Jersey Food Festival 2012

Jersey 

food festival 

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

Grown here not flown here 

2012 

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

ulthaup Winchester and Regency Installations of Jersey, are delighted 

to support Jersey Food Festival. 

bulthaup kitchens – the perfect place to enjoy delicious Jersey products 

To discover more about the exclusive beauty and perfect function of bulthaup 

living spaces contact your most local showroom in Winchester. 

bulthaup at Stewart Carr design 

1 The Broadway. Winchester. Hampshire. SO23 9BE 

T. 01962 849000. www.bulthaup-winchester.co.uk 

Welcome … 

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. 

Contents 

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. 

02 Jersey Royals 

Find out more about the Island’s most 

famous export. 

03 Fork to Plate Initiative 

Join the race to sample the freshest 

Jersey Royals! 

04 Seafood and Shellfish 

With some of the cleanest waters in 

Europe, discover the bounty Jersey’s rich 

seas provide. 

05 The Jersey Cow and Jersey Dairy 

A prized breed with superior milk. 

Jersey Food Festival 2012 

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. 

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. 

08 Jon Emmanuel tells us about his 

‘eggscellent’ free-range produce. 

09 Why Colin Roche’s unusual farm is 

the cream of the crop. 

12 Jersey really is Chris Le Masurier’s 

oyster! 

13 Farmer, Paul Houzé introduces us to 

his rare beef. 

15 A potted history of the Island’s 

famous Jones family. 

17 What’s in cider? Daniel De Cartaret 

reveals all. 

22 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. 

Designed by The Idea Works www.theideaworks.com 

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! 

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. 

FEATURES 

20-21 Highlands Academy of 

Culinary Arts cooks up a storm. 

28-30 Going the extra mile 

Jersey’s organic producers. 

31 Where Italy meets Jersey. 

36 Genuine Jersey - look for the mark 

before you buy. 

45 Discover the best places on the 

Island to take tea or picnic. 

1

2 Jersey Food Festival 2012 Jersey Food Festival 2012 

3 

A RIGHT 

Royal Crop 

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. 

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 

Fork to Plate 

INITIATIVE 

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


5 

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 Islands’ 

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. 

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.


7 

4 Jersey Food Festival 

A SUPERIOR 

Catch 

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.


9 

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 

AS 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. 

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’s 

MR. WATERCRESS


11 

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. 

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.’


13 

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. 

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. 

Chris is also the Island’s major producer of 

free-range eggs through Happy Hens. The 

company is also based in Grouville where 

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. 

Happy Hens is also one of the largest local 

producers of Genuine Jersey asparagus. 

And, if he wasn’t busy enough, 

Chris - a watersports enthusiast 

- found time to feature in 

Jersey Tourism’s 2012 

advertising 

campaign! 

Dairy farmer Paul Houzé 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 

Angus 

BEEF 

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. 

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. 

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. 

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? 

Jersey Food Festival 2012 

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. 

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.’ 

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. 

15


17 

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. 


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


19 

Putting Jersey 

ON THE MAP 

Michelin-star chef Shaun Rankin describes the island he made 

home 18 years ago as his very own ‘nine-mile-long garden.’ 

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 half- 

an-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


21 

Images © Jersey Evening Post 

COOKING UP 

a Storm Eileen 

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 Michelin- 

starred 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. 


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 


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. 

Eileen was recently instrumental in bringing 

the Guild of Craft Chefs to the Island, the 

launch of which took place at Highlands 

in January. 

‘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.’ 


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. 

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. 

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.


23 

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 

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.


25 

Talented Pastry Chef 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.


27 

WHERE SHEEP 

PEACEFULLY 

Graze 

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.


29 

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. 

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. 

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 are all approved organic producers 

who undergo strict annual audits to retain 

their accreditation and to ensure that 

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. 

Steven Carter 

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. 

Peter Le Maistre 

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. 

Linda Carter 

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.’


31 

Darren Quénault 

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.’ 

Steve and Jacqui Jones 

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. 

CLASSIC HERD 

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. 

Classic Herd products can also be bought 

at the Co-op Grand Marchés, Waitrose and 

selected outlets. 

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.


33 

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 


TRADITIONAL 

CRAFT 

BAKERY 

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’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.


35 

PROGRAMME 

at a Glance 

Sat 19 th 

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 20 th 

Tour & Tasting Jersey Ormer Farm 

10:00 - 10:45 

Jersey Food Fair • Elizabeth Marina 

11:00 - 18:00 

Mon 21 st 

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 

Coffee Master Class 

With Cooper’s Coffee 

17:00 - 19:00 

Liberation Ale Brewery Tour 

19:00 

Tue 22 nd 

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 


with Mark Jordan 

Faulkner Fisheries (max 12) 

11:00 -14:30 

Longueville Manor 

Garden Tour and Lunch 

(Tour and then lunch) 

11:00 

Tour of Cooper’s Coffee 

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 

Wed 23 rd 

Water, Water Everywhere Food Trail 

10:00 - 17:00 

Jersey Ormer Farm Tour & Tasting 

10:00 - 10:45 

Behind the Scenes Tour 

Channel Islands Bakery 

11:00 - 13:00 

Atlantic Producer Tour with 

Mark Jordan 

Classic Herd (max 12) 

11:00 - 14:30 

Liberation Ale Brewery Tour 

12:00 

Jersey Royal Tour of Albert Bartlett 

(max 24) 

14:00 - 15:30 

Jersey Sustainable Fish Supper 

The Crabshack 

19:00 

Cider & Sausages • The Elms 

19:00 

Thu 24 th 

Visit to Jersey Dairy & 

Trinity Manor Farm 

09:30 - 11:30 

Georgian Event • 16 New Street 

11:00 - 16:00 

Atlantic Master Class & Lunch 

with Mark Jordan (max 30) 

11:00 - 14:30 

An Audience with Andrew Baird, 

Longueville Manor Hotel 

Followed by Lunch 

11:00 - 13:00 

Open Day with the Chilli Kitchen 

12:00 - 19:00 

Cooking up a Storm with Jamie 

Oliver’s Fifteen & the Students from 

Highlands College 

18:30 

Super Stylish Wine and Cheese Tasting 

Bohemia 

18:30 

Seafood Supper with Local Fisherman 

Wheatlands Gastro Pub 

19:00 

Fri 25 th 

Classic Cattle, 

Classy Wines Food Trail 

10:15 - 16:30 

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) 

14:00 - 17:00 

Jersey Royal Tour of Albert Bartlett 

(max 24) 

14:00 - 15:30 

Champagne and Jersey Royal Oysters 

Roof Terrace at Bohemia 

16:00 ‘til late 

Sat 26 th 

Farm & Craft Market • St Aubin 

09:00 - 13:00 

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 27 th 

Vintage Afternoon Tea 

Coronation Park 

from 15:00 

Food at the Flicks •Jersey Arts Centre 

10:00 - 22:00


37 

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, cafés 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 Jersey’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. 

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. 

The Harbour Gallery is open seven days a week 

10:00 - 17:30 

• 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. 

Café Aroma 

Hotel de France 

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. 

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 

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. 

For those who wish to indulge in wines, an 

excellent selection from across the world is 

available in bottles or simply by the glass. 

Available in the Café Bar at the Pomme d’Or 

Hotel from Saturday 19th May until Sunday 

27th May, 11:00 - 16:00 daily. 

Call us on 01534 751243 to find out more. 

La Petite Pomme 

The Pomme D’Or Hotel 

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. 

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. 

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. 

Jersey Turbot Tours 

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. 

• 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


39 

. 

Sat 19 th 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 


& 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 20 th May 


High Tide 19:06 BST 

Jersey Ormer Farm Tour 

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. 

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. 

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 21 st May 


High Tide 19:40 & 07:27 BST 

Hens Have Never Been 

Happier! The Grouville 


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. 

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). 

• 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 

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 22 nd May 

Low Water 14:35 BST 

High Tide 20:11 & 08:01 BST 

Visit to Jersey Dairy and 


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 


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


41 

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 23 rd May 


High Tide 20:43 & 08:34 BST 

Water, Water Everywhere 

The St Lawrence 


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 



‘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 



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 



hill on the left is La Crête Quarry) Bus No 2 • When? 











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 Albert- 

Bartlett’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.


43 

Thu 24 th May 


High Tide 21:16 & 09:06 BST 

Visit to Jersey Dairy & 


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 three- 

course 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) 

Fri 25 th May 


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. 

•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 

Atlantic Master Class 

and Afternoon Tea 

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 

Jersey Royals Tour 

of Albert-Bartlett 

Pack House 

Enjoy a rare opportunity to visit Albert- 

Bartlett’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. 

Champagne and 

Royal Jersey Oysters 

on the Roof 

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. 

• 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


45 

Sat 26 th May 


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 



‘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 



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 



hill on the left is La Crête Quarry. Bus No 2 • When? 










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 27 th May 


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 

Picnic 

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. 

Teatime 

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… 

www.jersey.com 

Pick up your brochures from 

Jersey Tourism or your hotel. 



teatimeJersey picnicJersey 

www.jersey.com

Jersey Food Festival 2012

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