before. What with the lovely homemade breads – three different types – the canapés, the petit fours and the excellent
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accompanying wine choices from Pedro’s right-hand man, it was certainly a meal to remember. Having eaten so well, we slept well that night (Barney did too), and in the morning our tea and some warm milk for Barney arrived as requested, along with the extra little surprise of some mini blueberry and orange muffins – a nice touch. Breakfast, like every meal we had during our stay, was extremely good, particularly the full English, the eggs Florentine and the croissants and pastries (and the coffee). When it was time for my treatment in The Cottage Garden spa, Richard took Barney off to explore the grounds – the 18-acre estate
encompasses an ornamental lake, woodland trails, swimming pool, tennis court and beautiful gardens, including an abundant kitchen garden and small playground for the children. Secreted away within the gardens, but just a stone’s throw from the main house, the hotel’s newly added boutique mini spa is the perfect retreat to escape to for a pampering treatment or simply a relaxing sit in the outdoor hot tub. With only one treatment room, guests get a very personal, one-to-one experience, which I found was quite a contrast to other, larger spas I’ve been to in the past. From the comprehensive list of REN treatments, I chose the ‘Ultimate Body Scrub’, which turned out to be very aptly named. Beauty therapist Lana used REN’s mineral rich exfoliating body balm along with body massage techniques to buff away my dead skin cells from top to toe. Then I stepped into the shower for a good rinse, before lying back down on the bed for Lana to apply REN’s rich and heavenly scented rose body cream all over. The hour-long treatment was both invigorating and relaxing and Lana certainly made me feel at ease with her friendly, calming nature. On our second night (Barney having enjoyed lightly battered lemon sole, chips and petits pois for dinner, and happily in the care of babysitter Chloë) we headed back to Gorey again to dine at the hotel’s sister restaurant Sumas.
LONGUEVILLE MANOR
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REVITALISING LONGUEVILLE
The sun was shining, the sea was an azure blue, in this sheltered sandy spot, it was almost hard to believe it was only February.
In an elevated position overlooking the harbour Sumas has fantastic views. With a newly enlarged terrace that allows for either full cover or full exposure to the elements depending on the weather and season, the vista is there for diners to enjoy al fresco all year round. That said, looking out at the twinkling lights in the harbour and with the moon illuminating the boats bobbing up and down on the water, it was certainly a romantic setting even in winter.
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The restaurant is fairly small and has a great atmosphere – you can imagine that it really buzzes on a Friday and Saturday and in the height of the Summer. There’s plenty of that fantastic Jersey seafood on the menu but it doesn’t dominate, with lots of meatier options vying for your attention too. As it’s not often you get to eat seafood of such quality, we went down the fishy route with starters of seared local scallops (fat, juicy scallops, perfectly cooked) with a parsnip and ginger
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© Danny Evans/Jersey Tourism
REVITALISING LONGUEVILLE
Gorey; Mont Orgueil Castle
purée, dried apricot and a caper and tarragon salsa and a well made and delicious crab, butternut squash and mascarpone risotto. Next up we both couldn’t resist the pan-fried local brill (a beautiful piece of fish) on a bed of crab and herb crushed potato (delicious), with seasonal vegetables and a light lemongrass and chervil velouté. Dessert was a tough choice – I was equally tempted by Sumas lime tart and the tangerine panna
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cotta – but in the end I settled on the hot chocolate fondant with mango purée, pistachio and juniper ice cream, while Richard went for the vanilla soaked pineapple, citrus meringue and spiced blueberry ice cream, which were both as pretty as a picture on the plate and a joy to eat. Going home the following day, there were many things about Longueville we would miss: the friendly, unfailingly hospitable staff, the splendour of the old manor
house along with its comfortable, home-from-home feel, and most of all, the exceptional food: the fresh produce in Jersey – be it fish, meat, dairy, fruit or vegetables – is second to none and at Longueville you really do get the best of the best. Barney really didn’t want to go home either and he still talks about wanting to go back to the hotel even now. We’ll definitely return one day – but we certainly won’t leave it 11 years this time.
THE ART OF SITTING COMFORTABLY
www.thelovingchaircompany.com E: alex@thelovingchaircompany.com | T: +44 (0) 1534 867067 | M: +44 (0) 7797 739039 Le Douet, La Grande Route de St Jean, St John, Jersey JE3 4FN
Available at
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w w w. b r u m m e l l s j e r s e y. c o m
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eing the owner of Jersey’s leading five-star hotel involves a frenetic schedule, unpredictable hours and a heavy dose of responsibility. However, Malcolm Lewis has identified the perfect way to escape the furor and relax with the family by taking to the ocean on his Princess 42 Flybridge. Malcolm purchased his boat in 2014. He knew the model had a worthy heritage, having been well documented as one of the longest production run models ever built. He explains that he did not procrastinate on the brand: “Princess is a brand of distinction. I feel it stands apart from the rest, giving an impression of understated sophistication. Ultimately, I wanted something that was reliable, elegant and functional and this boat ticks all the right boxes for me.” Malcolm wanted to take quixotic trips with his wife, Patricia, as well as exploratory family days out with their young children. Malcolm says: “The clever design and functionality create a spacious environment that is perfect for a family.” He enthuses: “I love the ‘Tardis’ feel – by that I don’t mean to channel Dr Who, I just mean that it has an interior that feels much larger than its exterior – it’s a great boat for that.” The Lewis family enjoy letting their hair down on the ocean and the tang of the sea air, the exhilaration of speed and the relaxation of drifting sunwards is what it’s all about. They’ve now chosen to share this experience
with their hotel guests as they launch their Princess for private charter for the first time. “We are hugely excited to be launching the boat for charter” says Malcolm. “It’s strictly for our hotel guests at Longueville and we believe it sits perfectly within our luxury proposition. I can’t wait to share unique experiences with our guests, such as dolphin spotting at the Minquiers, picnics on Sark or snorkeling on one of Jersey’s beautiful offshore reefs. We hope to create some wonderful memories”. When Longueville guests aren’t indulging in the boat’s maritime luxury, the boat will remain true to its primary function as a family vessel. Malcolm says: “My main objective is simply lots of fun and family time! Our children are also starting to benefit from the sense of responsibility that can be gained from learning about a boat and how to crew, and that is fundamentally important to me.” Many family trips are already in the planning for this season and their favourite local destination ‘Herm’ is high on the agenda. Herm is one of the smaller islands in the Channel archipelago just off the Normandy Coast. Malcolm enthusiastically describes: “A trip to Shell Beach on Herm is our favourite day out. Herm is one of the smallest of the Channel Islands at only 1.5miles long by half a mile wide. There are no cars, just bountiful natural beauty, so it’s a real escape back to simpler times and a place we like to enjoy with the kids, where we can reconnect and have fun without distractions.”
I can’t wait to share unique experiences with our guests, such as dolphin spotting at the Minquiers, picnics on Sark, or snorkeling on one of Jersey’s beautiful offshore reefs. We hope to create some wonderful memories.
Jersey THE
CREW
MALCOLM LEWIS, OWNER OF LONGUEVILLE MANOR, TELLS US ABOUT HIS PLANS TO ENHANCE HIS GUESTS’ EXPERIENCE, BY LAUNCHING HIS FAMILY BOAT FOR CHARTER, ENABLING THEM TO DISCOVER THE ISLAND’S UNIQUENESS FROM A TOTALLY DIFFERENT PERSPECTIVE.
LONGUEVILLE MANOR
When Malcolm and Patricia take a trip ‘à deux’ they like to head a little further afield, and their base in Jersey offers countless opportunities. They adore the dramatic cape that sticks out from the Côte d’Emeraude in Northern Brittany called Saint-Cast. “It’s fantastic for yachts as it has a new deepwater marina and it’s a really beautiful part of the Brittany coastline,” says Malcolm. “The beach offers the perfect seaside experience, with golden sands contained and protected by bays and cliffs. The resort is charmingly authentic, a real taste of Brittany along with a well preserved sense of history and culture, yet the amenities are sophisticated and extensive. When we visit Patricia and I like to take a leisurely walk into the town, which has great restaurants and shopping, and enjoy the relaxed but quintessentially French ambiance”. They also encourage the yachting community to visit them in Jersey; an Island that attracts boats the world over, thanks to its charm and natural beauty. Malcolm is obviously a wonderful advocate for his home Island and describes it with great fondness: “There is so much for visiting boating people to do on Jersey when they arrive. An Island coastal tour is a must – you can do this by boat, by foot or by canoe if you’re feeling adventurous. Water pursuits are prominent in Jersey too, so it’s a great place for surfing, kite surfing, coasteering and scuba diving. We are also totally spoilt
when it comes to amazing restaurants of all types and the shopping attracts quite a crowd too!” Gastronomy is obviously a major draw when visiting the Channel Islands and Normandy coast. Malcolm admits: “We do absolutely no cooking on board except using the kettle and microwave. However, that doesn’t mean we don’t eat a lot on board! For us, food of the region is very much part of the boating experience and we are likely
to indulge in French pastries, fresh salads, charcuterie and amazing seafood from the Channel Islands, such as lobster and crab.” The Lewis family will be showcasing their boat for charter at this year’s Barclays Jersey Boat Show from Saturday 2nd to Monday 4th May. Malcolm concludes: “The Jersey Boat Show is a major event that brings everyone together and we intend to be at the heart of that this year as we launch our boat for private charter to our hotel residents”.
For more information on Longueville Manor please visit: www.longuevillemanor.com For more information on the Barclays Jersey Boat Show please visit: www.jerseyboatshow.com
LONGUEVILLE MANOR
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SUSTAINABLE
fishing
WHEN YOU THINK OF SEAS RICH IN MARINE LIFE, WITH PRETTY CORALS, DIVERSE FISH SPECIES AND AQUATIC MAMMALS LIKE DOLPHINS AND SEALS, THE ENGLISH CHANNEL MIGHT NOT SPRING INSTANTLY TO MIND. BUT THE WATERS SEPARATING THE UK FROM FRANCE – AND THE REST OF THE SEAS SURROUNDING THE BRITISH ISLES – SUPPORT A WEALTH OF MARINE LIFE. FIONA GRIFFITHS
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© Danny Evans/Jersey Tourism
Whilst the waters surrounding Jersey have not been earmarked for MCZ protection, much of the island’s seafood is fished using sustainable practices.
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n fact, our seas are home to a third of the world’s grey seals, not to mention the second largest living fish – the basking shark – and 23 species of whale and dolphin, from humpback and sperm whale to the majestic orca. Beneath the waves we also have some of the finest marine habitats in Europe: rocky reefs covered in soft corals, brightly coloured sea fans and sponges, carpets of delicate maerl (a purple-pink hard seaweed), flowering seagrass, and beds of pretty flame shells and horse mussels. But these fragile marine habitats and the creatures that live within them are under threat; overfishing, shipping, aggregate extraction, recreation and renewable energy developments are all having a dramatic impact on sea life to the extent that some species are being driven to extinction. In large areas of the North Sea, the Western Channel, Celtic Sea and Irish Sea, some trawlers drag beams and chains across the sea floor, destroying complex seabed ecosystems in the process; harbour seals have declined dramatically in some areas since 2001, and angel shark, sturgeon and even the common skate are now critically endangered. However, some progress is being made to protect our seas from further damage. In 2013 the government designated 27 sites as Marine Conservation Zones (MCZs), designed to protect and aid the recovery of marine habitats and wildlife through either a complete ban on any kind of human disturbance or through measured activities. Another 23 sites are now being considered for MCZ status in a bid to create a UK network of Marine Protected Areas, and further sites will be put forward for public consultation in 2016. Whilst the waters surrounding Jersey have not been earmarked for MCZ protection, much of the island’s seafood is fished using sustainable practices. The sea here is warmed by the Gulf Stream and is home to a wide range of species including crabs, sole, plaice, turbot and lobsters, with some 1,200 tonnes of shellfish caught locally every year. King and queen scallops – gathered by hand, not dredged – are one of the great gastronomic treats that await visitors to Jersey (see our interview with scallop diver and Longueville Manor Executive Head Chef Andrew Baird) and are available all year round.
...it’s the sweet, distinctive flesh of the spider crab that the locals really enjoy; spider crabs, are found in few places outside France.
Another gastronomic delight are the oysters from the Jersey Oyster Company’s 25-hectare farm in the Royal Bay of Grouville, which produces around 200 tonnes a year (90% of which are exported to France). In this tranquil spot facing the Normandy coast, the oysters benefit directly from the daily natural filtering effect of Jersey’s unique tide and crystal clear water. The company also grows mussels in the Royal Bay, which are available from midsummer each year and prized for their particularly sweet and succulent flavour. The mussels, known as ‘bouchot’ mussels, are grown from seed on wooden poles – a traditional method prevalent in the Brittany and Normandy regions of France – meaning they are always free from grit as they have no contact with the seabed. Guided walks across the mussel and oyster beds at low tide are available – for more information visit www.jersey.com. Crab lovers will be in their element on a visit to Jersey, with brown crab – also known as chancre crab – a fixture on menus throughout the year. However, it’s the sweet, distinctive flesh of the spider crab that the locals really enjoy; spider crabs, which are found in few
places outside France, are migratory and can be caught between April and December but are subject to a partial closure, or restriction, in September and October. Jersey’s greatest seafood treat of all, arguably, is the ormer, a rare marine snail (from the French ‘oreille de mer’ - ear of the sea). The Channel Islands mark the northern limit of its habitat, and to preserve stocks strict regulations have been applied to the gathering of ormers, including the enforcement of a strict ormering season: fishing for ormers may only take place between 1st October and 30th April, and only on the first day of each new or full moon, and the three following days. At very low tide – Jersey has the second highest tidal range in the world, making the island ‘grow’ by up to a third on the lowest tide – during the permitted period, you will see Jersey men and women scouring the rocks for ormers. Once found, they are prised from the underside of rocks by hand and carried to shore in a traditional ormer basket, before being cooked in the oven as a casserole, or
served with gravy, carrots and onions. Sadly, ormers are so rare – and fishermen consider themselves so lucky to find them when they do – that they’re mostly taken home for personal consumption, so you’re unlikely to find them on the menu during your stay in Jersey. Still, it’s not as though you’ll be short of wonderful, sustainably caught seafood to enjoy on a visit to this beautiful and bountiful island.
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ANDREW BAIRD
scallops
DIVER CAUGHT
WITH SHUMAI AND ASIAN BROTH
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ASIAN BROTH INGREDIENTS
METHOD
1kg lobster shells 1 onion, peeled and diced 1 celery stick, diced 1 leek, diced 200g fennel, diced, 4 garlic cloves peeled 200ml dry white wine 140ml brandy 4 tbsp tomato purée 12 ripe tomatoes 2 pieces lemon grass, chopped Kaffir lime leaf 20g ginger, chopped 20g galangal 100ml coconut milk Sprig of tarragon and parsley Pomace oil
1.
2. 3.
4.
TO COMPLETE THE DISH
METHOD 1. 2. 3. 4.
5. 6. 7.
8. 9. 10. 11. 12. 13.
Preheat oven to 180ºC. Pound the lobster shells to crush them and place in a tray with a good splash of pomace oil. Roast in the oven for 20 minutes. Meanwhile, heat a large splash of oil in a large saucepan. Add the vegetables (except tomatoes) and sweat until tender. Add the white wine and brandy and reduce by half. Add the tomato purée and tomatoes and cook until the tomatoes break down. At this point add the lobster shells and place a large plate on top of them to stop them floating to the top. Cook for 1 hour, skimming the top as you go. Pass through a colander and return to the heat in a clean pan. Reduce by two thirds and pass through a fine sieve. Add 100ml rich coconut milk. Cook for 20 more minutes Strain and put into a clean pan. Reduce by 25%. Liquidise.
SCALLOP SHUMAI INGREDIENTS 200g raw peeled prawns 1 tbsp chopped chives 2 spring onions, finely chopped 1 carrot, peeled and finely diced 15g cornflour 1 tsp Maldon sea salt 1 tsp sesame oil pinch of sugar 6 medium sized scallops 12 wonton skins
Place the prawns, chives, spring onions and carrot in a bowl, together with the cornflour. Add the salt, sesame oil and sugar and mix well. Cut the scallops into fine dice and add to the bowl. Cover with clingfilm and marinate for 1 hour. To make the dumplings, cut the wrappers with a 6-8cm round cutter. Lay a circle in the palm of your hand and place a spoonful of the prawn and scallop mixture in the centre. Bring up the sides of the wrapper to make a nice shape, leaving the top exposed. Prepare all 12 dumplings in the same way. Steam the dumplings in a bamboo type steamer for 4-5 minutes.
8 diver caught scallops 4 cherry tomatoes 20g Enoki mushrooms 4 spring onions Coriander Sweet basil 8g Avruga caviar
METHOD TO COOK THE SCALLOPS 1. 2. 3.
4.
Clean and prepare your diver caught scallops, season with salt and a little pepper. Heat a heavy bottomed frying pan and add a little olive oil. Add the scallops, do not shake the pan – just give a little nudge after 30 seconds – turn after 1 minute and brown the other side. Add a knob of butter and a small squeeze of lemon, drain and serve.
TOMATOES Roll in a little olive oil and seasoning, bake in an oven at 180º for approximately 4 minutes, then peal upwards leaving the skin on, keep warm.
SPRING ONIONS Cook the spring onions in the same way as the tomatoes.
(MAKES 12)
THE CONSTRUCTION 1.
2. 3. 4.
Once the Shumai are cooked add the Inoki mushrooms to the steamer to warm for the last 30 seconds. Place the scallops in a bowl plate, add the Shumai and top with the Avruga caviar. Add the tomatoes and spring onion and garnish with the coriander. Gently reheat the Asian broth, pour into the bowl and serve.
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local KEEPING IT
THE SOUTH YORKSHIRE ACCENT IS A CLEAR GIVEAWAY THAT ANDREW BAIRD IS NOT AN ISLANDER BORN AND BRED, BUT HAVING CLOCKED UP 25 YEARS AS EXECUTIVE HEAD CHEF AT LONGUEVILLE MANOR AND RAISED HIS FAMILY HERE, HE CLEARLY FEELS LIKE A JERSEY NATIVE.
nd over those 25 years he’s built up strong relationships with local fishermen, growers and suppliers, who all aid him in his resolve to bring the finest and freshest Jersey produce to the table at Longueville. “Whatever we’re using – be it lobster, crab, scallops – we try and source the best ingredients we can” says Andrew. “Because all the ingredients are so good I don’t feel the need to do quirky or thought provoking dishes, instead I tend to
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go for more classical dishes and just things that I think work”. Andrew’s highly flexible approach to menu design ensures that all the seafood, in particular is super-fresh. “If the guys [the fishermen] ring me offering me some red mullet I can put it on the menu tomorrow” says Andrew. “I am able to utilise what has been caught more readily than some other restaurants down the road where their menus are set in stone: our menus are
reviewed every day and we just use whatever is really, really fresh”. In fact, Andrew regularly receives phone calls from fishermen and scallop divers offering him the pick of their catch; after he learnt to dive back in the 1990s, many of these men became trusted friends rather than merely suppliers, and those friendships have continued to this day. “I did a diving course here in Jersey and it was really tough to begin with, but then I really got into it. It’s a fantastic
sport because you meet so many different people and it gives you an understanding of what kind of fish we have around us, how the moon affects the tides and how the fishermen work. It has been a real education and enabled me to build up some really positive relationships over the years”. He adds: “The only downside to my job is that I am here all the time instead of being outside and able to go diving, but I do go diving for scallops whenever I can, for pleasure and to keep up my skill levels”.
With constraints on his time and without a commercial license, Andew could never catch enough scallops himself to meet the kitchen’s needs, so he tends to buy from his friend, professional scallop diver Andy Romeril. Romeril goes diving for scallops on an almost daily basis (“there’s always somewhere you can go”) and Andrew takes full advantage of his catch (and that of Romeril’s friends): the hotel spends around £50,000 a year on hand-dived scallops and they’re used in a number of ways across the menu.
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ANDREW BAIRD
“We can serve them raw, in a dish on their own, in shumai [Asian dumplings], maybe in a simple salad with pancetta if somebody wants something quite plain, or in the shell with a puff pastry lid on top at Christmas time”, says Andrew. “We spend a lot of money on divercaught scallops but they are worth every penny. You can understand why they are expensive when you think about the hard work involved in gathering them – the divers go out in bad weather, in freezing cold winds and rain and when the water temperature is down to eight degrees.” And not only does Romeril provide Andrew with tonnes of hand-dived scallops – of various sizes – he also supplies the choicest fish. Andrew explains: “Andy [Romeril] is an amazing spear fisherman as well as a scallop diver, and if the tide’s out he will go out on the wrecks where there will be large cod, big pollock, ling, John Dory, turbot, brill, seabass; he’ll go out with his wetsuit, camouflage gear and a spear gun and cherry pick the different species. Then he will give me a call – we always pay him promptly and pay him a fair price, so we always get the pick of the catch.” As well as being very particular about freshness of produce, Andrew is determined to make sure that his ingredients are from sustainable sources. By buying from people like Romeril and Vicky Boarder of The Fresh Fish Company (her fresh fish shop down on the harbourside in St Helier is a must visit during your stay) he has complete confidence that all the seafood on his menu is fished sustainably.
“Because all the ingredients are so good I don’t feel the need to do quirky or thought provoking dishes, instead I tend to go for more classical dishes and just things that I think work.”
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“The fishing methods used locally are either rod and line, beach nets, spear fishing or diving, so they’re not damaging to the seabed, and with those techniques you’re never going to catch big numbers anyway”, says Andrew. “What we never do is buy from the big commercial pair trawlers that have absolutely decimated the seabass stocks through overfishing off Guernsey.” Having learnt so much about – and developed so much respect for – the sea, the importance of sustainability and the fishing industry in Jersey over the last couple of decades, Andrew is keen to pass on his knowledge and passion to the younger generation. To that end he often visits local schools to teach youngsters about fish species and how to cook fish. “I have done a lot of work with school kids: I might have a John Dory in my hands and I’ll ask the kids where they think this fish comes from, and I will get answers like South Africa, Australia, America. When I say to them that I have seen this fish literally two metres away from the water’s edge at Bouley Bay, they cannot believe it”, says Andrew. He is also becoming more involved with the Wet Wheels Jersey project to enable disabled and disadvantaged people of all ages to go out on the water. A charity dinner was held at Longueville Manor in 2012 to launch a £150,000 fundraising drive to build a bespoke powerboat which could take disabled people – including those in wheelchairs – out to sea safely. The boat came into service in late 2013 and during 2014, 28 charities and community organizations – including disability groups, youth clubs and homeless people – enjoyed trips around the Jersey coastline. This summer – at the request of Wet Wheels Chief Executive Andy Le Seelleur – Andrew will join some of the groups onboard Wet Wheels to catch some fish in one of the local bays, before going ashore to talk about the catch and cook it on the barbecue. “That’s one of the beauties of Jersey life – people like Andy who bring people together and make things work”, says Andrew. “If I can show people how simple it can be to prepare and cook some freshly caught fish and be instrumental in kids trying things out, then that’s fantastic. I think that is what local life is all about – sharing experiences and keeping traditions alive”.
QUEST FOR HOMEGROWN PERFECTION ndrew Baird has another ally in his quest to bring the very best ingredients to Longueville guests, and one who’s much closer to home: kitchen gardener David Lewis. David, son of hotel owner Malcolm Lewis, is one of four gardeners at Longueville and his sole responsibility is the Victorian walled kitchen garden, which supplies Andrew with well over 100 varieties of vegetables, fruits, herbs and edible flowers (as well as being home to the chefs’ underground fish and meat smoke-house). From strawberries to broad beans, Jerusalem artichokes to radishes, lemons (from three lemon trees in the large 19th century glasshouse), tomatoes, cucumbers, kale, beetroot, Jersey Royals and rhubarb, you name it, it’s grown at Longueville. David is always trying out new things too, such as this year’s experiments, the cucamelon (a berry-like small cucumber), Chilean guava berries and brown turkey figs. Probably the most labour intensive aspect of David’s role is tending to the multiple trays of micro herbs and cress growing in the glasshouse. The project to home-grow these tiny greens – which Andrew uses extensively for garnishing dishes – was David’s baby when he first started the job five years ago. He explains: “The micro greens project was my big thing when I came back here after university. They’re very popular as a colourful, tasty garnish, yet out of all the herbs and vegetables used by the kitchen they’re the most expensive to buy. I’d worked at a micro-greens farm on my travels in Canada, so it really hit me when I took on the kitchen garden – I thought why not try and grow our own? Now, out of all the things in the garden, they’re the most profitable by far”.
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BRUMMELLS JERSEY
For that unique shopping experience it has to be Brummells CANALI ¯ 34 ¯
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ERMENEGILDO ZEGNA
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ETON
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RALPH LAUREN
rummells Exclusive Menswear opened during the summer of 2014. Having sold the business 12 years ago, Tony Smail previously operated at the same premises for 18 successful years and in that time built a reputation for being Jersey’s leading menswear retailer. The reason for re-opening the business was simple, having spoken with many old clients, both local and visitors, we quickly realised Jersey was starved of world class luxury brands and also a unique shopping experience. In February 2014 we set about opening the business and managed to secure the same location previously held. We put together a wish list of world class luxury brands, thankfully managing to obtain all of them and four months later after a major refurbishment Brummells opened its doors. Owners Tony Smail and Nathan Jenkins who previously worked in the shop 12 years before, have put together a team of highly professional and experienced staff. Brummell’s core values are to offer a unique retail
CROCKETT & JONES
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experience providing out of hours opening, complementary in-house tailoring service and delivery to your home, hotel or office. The ethos being to create a store environment that is friendly, professional, relaxed and most importantly enjoyable. Old fashioned service is provided where we spend time getting to know our clients and what they want. Today Brummells is back at the fore front of menswear retail in St Helier. All the world class brands are back Ermenegildo Zegna, Canali, and Ralph Lauren just to name a few. There is a reassurance that the demand for luxury products is going from strength to strength and Brummells will continue to adapt its offer accordingly.
Brummells Menswear 14-16 Halkett Street St Helier, Jersey JE2 4WJ Tel: 01534 510105 www.brummellsjersey.com
OLIVER SWEENEY
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CORNELIANI
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LANVIN
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170 YEARS OF OUTSTANDING
jewellery ccupying a prominent position beside the Royal Square are the impressive premises of E. J. Gallichan, Jersey's oldest jewellers. The historic building is regarded as a notable landmark with its distinctive brass edge shop front and wall mounted clock. It has been the home of the business for 170 years. Very little has changed since those early days when Gallichan's opened as watch makers and jewellers in 1845. The premises may be larger with a wider range of stock, but the shop still retained all its old world charm and friendly, personal service.
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The business was started by Mr. Jean Gallichan who was succeeded by his son Edward. As he had no heirs, the business was sold and the present company formed in 1856. The shop stayed open during the Occupation but as the Germans bought all the silverware, trade was mainly in secondhand items such as spoons. As there was no heating or electricity, shop hours in winter were from 10am to 3pm. Today, there is always a fabulous selection of jewellery including the latest design wedding bands, engagement and eternity rings and beautiful examples of pearl jewellery including freshwater cultured pearls from
China and sea cultured pearls from Japan, Tahiti and the South Sea Islands. Watch brands include Maurice Lacroix and Jean Pierre, with Victorinox Swiss Army being introduced into this already exclusive collection. Silver, gold and gold plate pocket watches are also available, new or antique. Most items bought at Gallichan's can be engraved as this is all part of the service. Other services include jewellery repairs, watch and clock repairs, silver repairs and restoration. There is also a trophy service which includes supply, engraving and repair and restoration of old trophies. Full and free quotes/ estimates given. All items retail at EX VAT.
E.J GALLICHAN & CO LTD 16 Royal Square, St Helier, Jersey Channel Islands JE2 4WA Tel: +44(0) 1534 722915 Fax: +44(0) 1534 285022 email ejgallichan@gmail.com
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FAMILY LOVE 3 WORDS THAT MEAN DIFFERENT THINGS TO DIFFERENT PEOPLE. 3 WORDS THAT TELL OUR STORY. MUM AND DAD FAMILY. SINGLE PARENT FAMILY. TWO FAMILES JOINED AS ONE FAMILY. WORKMATES FAMILY. CHURCH FAMILY. FARAWAY FAMILY. FAMILIES COME IN ALL SHAPES AND SIZES, BUT ONE THING BRINGS THEM TOGETHER. LOVE.
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ur family is a three generation family. A working family. We love family. And we love design. Three years ago, nineteen year old budding designer Brontey, the granddaughter in our family, decided uni wasn’t for her and wanted to get stuck into working locally, if possible, using her creativity. Brontey creates amazing hand drawn designs that she then manipulates digitally to create single and repeat patterns. That’s where the younger mum in our story comes in. Brontey’s mum Alex loves her family, and she also loved Brontey’s designs. Fifteen years working in the finance industry at a senior level gave Alex two things in particular. Insight into running a business, and a great network of people she knew well. Alex wanted to help Brontey sell her designs. And she knew people would love them. But they needed to be printed and presented. Would they be prints in a frame? Woah no, they needed to live, to sing, be in someone’s face, everyday, brightening up life! That’s where the second mum in our story comes in. Alex’s mum Celeste. A trained milliner and seamstress, she has over 40 years’ experience gracing the homes of Jersey’s great and good with breath-taking soft furnishings. She had returned to live in Lisbon in the 90’s where she had her own design studio. Since Celeste was widowed in 2007 Alex had wanted her to spend more time with the family in Jersey. And she knew if they could get the designs onto fabric, her mum could create an opera with them.
Even though the island was still in recession, the timing was perfect. Alex and Brontey cleared the barn at the back of the house and set up a workshop. Celeste came over to spend time with her family. The three girls were together. The first designs were printed and breathed new vibrant life into old chairs picked up at auction rooms. The Loving Chair Company was born. And so we have it. A family bringing together all sorts of families through our unique, exquisite, cheerful designs. With lots of TLC. Purchase a finished piece online, or commission us to revive a family heirloom or even create your own uniquely designed fabric, our production process will be the same. We use best quality materials and master craftsmanship whether producing or renovating furniture. Your items will be loved by generations to come. From show homes to hotels, flats to mansions, Alex helps our business and private commission clients shape their vision and then turns it into a sensory delight. She’s happy to work with inrole interior designers or to be guided
by the clients own ideas. Whether its existing pieces being re-upholstered, curtains, throws, headboards, cushions, or custom orders from our unique range of chairs and sofa families, she’ll deliver on time, every time. We’ve even settled squabbles, over more than one treasured but tattered ‘man-chair’, saving them from the scrap heap and making them something that turns the lady of the house’s frown upside down! In three years, our TLC family has already grown. Amazing artisan designers create unique painted furniture pieces to complement our upholstered pieces. And we’ve expanded online and in bricks and mortar with our showcase studio soon to open in St Helier. We have corporate and private clients and loyal internet customers. And we take commissions and deliver across Europe and further afield. 2015 is set to be full of excitement with the opening of the new studio and the introduction of new products. If you want to find out what we can do for you, call 07797 739039 for a chat or visit www.thelovingchaircompany.com.
The three girls were together. The first designs were printed and breathed new vibrant life into old chairs picked up at auction rooms. The Loving Chair Company was born.
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high quality carpets worth celebrating
Carpets supplied and fitted by Pentagon Call us now on 01534 888000 for a very competitive quote
www.pentagon.je | Bagot Road Showroom St. Saviour
world
THE MULTI-FACETED
OF CATHERINE BEST
The rare opportunity to see beautiful jewellery made locally, and acclaimed worldwide, is on offer at Catherine Best Jersey studio. The studio and newly extended manufacturing workshop are located in the parish of St. Peter and form part of a complex that includes a beautiful historic windmill dating back to 1837, made from Jersey granite – refurbished this year. The site has a tranquil, rural setting with manicured gardens in which visitors can relax with something to eat and drink, whilst taking in the surroundings from which Catherine has drawn her inspiration.
he Jersey studio is full of award-winning creations using precious metals and a myriad of gemstones, ‘people regularly tell us how much they enjoy browsing the range because it contains affordable limited edition pendants, rings and bracelets through to unique statement pieces’ says Catherine, ‘only the highest quality metals and precious stones are sourced, even after the 20 years designing, it is not surprising for me to come across a new jewel to design around.’ Catherine rejects high-tech computer generated design because she knows that the extra time, skill and effort required by traditional handdrawn methods ensures every piece is totally unique. ‘Hand-drawing design is a rarity in a world where computer software can be used. I never know quite what is going to appear on my sketchpad, it is a major part of how I work. I believe the end results are all the better for that.’ Catherine’s daughter Vikki, who has already won prestigious jewellery awards, also uses traditional methods to create her own eye-catching contemporary designs. Vikki and I have no greater reward than seeing the smiling faces of the recipients of our designs and the knowledge that we have helped to create some very special memories.’ Catherine and Vikki’s jewellery is exclusive and cannot be found in the high street or any other outlets. ‘We want visitors to find lovely things for themselves or for friends and family. We have been careful to create limited edition jewellery that most are in a position to buy. I like combining affordability with luxurious design; it is very satisfying to know that, when people visit the Windmill studio they will find something within their price range.’ For details about the unique jewellery, gifts and services available at Catherine Best visit the Windmill in St. Peter or the website: www.catherinebest.com T. +44 (0)1534 485777 E. jersey@catherinebest.com
Old jewellery has history and meaning to individuals. Rejuvenating old stones, rings, chains etc., adds another dimension and life cycle to heirlooms. The new workshop in Jersey can transform unwanted jewellery into extraordinary statement pieces by using the stones in more sympathetic or spectacular ways. Or, visitors can simply commission their own unique treasure to commemorate their visit to Jersey or any special occasion. ‘Creating designs for client’s specific likes, or tastes, is a growing part of what keeps us busy,’ say Catherine. ‘If someone owns a piece with lovely stones or metal but the actual design has become outdated or they have inherited it and the jewellery is just not to their taste. Rather than leaving it unworn, it can be redesigned into a piece that can be worn regularly. I love reviving things that would otherwise never see the light of day. Clients enjoy the emotional link of wearing something that has, at heart, a connection with friends or family.’ Jewellery should be worn, not neglected. Don’t leave it to gather dust in a box out of sight, simply call into Catherine Best and have a chat with the team.
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RELAY FOR LIFE, JERSEY
LEADING INTERNATIONAL TRUST AND CORPORATE SERVICES PROVIDER, EQUIOM IS ALWAYS PROUD TO PLAY ITS PART IN THE JERSEY COMMUNITY BY SUPPORTING LOCAL CAUSES AND EVENTS. THIS YEAR, EQUIOM (JERSEY) LIMITED IS SPONSORING AND FUNDRAISING FOR CANCER RESEARCH UK’S ‘RELAY FOR LIFE JERSEY’.
n addition to raising much needed funds by way of sponsorship, the 'Relay for Life' is intended to celebrate those who have beaten cancer, support those who are currently on their cancer journey and remember those we have lost. Teams of 8 to 15 people are invited to raise sponsorship by taking part in the 24hour relay walk around the FB Fields, La Grande Route de Saint-Clément. It is set to be an inspirational overnight celebration that will truly unite the whole community in the fight against cancer. Teams must have at least one participant on the track at all times throughout the event, as an important reminder of the fact that cancer never sleeps. Jersey was one of the first places in the British Isles to embrace the ‘Relay for Life’ concept back in 1997. The event ran successfully for many years, before taking a
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Relay for Life Jersey will help to fund research taking place at our Research Centre, based at Southampton Hospital.
break more recently, but is now set to come back bigger and better than ever. The fun will commence at midday on Saturday 18th July and continue throughout the night, supported by music and celebrations, until midday on Sunday 19th July. Relay weekend will bring a festive atmosphere with a mix of entertainment, music and games, including some surprises! It will open with a Survivors’ Lap of Honour involving local people who have beaten cancer supported by congratulatory cheers of encouragement by fellow participants and members of the community. A ‘Candle of Hope Ceremony’ will be held as darkness approaches on the Saturday with candles lining the track in tribute of those whose lives have been affected by cancer. As we approach the final circuit just before midday on the Sunday, a triumphant
Equiom’s Richard Tribe and Heather Bestwick are actively involved with raising funds for ‘Relay for Life Jersey’
closing ceremony to mark the participants’ fundraising achievements will commence. Richard Tribe is Equiom’s Head of Business Development and the ‘Relay for Life Jersey’ Committee Chair. He explains why he chose to get involved with the charity: “Cancer Research is a cause particularly close to my heart. I lost my father to cancer 10 years ago and my father-in-law in January last year. The opportunity to become involved with ‘Relay for Life’ came about shortly after the loss of my father-in-law and I saw it as a chance to pay something back in his and my father’s memory. He continues: “The ‘Relay for Life’ is due to be a fabulous family event, bringing the whole community together for something really special. There’s nothing else like it on the Island – the atmosphere is set to be electric and everyone involved is guaranteed to have a great time. It will very much be a celebration of life, with a mix of music and games adding to the party spirit and providing entertainment throughout the night”. The ‘Relay for Life’ committee works closely with the Cancer Research UK Jersey branch, which has been in operation since 1953 and is chaired by Robert Christensen. The Relay committee has set a target of 30 teams of approximately 10 people, with a goal to raise a total of £30,000 for Cancer Research UK. At the time of going to press, 12 teams had so far been confirmed, with many more expressing an interest. Shelley Davies is Cancer Research UK’s Senior Local Fundraising Manager for Dorset and the Channel Islands. She explains how the funds will be spent: “Relay for Life Jersey will help to fund research taking place at our Research Centre, based at Southampton Hospital. You may or may not know, should you
be diagnosed with cancer in the Channel Islands, you are likely to visit Southampton at some point during your cancer journey for treatment and/or appointments. This is also the place you may be offered a clinical trial, should this be appropriate for your particular cancer. Supporters of ‘Relay for Life Jersey’ will be helping to fundraise towards local research which one day may benefit Channel Islanders directly”. Equiom has plans to support its sponsorship of the ‘Relay for Life’ with a number of additional fundraising activities, the first of which is a ‘Ladies’ Lunch’ hosted by Equiom’s Group Managing Director, Sheila Dean and Equiom (Jersey) Limited’s NonExecutive Director, Heather Bestwick. The lunch will take place at Longueville Manor on 14th May and will include a luxury draw to raise funds for the charity. Tables of 10 are available at £500 each and it promises to be an enjoyable event, well supported by the hotel itself. Sheila and Heather have hosted similar fundraising events in the past with resounding success. Heather commented: “This is a great opportunity for the ladies of Jersey to enjoy a delicious lunch with the chance to network and have some fun at the same time – all in aid of a worthy cause. Sheila and I would like to express our thanks to the local businesses that have supported the event by donating some fabulous prizes, with particular gratitude owed to Longueville Manor for providing an overnight stay and dinner for two for one lucky winner”. Should you wish to take part in ‘Relay for Life’, please contact Richard Tribe, Committee Chair, on 07700 766916 or email richard.tribe@gmail.com.
The ‘Relay for Life’ is a volunteer led Cancer Research UK event. Cancer Research UK is the world’s leading charity dedicated to beating cancer through research. Cancer survival rates have doubled over the past 40 years, to two in four, thanks to the charity discovering new ways to prevent, diagnose and treat cancer. In the next 20 years, it aims to increase the survival rate to three in four.
The Equiom Group is a leading international trust and corporate services provider with offices in Jersey, Guernsey, the Isle of Man, Malta and Hong Kong. It provides a range of innovative and effective fiduciary solutions to corporations and high net worth individuals all over the world. It is a thriving business with plans to further develop its product range and jurisdictional reach in order to achieve its vision of building a dynamic, premier business providing bespoke solutions to a global audience. Equiom currently employs 300 people across the Group, including a team of highly qualified and experienced local professionals in its St Helier offices.
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kicking BACK IN NORFOLK
IF YOU ARE ENJOYING YOUR STAY AT LONGUEVILLE MANOR, DO MAKE SURE TO HEAD TO MORSTON HALL, LOCATED TWO MILES FROM BLAKENEY ON THE NORTH NORFOLK COAST, FOR A FEW DAYS; YOU WILL NOT REGRET IT – LEAVING RELAXED, COMFORTED AND FULL OF AMAZING IMPRESSIONS. NOÉMIE SCHWALLER VISITS MORSTON HALL.
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Teamwork prevails with the husband-and-wife collaboration: While Galton gains more and more reputation with his style of cooking, Tracy makes sure guests felt welcomed and every aspect of the premises runs smoothly.
alton Blackiston is the Chef Owner of Morston Hall, an intimate country-house style luxury retreat opened in 1992, where his restaurant is one Michelin-starred since 16 years and has three AA rosettes. Being from the area, Galton knows where to personally select the best local ingredients, a criterion on which his kitchen is based and renowned for. He left the area once, only to come back married and setting up Morston Hall together with his lovely, chatty wife Tracy Blackiston. Just ask her about the local football team Norwich City, better known as the Canaries, and she will drop everything to convince you of their greatness. Teamwork prevails with the husband-and-wife collaboration: While Galton gains more and more reputation with his style of cooking, Tracy makes sure guests felt welcomed and every aspect of the premises runs smoothly. And that it does. The food served in this restored, 17th century listed building is indeed outstanding, and has its dinner appearance every day at 7.30pm sharp. There is a certain unfamiliarity as guests gather for aperitifs and canapés in two lounges, as dinner is served in a single sitting in the dining room and conservatory, yet the log fire does help with feeling cosy and relaxed. As per the start time, the seven courses are also set, until the choice between dessert or cheese, while dietary requirements are discussed and ‘dislikes easily dealt with’. Most ingredients are sourced locally and, with the menu changing daily, appear as fresh as you could wish for, resulting in well-prepared, harmonious dishes at the table. While the food is always thorougly explained when served, sommelier Robert
Harrison is on hand to assist in selecting wines to match the gourmand pleasures if you are not going for the ‘wine flight’, with which you are given a different wine matching each course. With the plates being brought out in quite a rapid manner, I must say I struggled to drink up quickly enough and had up to three wines lined up on the table, yet I truly appreciate the personal approach to service. The culinary delights aside, there is plenty more to enjoy at Morston Hall. All rooms are named after local halls, such as Sandringham or Blickling, spacious and ensuite, most with flatscreen, some even a TV in the bathroom, besides the usual amenities, of which a hot water bottle with knitted cover came as a useful surprise. Six garden suites added to the property seven years ago in the pavilion and named after flowers, all feature a fireplace and private garden terrace. Not too shabby. Prices include the daily changing set dinner menu with coffee and petit fours and a full English breakfast. Standard room rates are from £170 to £200 per person based on two sharing a room. Comfort is appointed to a high standard in order to create a quiet, relaxed and indulgent stay to recharge your batteries, and with its wellmaintained grounds Morston Hall charmingly preserves the historical connection with the surrounding countryside. In the astonishing, flat landscape of salt marshes, open skies, reed swaying in the wind and dunes, where broom and rapeseed gleam in yellows, make sure you take full advantage of the beautiful scenery off the dynamic coastline: the river Stiffkey – running from Swanton Novers
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Comfort is appointed to a high standard in order to create a quiet, relaxed and indulgent stay to recharge your batteries, and with its wellmaintained grounds Morston Hall charmingly preserves the historical connection with the surrounding countryside.
through Norfolk before flowing out into the North Sea – walks through woodland or the stunning Blakeney National Nature Reserve (nationaltrust.org.uk/blakeney/). Numerous attractions showcase the area, such as boat trips to spot seals and other sea life, the Langham Glass family business or Sandringham, the Queen’s holiday home, make your stay diverting. We opted for the seal watch and my initial fear of a megaphone-advertising tourist boat proved unneccessary straight from the start; it actually turned out to be a very agreeable and relaxing trip with an hour’s stop spent on land on Blakeney Point, a paradise for bird watchers and nature lovers. Highly recommended is also the Norfolk Coast Trail, a hiking route leading from Hunstanton to Sheringham and passing Morston from which it can, if you are into jogging, serve as the most beautiful running track. Don’t head westwards, as the path soon turns into a bumpy surface, which slows you down and increases risk of injury; instead dash towards Cley next the sea, with the elevated path keeping you off the muds, as it offers delightful views over the rough
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LONGUEVILLE MANOR
vegetation and, with a length there and back of just under eight miles, a good workout. Alternatively, there is the option of hiring bicycles or boats to discover the area in a sustainable way. Another option to spend your time wisely is by attending one of Galton’s cookery demonstrations, at which you are invited to sit in the kitchen listening to his tips and humurous comments while he expertly cooks and dishes up one of his classic creations. It’s a delight watching him carefully and skillfully handle the freshest of
the day’s catch and having pleasurable smells fill your nostrils. Should all this not quite have satisfied your gourmet pleasure needs, hop on the coast bus towards Cromer, where Galton and Tracy cater for a simpler version of dining with their fish’n’chip shop called No1 – unsurprisingly living up to its name. Being the only restaurant with both three red rosettes and a Michelin Star award within a 50-mile radius and, looking at the extensive list of awards won, you can’t go wrong with Morston Hall, which brought Norfolk onto the culinary map. Regional airline group Flybe (flybe.com) offers direct connections from Jersey into Norfolk during the summer season – in 2015 this being 2nd May until 19th September – with a Saturday service outbound departing 9.05am, arriving 10.20am, and inbound departing 11am, arriving 12.20pm. Short travels, more time to enjoy.
Durrell to St Helier
Durrell’s own bus runs March to October, go to:
www.durrell.org/visit
1400 animals, 32 acres of beautiful parkland
T. 01534 860000
JERSEY’S LEADING ESTATE AGENT
Tel: 01534 880770 Broadlands has emerged to be Jersey's largest and leading agent providing an unrivalled service, with a work force large enough to cope but small enough to care making your move to the Island relaxed and stress free.
FOR SALE - POA
BROADLANDS DEDICATED TEAM of negotiators dealing with High Net Worth properties and individuals, are always available to help answer your questions and find exactly what you are looking for when moving to the Channel Islands. The Team is headed up by Managing Director Roger Trower, who recently sold Daisy Hill House probably the finest house in Jersey with a record price of nearly £20,000,000. Working alongside Roger are experienced negotiators, Nigel Hurst, Michael Dean, Peter Ridgway & Graham Hoare, who between them have over 100 years of experience, particularly in the luxury end of the property market. ROZEL - HISTORIC SITE – ONCE A NAPOLEONIC FORT - POA
WEB REF 255
• The ultimate beach house – on the seashore at rozel with private beach access. • Nearing completion – be first to view this modern masterpiece in an unequalled setting. • 5 huge bedroom suites, 2 receptions and american style cinema room, gym, amazing kitchen. • 2 guest cottages • Garaging for 8 cars. • Infinity pool and landscaped garden.
ST MARTIN - £5,250,000 • Magnificent Country House standing in extensive, mature landscaped formal gardens. • Elegant and spacious with 4 receptions, 4 bedroom suites, guest cottage and staff apartment. • Indoor pool complex snooker room and home cinema. • Triple garage and ample parking. WEB REF 107
Tel: 01534 880770 | 1 Library Place, St Helier, Jersey, JE2 3NL
ST BRELADE – SOLE AGENT – ASKING £2,450,000
At the water’s edge and probably the best sunset in the world! Recently modernised house in an outstanding location with: WEB REF 405
• Uninterrupted sea views from the living room, conservatory and kitchen. • 3 bedrooms, 3 bathrooms. • Integral double garage. • Garden terrace and parking.
ST HELIER – ASKING £1,850,000
Prestigious and elegant, recently built, modern granite house. Craftsmen finishes throughout with: • 5 bedrooms, 4 bathrooms,
playroom and conservatory. • Manicured garden, heated swimming pool. • Double garage and parking. WEB REF 373
JERSEY’S LARGEST AND LEADING AGENT PROVIDING AN UNRIVALLED SERVICE. ST AUBIN - £8,950,000 An iconic building, in a wonderful location with one of the finest sea views in a Jersey. “State of the Art” house with: • 4 receptions, 5 bedroom suites. • Cinema, gym and swimming pool. Garaging for 3-4 cars plus ample parking. WEB REF 105
Roger Trower, F.N.A.E.A F.I.C.B.A , Managing Director
GOREY – SOLE AGENT – PRICES FROM £2,500,000 – EASY LIFESTYLE OPTION Fabulous, newly-built, luxury villas in an outstanding seafront location. • Choice of 4 superb homes in a private gated enclave overlooking Gorey Harbour and the Royal Bay of Grouville. • Comprising 3 receptions, 4 bedroom suites, private balconies and terraces. • Double garage and parking. WEB REF 293
BROADLANDS PROPERTY REGISTER consists of many diverse superior quality residences, including Jersey’s Leading Coastal Estate, homes on the water’s edge with the best sunsets in the world, and traditional pink granite Jersey houses. Quality of life on the beautiful Island is second to none with stunning beaches, coast and countryside. Michelin star cuisine and high quality local produce on your doorstep, schools that consistently perform above the UK average, top notch health care, extensive leisure and sporting facilities focusing on outdoor life. If you are thinking of making the move let Broadlands be your first port of call.
www.broadlandsjersey.com | enquiries@broadlandsjersey.com
JERSEY’S LEADING ESTATE AGENT
JERSEY’S ONLY PRIVATE PENINSULAR
JERSEY’S FINEST COASTAL ESTATE With private beach access onto two picturesque bays Details available on request
Tel: 01534 880770 www.broadlandsjersey.com | enquiries@broadlandsjersey.com