Free boat
Jamie and Hugh have opened our eyes to the plight of the intensively farmed chicken and hen. We know that free range makes sense in our weekly shop but what happens when we eat out? How do we know that the chicken in our korma isn?t from Thailand or Hungary because it?s cheapest?
Now the Boathouse are putting their menus where their mouth is and only using free range chicken and eggs. It?s part of their philosophy of using the freshest ingredients and sourcing locally where possible. They have gone into partnership with a range of passionate and dedicated local producers and growers like Vienna Bakery, Homefield, Fungi Delecti and Jersey Lavender to both develop menus and to raise the profile of these local heroes.
Enterprising food
Congratulations to Cooper?s Coffee and Holme Grown who were runners up in the Small Business and Medium Business of the Year at the Jersey Enterprise Awards.
Best in the West
By the time you read this, the Atlantique should have opened its large concertina doors in West?s Centre. Hopefully, too, Spring will be on its way and the idea of fruits de mer and a glass of chilled white with the brown cows will be too good to pass up. The popular seafood eatery has outgrown the fish market and is moving to the bigger and better venue. Owner, Sammy Gomes said, ?We were driven by a real need to get alfresco and to extend the choice of eating out in town?. It?ll complete the revitalisation of the east side of the square and make it a top destination for lunch and dinner or a spot of well-earned tapas after work.
Jersey in London
Five of our local producers are off to the Real Food Festival at Earls Court at the end of the month. Jersey Oysters, La Mare Vineyard, Cooper?s Coffee, GJ (Pepper) Growers and the Dairy will join 500 passionate producers in this huge farmers? market on 24th-27th April. Uniquely, this gathering of foodies (er, what would that be, a munch?) is by invitation only, with organisers travelling the length and breadth of UK to select, and sponsor, lesser known and smaller producers, many of whom are exhibiting for the first time. Philip Lowery, director of the event, praised Jersey Tourism and Economic Development, when he was on the Island last month, for ?joined up thinking? in sponsoring the Genuine Jersey crew to be among some of the world?s best small food and drink producers. It?ll be an excellent way for them to explore possible markets in the UK and to show off Jersey as a gastrodestination. Along with the endless grazing, this gastronomic nirvana will have workshops and restaurants – chefs are falling over themselves to take part – with legend Raymond Blanc and Ashley Palmer-Watts from The Fat Duck cooking up a storm in the Chefs? Theatre.
If all this gets your juices flowing, the Real Food Festival is offering Gallery readers the chance to tantalise their taste buds for less with £5 off the ticket price. Visit realfoodfestival.co.uk and enter the code JERSRF when you book.
Menu de Terroir
Hardly seems that we have finished the Winter Warmers and the Menu de Terroir is on the horizon again. What is unique about this event is that it celebrates local produce and each dish on the menu has to have at least 80% of their ingredients from within these shores. Genuine Jersey are asking restaurants to come forward for the fifth year of this event. Last year 30 venues took part and there was stiff competition amongst restaurants, pubs and tearooms across the Island.
Grand new chef
Tassili at the Grand has a new head chef. Richard Allen is 33 and comes direct from Le Gavroche, Albert Roux?s famous London restaurant. Richard will be working in partnership with the great man and incorporating the Island?s best produce into dishes to showcase both his menus and these ingredients. His CV looks respectable, as one might expect, with stints at Michelin-starred Bath Priory and the Moody Goose and head chef of the Cavendish at Dukes Hotel where he gained 3 AA Rosettes. Richard is aiming for a further rosette for Tasilli and will be influential in the Grand?s transition to a 5-star hotel.
