Eat magazine summer 2013

SUMMER 2013

eat GOOD ENOUGH TO

EDITION ONE

SUMMER 2013

THE DEFINITIVE GUIDE TO ALL THINGS FOODIE IN JERSEY

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YOUR CHANNEL ISLANDS CO-OPERATIVE SOCIETY CHAMPIONS LOCAL PRODUCE

MAMMA MIA!

FABULOUS FOODIE ITALIAN READER OFFER FROM TRAVEL MAKER

AL FRESCO EATING BYO VENUES THAT LIKE TO KEEP YOU OUT!

YOUR GUIDE TO GENUINE JERSEY SEASONAL FOOD

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Welcome ... ...to the very first edition of our new magazine dedicated to Jersey’s superb produce and cuisine.

Tasty food doesn’t have to be a huge expense and if cooking is not on your agenda there are many places where you can gather the ingredients for a ready cooked supper. Treat yourself to a cooked lobster or crab from one of the fish vans or the market and enjoy with some fresh local crusty bread and salad or why not collect some deli items for a delicious picnic or barbecue.

Remember to buy local produce to support the local economy, farmers and growers. Products bearing the Genuine Jersey mark guarantees local provenance.

We are delighted that our main contributors, The Channel Islands Co-operative Society and The Boathouse Group are both so supportive of our excellent fresh local food supplies.

The stunning views of some of our foodie venues are very special to our beautiful island. Check out our list of scenic cafes where you can BYO for an alternative and cheaper night out.

Our next issue will be out in time to celebrate the comforting time of Autumn and Winter. If you would like to advertise or have any ideas for foodie articles please get in touch.

Acknowledgements: Editors: Zoe Bouteloup, The Idea Works, zoe@theideaworks.com Martyn Farley, MediaMasters, mfarley@mediamasters.je Design: The Idea Works, www.theideaworks.com & Media Masters Advertising: Media Masters, mfarley@mediamasters.je Photography: Jersey Tourism, George Farley

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Passionate about food.

Whether it’s reared, grown, caught or made in Jersey, Genuine Jersey is the guarantee of local provenance.

In a nutshell, the Mark allows you to make an informed choice to support the local economy, embrace seasonality and reduce your food miles. www.genuinejersey.com

Look for the Mark before you buy

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David Blake from Three Oaks Vineries Limited

Sewing the seeds...

When two Jersey families, the Blakes and the Holts, came together through marriage in the 1920’s little did they realise that they were laying the seeds of what was to become one of the most successful Jersey horticultural organisations over just about the last century.

And “seeds” is the right word as what emerged - Three Oaks Vineries Limited - is now a fourth generational, major supplier of fresh vegetables to many a Jersey dining table through their thirty-year association with The Channel Islands Co-operative Society, local farm shops and other retail outlets.

The firm, now run by David Blake, the great grandson of cofounder, Gordon, and David’s son, also named Gordon - who joined in 2001 - currently work 22,000 square meters of glasshouses across five sites in Jersey, growing eight varieties of tomato, peppers, cucumbers, chillies, green beans, aubergines, Jersey Royal potatoes and courgettes.

“It’s become common for people to claim that their produce is fresh, but in our case it’s really true,” said David, taking a break from monitoring the computer systems that help maintain this state-ofthe-art operation. “Our produce can leave here at 6am in the morning and be on the shelves of the Co-operative stores by noon.”

Much has been written about the devastating effect the oil crisis of the last century had on Channel Island horticulture and tomato growing in particular, as energy prices went through the roof making the heating of glasshouses uneconomic and resulting in large areas of Jersey and Guernsey blighted by derelict and decaying

green house structures.

Interestingly, Three Oaks Vineries made a crucial decision at the time to stay with oil and not change to coal or other energy sources. It was the correct call. New technologies resulting in effective and efficient heating techniques, thermal screening, packaging and labelling procedures means the vast Three Oaks Vineries operation is run by just eleven people.

“And it all really started because I used to drop some of our tomatoes into The Co-operative Locale at Georgetown when I was passing,” said David, “That was back in the 1980’s and we have been working together ever since.”

Your Co-operative, passionate supporters of local suppliers, are working in partnership with Michelin-starred chef Shaun Rankin to produce a series of recipe cards. To create his dishes Shaun has used local produce, available from your Channel Islands Co-operative stores.

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Pick up your Shaun Rankin recipe leaflets at Co-operative Grand Marché or download them at www.channelislands.coop

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St Helier • Polish

Culture and Food Festival 12th - 14th July 2013, 11am - 11pm The Weighbridge, St Helier We are organising the St Helier Polish Culture and Food Festival in Jersey for a third year in a row. The aim of the event is to promote Polish traditions, Culture and Cuisine.

The previous festivals took place at the Weighbridge and were very well received both by the Polish community and Island residents. Last year 20,000 people visited the Festival over the three day period.

The event is planned to take place between the 12th and 14th of July and will consist of ten Genuine Jersey stalls representing the arts and crafts of Poland and Jersey. There will also be six food stalls featuring Polish cuisine including our unique dumplings, which have become popular in Jersey and crackling hog roast straight from the barbecue.

The cultural side of the event will include stage performers from both Polish and local artists including young Jersey musicians from La Motte Street Youth Centre as well as the children that attend Polish Saturday School. The stage is courtesy of La Motte Street Youth Centre and some of the performances will be sponsored by the Polish Cultural attaché.

Throughout this year’s festival, we will also be collecting money for our chosen charity, Jersey Woman’s Refuge.

Magda Chmielewska The Honorary Consul of the Republic of Poland The organisers of the Polish Culture and Food Festival would like to extend their special thanks to the people of Jersey for their continued support and welcoming us with such warmth into their community.

Special thanks to: Simon Crowcroft - Connetable, St Helier Jason Maindonald - Contracts and Estates Manager, Jersey Development Company Richard Mckenzie - Town Centre Manager Thanks to our kind sponsors: The Embassy of Poland in London Airtel-Vodafone Parish of St Helier The States of Jersey Development Company Limited Poland 2 Jersey Eurostor Fox Marios Polishmarket

La Siesta is proud of its reputation for great food, value and service.

We offer informal dining in a relaxed atmosphere with friendly staff to accommodate you.

Our Tapas menu features favourite Spanish dishes, we also offer contemporary dishes and a varied wine list.

With 100 covers, parties of up to 60 are welcome for an occasion to remember.

Located midway along La Colomberie in St Helier there is convenient parking nearby in Green Street.

La Siesta is managed by Magda Chmielewska and chef, Wieslaw Czarnecki. Chef Czarnecki says the menu “speaks to my heart and soul”.

Magda, head chef Vinnie, Manager Bart and the rest of the team look forward to welcoming you to La Siesta.

A Sample of our Extensive Tapas Menu Mini beef espetada on a skewer with garlic butter - £7.95 Roast figs filled with Manchego cheese and wrapped in Serrano ham - £5.95 Marinated and pan fried squid with spring onions, red chilli and coriander - £6.95 Slow roast belly of pork marinated with fennel seeds and garlic, served with apple puree and mushroom sauce with brandy - £6.50 Chicken kebab with chorizo, red onions and mushrooms - £6.95 Lightly spiced lamb meatballs in a roasted pepper and tomato sauce - £6.50 Deep fried potatoes with chorizo sausage, tomatoes and fresh herb sauce - £5.95 Goats cheese mixed with fresh basil bruschetta, caramelised red onion marmalade - £5.95 Grilled Haloumi cheese salad served with tomatoes, olives and wild rocket leaves - £6.50 Lightly spiced smoked haddock and potato cakes with spring onions, coriander and tomato salsa - £5.95

DESSERTS “La Siesta” Crema Catalana with vanilla and raspberry - £5.50 (A version of the French dessert Crème Brulèe) Chocolate Eclairs with vanilla whipped cream - £5.50

FULL BISTRO MENU ALSO AVAILABLE

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Genuine Jersey

Seasonal foods and recipes Benefits of Buying Genuine Jersey Seasonal Produce Eat seasonally: Nothing tastes better than the first Jersey Royals or strawberries of the season. Fresh seasonal local food is likely to be fresher and more flavoursome than food shipped long distances from other countries.

Support local agriculture: Supporting the local farming industry ensures that the Island’s characteristic landscape continues to be preserved and that the industry remains sustainable.

Reduce food miles: ‘Food miles’ are the distance food travels from where it was grown or raised, through the distribution process before finally ending up in your shopping trolley. Buying local seasonal produce reduces carbon dioxide emissions, packaging materials and waste.

Preserve the environment: Buying local and fresh produce means we can reduce excessive and expensive packaging – all you need is a shopping bag or basket!

Good farming methods also help preserve the natural environment.

Support the local economy: What better way to support the local economy than to buy from local shops? We have some fantastic farm shops, small stores and supermarkets which stock locally grown items. Make sure your money goes back into supporting our farmers and growers.

Provenance – traceability: Wouldn’t you like to know that the hen which laid your eggs led a happy life or that your pig was well fed? Knowing where your food comes from and how it is grown or raised enables you to make informed choices about the origins of your food.

If you want to enjoy the best of what Jersey has to offer then look for the Genuine Jersey mark – the guarantee of local provenance.

Goods carrying this distinctive mark have been reared, grown or caught in Jersey or created by accredited Islanders and local businesses who qualify to be members of the Genuine Jersey Products Association.

What’s in Season

What’s in Season

What’s in Season

June

July

August

Beetroot

Aubergine

Beans (Broad, Flat, Mange Tout, Runner)

Beetroot

Apples (cooking, Arthur Turner, Bramleys,Eating, early Worcester)

Broccoli Carrots Courgettes Cucumber Lettuce (Cos, Batavia, Little Gem) Potatoes (Jersey Royals, New, Maincrop) Spinach

Beans (Broad, Flat, Mange Tout, Runner) Broccoli Cabbage Carrots Courgettes Cucumber Lettuce (Cos, Batavia, Little Gem)

Aubergine Beetroot Beans (Runner) Broccoli Carrots Courgettes Leeks Lettuce (Cos, Batavia, Little Gem)

Spring Greens

Onions (yellow)

June Recipe

Pepper

Onions (yellow, red)

Potatoes (Jersey Royals, New, Maincrop)

Pepper

Spinach

Potatoes (New, Maincrop)

Mackerel and beetroot salad Prepare and cook new potatoes until tender, once cooled slightly cut into bite size pieces.

Flake cooked mackerel fillets into large pieces and cut beetroot into bite-size chunks.

Whisk together 3 tbsp olive oil, 1 tbsp wine vinegar and 1 tsp Dijon mustard and mix with 2 tsp horseradish.sauce, season to taste.

Add salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread for a light lunch or supper.

Spring Greens

Spinach

Tomato (Round, Cherry, Plum)

Sweetcorn

Turnips

Tomato (Round, Cherry, Plum) Squash (Butternut)

July Recipe Stuffed Peppers with Couscous Heat oven to 200C/180C fan/ gas 6.

Place peppers on a baking tray, cut-side up, drizzle with olive oil and bake in the oven for 10 mins.

Place the couscous in a bowl and cover with boiling water, stir, cover and leave to stand for 10 mins. mix in toasted pine nuts, chopped black olives, feta cheese, cherry tomatoes and torn fresh basil leaves.

Pile the couscous stuffing into the pepper halves and bake for a further 10 mins.

Serve with salad leaves for a light lunch or supper.

August Recipe Spicy BBQ Corn Soak corn cobs in cold water to soften for 30 mins.

Place cobs on hot BBQ for 30-40 mins, turning regularly, until the corn is tender and charred in spots.

Mash 100g Jersey butter with zest of 1 lime and a chopped fresh red chilli.

Top each corn cob with a knob of flavoured butter and serve with lime wedges.

Would go well with bbq chicken, pork or prawns.

Genuine Jersey seasonal foods and recipes.

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Fish from the Rock A local guide to fish and shellfish

We are so lucky to live on an island which warmed by the Gulf stream has some of the cleanest waters in the world, producing a large variety of fish and shellfish for us to enjoy all year round.

If you want to enjoy the best of what Jersey has to offer then look for the Genuine Jersey mark, the guarantee of local provenance. Products carrying the distinctive Genuine Jersey mark include fish and shellfish.

The Jersey Oyster Company www.jerseyoyster.com The Jersey Oyster Company at Grouville, farm Jersey oysters which are sold throughout the year, although the majority of which (around 600 tonnes) are exported to France and the UK. They also grow mussels from seed on wooden poles, a traditional method prevalent in the Brittany and Normandy regions of France.

They are called ‘Bouchot’ mussels and are available from mid-summer.

With a particularly sweet and succulent flavour, they are very much in demand throughout their short season.

The mussels are harvested in July and August and are washed and graded before being sold locally.

Tony Legg of Jersey Sea Farms has recently reintroduced flat native oysters (ostrea edulis) back to the Island, he started growing them two-and-a-half years ago with pioneering equipment which allows the natives to be farmed and harvested efficiently.

These oysters are already earning praise from gastronomes. The Portuguese oyster is a culinary delight, but oyster aficionados will say that the native has distinct, and delightful, characteristics of its own. From a chef’s point of view they are easy to open and are not quite as salty and overpowering with a fantastic flavour.

Apparently if you have never tasted oysters before these would be good to try. If you would like to sample some yourself they are seasonal from October to May. The Fresh Fish Company www.thefreshfishcompany.co.uk The Fresh Fish Company are located at Victoria Pier (Drive into la Collette and take the first right and follow the road around) and are soon to open a new shop right behind their stall.

They not only sell fish and shellfish but other local produce including Jersey Royals, fish cakes, pates, artisan butters, smoked salmon from La Manche smokehouse and other local seasonal produce.

Once their shop is open (hopefully early June) they will be able to expand their stock even further so you can buy everything else you may fancy for your fishy supper, including fresh local strawberries

when they are in season. You can follow them on their Facebook page for updates on their stock and the latest catch of the day.

Jersey Fresh Fish (Pride of the North Fisheries Ltd) www.jerseyfreshfish.com Kevin Holden of Jersey Fresh Fish is passionate about fresh, local sustainable fishing and is keen to promote lesser known fish to the public such as pouting, pollack, whiting, gurnard, rock salmon (very economical sustainable fish) which has not been readily available to the public up until now.

Kevin’s website is very informative, he has also recently added an easy recipe for a type of fish that is currently available from him. You can also sign up for his popular weekly emails to be informed about the latest catch and when and where it will be sold.

As well as supplying seasonal fish and shellfish to the Co-op (sold at Grand Marche) Jersey Fresh Fish main outlet is at Lucas Bros Farm shop at La Haule Hill where their trailer can be found from early morning until sold out on Fridays and Saturdays.

You can also order fresh or frozen fish boxes which will include filleted fish and even scallops and picked crab.

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Seafish Café The Seafish Café ethos is to provide a premium fish & chip product in a very modern way using the very best local produce wherever possible.

Our food is fried with traditional beef dripping which gives a very unique taste to the batter and also makes the batter crispy rather than stodgy.

We are also happy to fry in vegetable oil by request and there are various options for vegetarians and also gluten free batter.

Our chips are twice fried to ensure a crispy exterior and a soft fluffy potato on the inside (we blanch the chips at 120 degrees and then fry them at 180 degrees to ensure the best experience).

We are also focused on the health positives from eating fresh fish and promote this via our kids menu. Seafish work with some of the Island’s best fishermen and Louis Jackson from The Fresh Fish Company looks after us with the best fresh product available that day. There are daily specials which might include lobster, sea bass, hake, pollock, skate and just about anything else that’s available on the day.

Seafish have some signature dishes well worth trying like the Seafish Fishburger which comprises of smoked haddock, cod and salmon served with a mango salsa and spicy coleslaw. Cod and chips is the most popular dish, closely followed by haddock.

All our sauces are home made and the tartare sauce is winning a lot of praise! Seafish’s aim is to give fish & chips a makeover and to prove that it can be one of the best of British dishes and the statistics certainly prove this.

LIBERTY WHARF - ST. HELIER MONDAY TO SATURDAY LUNCH 12:00 - 14:30 (INCLUDING TAKEAWAY) DINNER 17:00 - 21:00 (21:30 ON FRI/SAT) TAKEAWAY 17:00 - 21:30 (22:00 ON FRI/SAT) CLOSED SUNDAY

PREMIUM FISH & CHIPS

PREMIUM FISH & CHIPS

Danny’s Restaurant Danny’s Gorey gorey@dannys.je 01534 840678

We are pleased to announce that we shall be open Seven Days a week Also Our new à la Carte menu is now ready for your discerning palates Set Lunch Menu available seven days a week from £12.50 We are open Monday to Friday 10:00am - 9:30pm Saturday 09:30am - 9.30pm Sunday 09:30am - 9.30pm

Danny’s

St Aubin’s

staubins@dannys.je

01534 747306

Al Fresco Dining on our Terrace (weather permitting) Open for Dinner Seven Nights a week Also Our New à la Carte menu is now ready for your discerning palates Set Dinner Menu Monday to Thursday and Sunday from £15.00 Set Lunch Menu available Friday to Sunday from £I5.00 We are open Friday 12.00pm to 2.30pm & 5.30pm to 9.30pm

Monday to Thursday Saturday 12.00pm to 2.30pm & 5.30pm to 9.30pm 5.30pm to 9.30pm Sunday 12.00pm till 2.30pm & 5.30pm to 9.00pm

Danny’s@Home outside catering

Contacts catering@dannys.je Danny's now offer a full range of outside catering services from parties at Danny 07700798323 Dave 07700815698 your home to weddings and corporate events, no job too big or small.

Or through the restaurants

Like us on Facebook for special offers

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FEATURED RECIPE Seared local scallops with beetroot and roast pumpkin risotto Director and Chef of the Danny’s group, David Haynes has worked as a chef for 18 years in both the UK and Western Australia and shares with us the recipe for the dish featured on our cover shot. For this dish Danny’s sources local hand dived scallops and beetroot for its great colour and flavour as well as its amazing health benefits.

Serves Four Ingredients 2lb of fresh scallops (preferably hand dived Jersey scallops) 2 medium sized brown onions finely diced 2 cloves of garlic pureed 450g fresh beetroot, grated 300g Arborio rice pomace olive oil 1.5 litres fish or veg stock 125ml white wine juice of 1 lemon 120g grated Parmesan cheese 60g Jersey butter 4 slices of parma ham (crisp up in the oven on grease proof paper at 180ºc for about 6 minutes) 200g of diced and roasted butternut squash or pumpkin 50g shaved Parmesan Rocket salad Truffle Oil Method • Sweat off the onions, garlic and beetroot in olive oil in a thick bottomed pan, add the rice and stir thoroughly.

• Add the white wine and keep stirring until it’s absorbed.

• Add the hot stock a ladle at a time stirring until absorbed, the rice should be al dente (retain a very slight crunch).

• Add the roasted butternut squash and stir the grated Parmesan and butter into the rice.

• Heat a frying pan and lightly sear the scallops for 20 – 40 seconds on each side depending on how you prefer them, finish with a splash of white wine, a little lemon juice and some butter.

• Serve with a dressed rocket salad, crispy parma ham and shaved Parmesan.

Vegetarians can use vegetable stock instead of fish stock and serve the risotto inside a hollowed and roasted piece of butternut squash instead of using diced squash or pumpkin.

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Going Veggie Veggie Facts The Vegetarian Society define a vegetarian as ‘someone living on a diet of grains, pulses, nuts, seeds, vegetables and fruits with or without the use of dairy products and eggs (preferably free-range).’

A vegetarian does not eat any meat, poultry, game, fish, shellfish or crustacea, or slaughter by-products such as gelatine or animal fats.

Just under a quarter of the world’s population has a mainly vegetarian diet and more women are likely to be vegetarian than men and it is becoming more common in teenage girls.

The National Diet and Nutrition Survey of 4 - 18 year olds found that 1 in 10 girls aged 15 - 18 years reported that they were vegan or vegetarian.

Famous people who are reportedly vegetarians include Anne Hathaway, Amanda Holden, Joanna Lumley, Chris Martin, Martin Shaw and of course Paul McCartney.

Provided a vegetarian diet is well balanced, it should provide all the nutrients needed.

The key to a healthy vegetarian diet is understanding which foods provide which nutrients, and forward planning of meals. Most vitamins can be provided by foods of plant origin, with the exception of vitamin B12.

Meals shouldn’t all be about meat and fish, vegetarian food can be extremely tasty if cooked up in an imaginative way even enticing meat eaters to indulge.

Since the recent horse meat scandal it has been reported that sales of vegetarian alternative foods have risen with a growth in sales of veggie sausages, Quorn and tofu. With beef prices continuing to rise in the future over time this may become a luxury item. One good thing that has come out of this is that most major supermarkets are now publicising their use of British farmers and sourcing more meat from the UK. The Daily Mail reported last year that McDonald’s will open its first ever vegetarian-only restaurant in the northern Indian city of Amritsar. The restaurant chain tailors its menus to suit local

tastes which in India means no beef to avoid offending Hindus and no pork to cater for Muslim requirements.

Hindus, who account for 80% of India’s 1.2 billion population, regard cows as sacred. For Muslims, the consumption of pork is prohibited in the Koran.

Whilst McDonalds food may not inspire the majority of us at least it is providing meat free fast food to suit its local customers. According to the 2006 Hindu-CNN-IBN State of the Nation Survey, 31% of Indians are vegetarians with mandatory labeling to distinguish vegetarian products from non-vegetarian ones.

It would be great to have more vegetarian dishes on local menus.

With vegetarian friends and family you cannot just book a restaurant, you need to read the menus and make sure there is sufficient choice for them and sadly there often isn’t. Most restaurants will offer a vegetarian dish or two, usually involving pasta or goats cheese, but what if you don’t like either of those?

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Vegetarians are often treated as an after thought and assumed they are in the minority. There are so many fantastic examples of innovative vegetarian eateries all over the UK especially in London and Brighton so it would be really great for Jersey to step up to the mark.

However congratulations are in order to the following local restaurants for their creative vegetarian offerings: Danny’s, The Green Olive and The Salty Dog. For an upmarket special vegetarian tasting menu you could yourself at Bohemia BBK treat LIMITED or Tassili or for a bit of spice why Half Page-Horizontal not try Little Thai (apparently 122,5mm x anything 178mm on their they can cook menu as a vegetarian option) Spicy Bangkok, The Mandarin Room and Lotus House (Chinese) and Jaipur (Indian).

There’s a good choice of home made pasta and pizza at Little Italy and La Cantina and for Japanese, Bento Sushi.

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Reef Kitchen

by Metris

Kitchen Credentials We chat to John Nolan, cabinetmaker and kitchen designer about his expertise and 20 years in the industry.

John Nolan has recently set up a new kitchen studio in Colomberie.

With 20 years experience designing and making his own furniture John has put his bench tools aside and decided to focus on the design aspect of his profession.

“I had been looking for premises for a kitchen studio for quite some time and when the shop became available I decided to take the plunge and create a showroom focusing on high quality kitchens at affordable prices”.

John had already spent time sourcing the products for the new studio and decided

to focus his direction on two kitchen companies, Nobilia and Metris, both offer a modern luxury contemporary range of kitchens.

“As well as these stunning contemporary kitchens I can also supply classic and even bespoke kitchens all of which have a varied price range.

Although the studio has only just been completed the response I have had has been very positive.”

We asked John for some top tips when planning a new kitchen:

SERVICES Look at the position of the existing services, you may have to work with them if they can’t be moved.

WORK TRIANGLE It is important to establish a work triangle in the kitchen, this is easily achievable in most kitchens, you need space for good movement and access between the hob, sink and fridge allowing for a productive work area when preparing meals.

STYLE Choose a style that suits you and your personality, Shaker and handleless designs are very popular at the moment.

eat WORKTOPS There are a number of worktops on the market including Laminate, Timber, Granite, Quartz and solid surfaces such as Corian. They span all budgets, so take your time to choose the worktop that complements the design as well as being practical for your needs.

APPLIANCES There are lots to choose from, the induction hob and steam oven have become favourites in recent years.

John Nolan

I n t e r i o r s . c o m From Cooks to Cooking to Kitchens Quality Kitchens Supplied & Fitted

Metris

SINKS & TAPS When choosing a sink and tap you may decide to opt for a tap that produces boiling water on demand, great for hot drinks and also allows for faster cooking methods.

R

LIGHTING consider different areas, down lights, track lighting, under cabinet lighting, low level lighting, the choice is endless. Most kitchen lighting can now be supplied using LED lamps which burn considerably less energy than halogen or traditional lighting.

ETC Of course there is the flooring, decoration, plumber, electrician, heating and seating to think about and most importantly the budget. Remember that when you plan and purchase your kitchen, you will probably be adding value to your property, so take some time to get it right.

If you’re planning on a new kitchen, contact John on 07797 713 715 to discuss your requirements.

1909

TM

Visit our new showroom at: 4 Colomberie Parade St. Helier Telephone 07797 713715 for further details Or visit www.johnnolaninteriors.com

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A taste for success Glenn in the kitchens at Highlands College

Tipped for the Top Rising young star of the culinary world local chef Glenn Noel has been tipped as Jersey’s first homegrown Michelin star chef.

Glenn first got his passion for cooking when he completed his Project Trident in the kitchens at The Royal Yacht Hotel. This inspired him to undertake the City and Guilds Certificate and Diploma in Food Preparation and Cooking at Highlands, whilst also training at

the weekends within the industry.

Glenn graduated from Highlands in 2011 with distinctions in all subjects.

In March 2011 Glenn won the Channel Islands Junior Chef of the Year competing against 7 other young chefs.

His winning two courses were pan seared foie gras with caramelised apples, macadamia praline, and toasted brioche with an orange and vanilla jus, followed by roast fillet of halibut, crab crushed Jersey Royals with saffron bubbles.

eat Glenn’s Dish of Local Strawberries, Yoghurt Streusel, Violet Ice Cream

“It’s so rewarding to see a young, local lad walking straight into one of the world’s best restaurants.”

In October 2011 Glenn was in the final of the National Young Chef of the Year held at Earls Court, London, one of the most sought after culinary accolades for any up-and-coming chef. The competition is a junior version of the renowned National Chef of the Year contest where the crème de la crème of young chefs take part.

Whilst working on his level 2 certificate at Highlands College, Glenn found work experience at a local Michelin starred restaurant.

This led to full time employment as a commis chef and he was later promoted to demi chef de partie (the second in charge of a particular section of the kitchen) and finally meat chef de partie.

Glenn has recently been awarded a City and Guilds Medal of Excellence for his work completed at Highlands College. This international award recognizes exceptional work, for those that have gone above and beyond what is expected of them, showing a true journey of progression.

Another award Glenn has also received is the Cherry Grainger

prize from the Cooks of London Livery for his City and Guilds work. www.cookslivery.org.uk The Cherry Grainger prize is awarded by the Worshipful Company of Cooks, a Livery based in London. Awards are given to students who have completed a City and Guilds hospitality course to a very high standard. They work alongside many well known organisations such as Jamie Oliver’s Fifteen, The Academy of Culinary Arts and many others.

In January this year Glenn ventured to Spain to work at the famed two star Michelin ABaC Restaurant located at the ABaC Hotel working with Chef Jordi Cruz and his team.

This elegant restaurant and hotel in Barcelona is for serious food lovers and one of the most exclusive places in the city which has gained the recognition of the prestigious red Guide for 2012.

Glenn has recently been fortunate enough to have been chosen for a placement at the world famous Noma, a two Michelin star restaurant in Copenhagen, Denmark. According to Wikipedia

the name is a portmanteau of the two Danish words “nordisk” (Nordic) and “mad” (food). The restaurant is known for its reinvention and interpretation of the Nordic Cuisine. In 2010, 2011 and 2012, it has been ranked as the Best Restaurant in the World

by Restaurant Magazine.

Glenn originally contacted Noma and asked if it was possible to work for just 2 weeks, but after seeing his impressive CV he was offered a working internship for a minimum of 5 months.

Mark Jordan, Head chef at Michelin starred Ocean Restaurant recently commented on Glenn’s placement at Noma. “Its so rewarding to see a 20 year old lad walking out of our kitchen straight into the world’s best restaurant.

He’s a local boy who trained at Highlands catering college and to have this amazing accolade just shows you get out what you put in. We’re all very proud of him.”

And quite rightly so, lets hope Jersey can produce some more rising stars just like Glenn, we wish him all the very best.

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The Boat House Group The Boat House Group is proud to serve the Island with a range of different cuisines from an array of different venues.

Offering something for everyone, The Boat House Group venues place a strong focus on local produce and great service.

Whether you dine in, or take away from one of our many outlets, we strive to deliver the very best to your table or your door.

The group encompasses five different venues: The Spice House Newly opened in May 2013, The Spice House offers the finest Indian cuisine in St Aubin’s village.

The Farm House This venue is a beautiful old farmhouse offering restaurant quality food in a cosy environment. The Farm House is situated on the North Coast of Jersey.

The Boat House The flagship venue has been newly refurbished and offers idyllic views across St Aubin’s bay.

The Beach House Encompasses a relaxed café sleek bar and a sublime restaurant with unrivalled coastal views.

The Tree House Nestled in the countryside, this venue serves traditional food in a relaxed and friendly environment.

Website: www.theboathousegroup.com Email: group@theboathousegroup.com

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The Boat House 1 North Quay, St Aubin, Tel: 01534 744226 Email: boat@theboathousegroup.com Situated right alongside St Aubin’s marina, The Boat House combines breath-taking views across the bay to St Helier with a friendly atmosphere to provide a place to celebrate all occasions.

or delicious vegetable dishes. All of which can be enjoyed either inside The Boat House itself or in one of the many al fresco eating areas.

The Boat House boasts stunning al fresco areas upstairs and below deck. There is a large terrace at the front overlooked by an intimate balcony upstairs; perched over the harbour side.

Larger groups can take advantage of the “Let’s Party” menu which includes a master class from one of their mixologists as well as a selection of canapés.

The newly refurbished venue offers a variety of options from tapas and light meals, to more substantial dishes such as flame grilled steak, succulent rotisserie chicken, perfectly cooked fish

Whether you are after a romantic, candlelit table for two, a private function, or a place to get together with the girls, The Boat House can accommodate all needs comfortably.

The Boat House SAMPLE MENU STARTERS Local Picked Crab Mayonnaise n Slaw Thai Vegetable Spring Rolls and Asia Fresh Homemade Steak Tartare MAIN COURSE r in our Charcoal Slaney Gold Fillet 8oz Cooked to orde of side and sauce Josper oven and served with choice in our Rotisserie 1/2 Rotisserie Chicken Slow Roasted or Piri Piri. Served ic Garl choose from Plain, Rosemary & e. with a choice of side and sauc , Mussels and King Josper Mixed Fish Salmon, Sea Bass es. sauc of ce choi Prawns served with a DESSERT

Ice Cream Sticky Toffee Pudding with Vanilla and Toffee Sauce berries, Passion Fruit Boat House Pavlova with Fresh Rasp and Raspberry Coulis Spiced Pear Chutney Plate of Cheese and Biscuits with from £10.50, Starter from £4.95, Main Course Dessert from £5.25

THE BOAT HOUSE AN UNFORGETTABLE EXPERIENCE IN ST AUBIN www.theboathousegroup.com

1 North Quay, St Aubin Tel: 744226 Sophie, St Lawrence, commented...

The first time we ate at The Boat House since the refurbishment was an all round excellent experience.

It is one of our favourite locations that features great décor and excellent food - nothing over pretentious.

PART OF THE BOAT HOUSE GROUP

Just like Mama makes...

Learn the secrets of the world renowned chefs of the Orient-Express in the heart of Italy.

Villa San Michele, situated in the Fiesole Hills overlooking renaissance Florence, is home to the fabulous cookery school of the luxurious Orient-Express.

Through hands-on experience you are invited to work, play and of course, taste, whilst cooking alongside the chef.

You are truly in charge of your own destiny, well lunch, here. The intimate group sizes mean you need to reserve early, but guarantee you individual attention and ensure you will get the most out of the course.

There are a range of classes, depending on your culinary indulgence, from simple morning classes where you will learn the secrets of pasta, risotto or Tuscan soup preparations. Through to more detailed courses, teaching speciality dishes focused around the seasonal flavours depending on the time of your visit.

Temptingly these include spring vegetable, early summer fish, September mushrooms and our favourite, October truffles.

As wine is such an important ingredient in the meal the sommelier is invited to pass on his experience and tips on the art of food and wine pairing. As such you will leave with new found knowledge, a portfolio of their recipes, the School of Cookery apron, and having enjoyed a lunch of the spoils of your labour along with beautifully paired Tuscan wines.

For budding Masterchefs, at certain times of the year there are four day ‘Symphony of Pasta’ courses where chefs from across Italy share their expertise and secrets in the art of pasta – the Italian equivalent to the Great British Bake Off. As Villa San Michele has proudly opened up its fabulous new children’s club this year, junior Masterchefs are definitely welcome in the kitchen. The fun and engaging Young Chefs Academy will keep your 6 to 14 years olds entertained with hands-on and fun learning.

But let’s not forget, you are staying in a beautiful Orient-Express hotel

– with a facade attributed to Michelangelo – so when you don’t want to cook there is a wonderful restaurant to enjoy, and whilst you are cooking there is a new children’s club to entertain the little ones, an outdoor pool and beautiful gardens with views out over the city of Florence.

And what a city to discover, steeped in history and just a short complimentary shuttle ride from the hotel.

Plus if you have children, the hotel has devised a fun treasure hunt of the city, engaging the children and also enabling the parents to see the sites. You can wander the streets and enjoy the bustle of the city before retreating to enjoy an aperitif accompanied by a breathtaking vista.

And whilst relaxing by the pool, you can plan your next dinner party menu to showcase all your new recipes and culinary expertise.

Buon Appetito!

(

EAT READERS’ OFFER

4 nights for the price of 3 from ÂŁ1,895 per person Special Offer INCLUDING full day cookery school course Includes 4 nights accommodation in a Classic Double room on a breakfast basis, a cookery course for 2 people (including lunch), British Airways Euro Traveller flights from Jersey and private transfers.

Based on 2 people sharing. Subject to availability. Conditions apply. Offer valid for travel between 14 July - 5 September 2013.

Call Travelmaker Monday to Saturday 8.30am - 5.30pm on 784300 or email info.travel@channelislands.coop

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The Beach House Le Mont du Ouaisne, St Brelade Tel: 01534 498605 Email: beach@theboathousegroup.com The Beach House is THE tapas and fresh seafood restaurant combined with a contemporary bar and beach café. And, of course, there is the stunning view – one of the best in Jersey – across Ouaisne beach and to the headland beyond.

The Beach House holds a Civil Wedding Licence and is the perfect location for the ceremony, a memorable reception – all set against that view!

Beneath the Beach House, Tams “Little not so Little” café serves all-day breakfasts and caters for the needs of hungry and thirsty beach goers. Then at 5pm, the café is transformed into an authentic Thai eat-in diner and takeaway. The café is licensed.

The Beach House welcome corporate events and Christmas parties and will provide transportation between the restaurant and St Helier for booked parties of 60 people or more.

The Beach House SAMPLE MENU Orange & Dill Crème Salmon Gravadlax - With Lemon, ss Fraiche, Beetroot and Watercre Balsamic and Parsley Chorizo & King Prawns - Olive Oil, Mint Mushy Peas and Panko Crumbed Fish Goujons Sauce Gribiche Piquillo Peppers, Grilled Fillet of Bream - Served with ked Paprika Aioli Smo and French Beans, Sweet Garlic Mash nade, Green Beans Roasted Rack of Lamb - With Tape s Cous, Garlic Dressing Wrapped in Pancetta, Hazelnut Cou , Tzatziki, Hummus, Greek Mezze - Feta, Baba Ganoush d Olives, Salad, and Warm Flat Brea Chocolate Sauce and Warm Chocolate Brownie - With Vanilla Ice Cream ee Sauce and Banoffee Sticky Toffee Pudding - With Toff sh and French Cheeses Cheese Board - A Selection of Briti £10.95, Dessert £5.95 Prices From: Starter £3.50, Main

THE BEACH HOUSE STYLISH WITH UNRIVALLED COASTAL VIEWS www.theboathousegroup.com

Le Mont du Ouaisne, St Brelade Tel: 498605 Sarah, St Mary, commented...

This is a really special place, whether you are having tapas on the terrace in the sun or watching the waves from inside on a rainy day. The staff are all great and very attentive and the food is superb.

PART OF THE BOAT HOUSE GROUP

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Deli Dreams Sophie Huelin of La Belle Gourmande spoke to EAT magazine about her dreams and aspirations for her delicious deli...

“I opened La Belle Gourmande, in the heart of St Aubin, in November 2011. It had taken 12 months of extensive planning, training and sourcing artisan products and suppliers, along with an extensive refit to get us open.

In those 18 months the business has gone from strength to strength and the response has been beyond what I could have dreamt of. We have a fantastic range of artisan cheese, charcuterie and specialist food and also stock fresh seasonal produce to inspire ways to use the ingredients and produce we have in store. We have innovative ways of getting people to try our food and we are always coming up with new ideas and new products – our tasting plates are just one example – a selection of my favourite things, packed up and ready for you to get out on your favourite plate at home.”

After leaving University in Bristol Sophie worked for the Public Health department in Jersey. “I spent 6 valuable years there and experienced many challenges and work opportunities that have undoubtedly helped me. But there came a time when I was craving a new challenge, and three years ago I jumped in at the deep end and decided to leave my job.’’

Whilst Sophie figured out what to do next she started making little pots of jam for friends and family which people then

wanted to buy and La Belle Gourmande became a small business. But Sophie wanted more and decided to go for the big dream which was to own a delicatessen and fine food store.

“Time out with friends and family sitting around the table, eating great food is how things “just are” for me – nothing makes me happier than empty plates and good conversation!

Food brings people together. And I think La Belle Gourmande represents that.”

Sophie wanted the deli to be a welcoming space where customers feel comfortable to browse the store for their weekend treats or dinner party requirements.

“I was delighted to be able to find ideal premises in St Aubin at the former Wild & Woolly clothes shop. I am a big believer in gut instinct and as soon as I walked in it felt right for my aspirations. I didn’t know it at the time, but the building had previously been a general store where my Grandmother would have shopped for supplies as a young woman in the 1930’s and 1940’s.

I’m a local girl and feeling part of the community is really important to me. It’s so enjoyable to be part of a community where I grew up. It feels like I have come full circle!”

A Chinese Tradition...

LOTUS HOUSE Chinese Restaurant Established in 1972 Specialising in Peking, Szechuan and Cantonese Cuisine

FREE DELIVERY on all orders over £15

Open 7 days a week

5.30pm - 11.00pm

We are Jersey’s longest running Chinese Restaurant. Over the years we’ve built a good name by serving unique tasting, quality food from our experienced chefs who are always introducing different varieties of Chinese dishes to our menu.

Telephone us on 878328 or 737038 La Route de St Aubin, First Tower, St Helier, JE2 3LL Ample parking available to the side of the restaurant for collection of orders

www.lotus-house.co.uk

The Chinese culinary tradition is almost as English as apple pie, but in fact it is only approximately 50 years since the first Chinese Restaurant opened in Jersey.

Although not the originator, the Lotus House is the longest established Chinese Restaurant in the Island having opened in 1972, firstly at Portelet and more recently on St Aubin’s Road in St Helier.

The current owner is Steven Leung, who has been working in Jersey for 25 years the last two as proprietor of the restaurant.

“Chinese food in Jersey tries to be as authentic as possible, but of course, there are some adjustments to meet the requirements of the western palate,” he said. “Our day to day ingredients - meat and fish for example, come from local suppliers and the Chinese ingredients are imported through London.”

It seems the Jersey “foodie” can not get enough of Crispy Aromatic Duck with Spring Onions and Hoi sin sauce which is easily the most popular Chinese dish served although newer menu innovations like Boneless Ribs in Peking or Garlic and Chilli Sauce are also firm favourites.

Apart from menu changes the most striking innovation among Chinese restaurants in the last half century has been firstly, the introduction of the takeaway and then, more recently, the advent of home delivery.

“The takeaway element is now the majority part of many restaurants’ business,” said Mr Leung. “And many people say that the quality of takeaway food rivals that of the sit-down Chinese restaurant meal.” No matter how it comes it seems Chinese cooking is now established as an integral element of Jersey cuisine.

ARE VOLATILE MARKETS CHALLENGING YOUR SAVINGS?

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The plan contains the advice and guidance of Alexander Forbes, one of the Island’s leading independent financial advisors and the investment expertise of award winning investment managers Canaccord Genuity Wealth Management.

To find out more, please contact us for a no obligation consultation to confirm if we can help you to achieve your financial goals:

Telephone +44 1534 837 837 or email info@aforbes.co.je *You should note that past performance is not a guide to future investment performance.

The value of investments and the income from them can fall as well as rise as a result of market fluctuations and you may not get back the full amount you originally invested.

OFFSHORE

Alexander Forbes Offshore | PO Box 336, Oriel House, York Lane, St Helier, Jersey JE4 8UU | Tel: +44 1534 837837 | Fax: +44 1534 837888 Alexander Forbes Offshore is the registered trading name of Alexander Forbes Channel Islands Limited | Company Number: 9596 Regulated by the Jersey Financial Services Commission | www.alexanderforbesoffshore.com Canaccord Genuity Wealth Management is a trading name of Canaccord Genuity Wealth (International) Limited.

Talking Sport Recently we interviewed Matt de Gouveia, instore fitness instructor at Total Sport, Beaumont as we were keen to find out more about how fitness and nutrition play an ever increasing role in people’s lifestyles.

Matt what are your qualifications?

I have the CYQ level 2 Certificate in Fitness Instructing, this covers various aspects of anatomy and physiology, how to programme safe and effective exercise for a range of clients, the health benefits of physical activity and the importance of healthy eating and the skills and knowledge required to plan and prepare a gym-based exercise programme.

I am currently finalising course work for my CYQ level 3 Certificate in Personal Training.

What inspired you to work in the fitness industry?

I have always been an active person with an interest in keeping fit and learning new ways to better

my own performance. I saw the fitness industry as the perfect outlet to allow me to develop my own knowledge of training techniques and to learn new skills which I can pass on to others.

What does your role as indoor fitness instructor involve?

I work on the shop floor, primarily in the fitness equipment and exercise machine sections.

Outside of sales and general shop assistance, my role is to be on hand for any customers’ fitness related questions and to answer them to the best of my ability.

machine or equipment is best suited to their fitness goals and the correct technique in the use of that equipment, to other ways and methods the customer may be able to reach their goals with different pieces of equipment or a different approach to their training regime.

Matt de Gouveia instore fitness instructor at Total Sport.

What sort of advice do you give customers?

I can offer a variety of help and advice to customers from which

Fantastic range of

EXERCISE EQUIPMENT - CROSS TRAINERS, TREADMILLS AND EXERCISE BIKES

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*CONDITIONS APPLY. SEE INSTORE FOR DETAILS. Images for illustrative purpose only.

www.channelislands.coop Goose Green Marsh, Beaumont, St Peter. Open Monday to Saturday 9am – 5.30pm.

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DIVIDEND

A Feast of Fitness In order to achieve the best results from any fitness regime you will always benefit from having better nutritional habits. Depending on what your training goals are this will impact on your decision to what you add or lose from your diet.

High Protein

High Carbohydrate

A high protein meal plan is aimed towards people who are doing a strength or hypertrophy (muscle building) fitness regime.

A high carb meal plan is aimed towards people looking to better supply their body with the best fuel to perform a cardio endurance programme, such as long distance running or cycling.

Diets high in protein work for fuelling muscle growth because protein is the main building block of muscle tissue. In order to repair damage from use and grow larger, your muscles need plenty of protein.

We have plenty of options in store for those people looking to progress towards these types of goals including: Dumbbells, kettle bells, 6ft barbells, 5ft barbells, tricep bars, EZ bars, resistance bands as well as relevant benches to accompany them.

Diets high in carbohydrates provide the body with the best source of energy because carbs are most easily converted in to glycogen (the source of fuel our bodies need to perform).

People looking to start a training regime with similar goals to this should take a look at our range of: treadmills, cross trainers, exercise bikes, spinning bikes, rowing machines and bicycles.

Breakfast

Lunch

Breakfast

Lunch

4 egg omelette with goats cheese and turkey bacon

Grilled chicken with a feta cheese salad

Bowl of oatmeal porridge with 1 tbs honey, 2 slices of granary bread with peanut butter

Chicken breast marinated in olive oil, cayenne pepper, lime juice and black pepper, grilled with brown rice and green beans

Dinner

Dessert

Grilled salmon with baked sweet potato and asparagus

1 handful of mixed nuts sprinkled on low fat Greek yoghurt

Dinner

Dessert

Spaghetti Bolognese (preferably whole wheat pasta) with lean mince and marinara sauce

Fresh fruit salad with low fat Greek yoghurt

These are just basic food plans to be used as a guide.

Feel free to personalise this basic menu but keep in mind when doing so you replace your form of protein with another one and keep the same rule for carbs.

When preparing your meals, fresh is best. Try steaming your vegetables to retain as much of their goodness.

Try an omelette with goats cheese and turkey bacon for breakfast or a filling Spaghetti Bolognese for dinner.

Spice up your life!

The renowned Chef, Tony Singh, who rose to fame with appearances on television’s Ready Steady Cook and Great British Menu, has designed The Spice House menu and will be overseeing operations. Mr. Singh’s innovative menu brings the best of island produce to authentic Indian dining.

Leith born Mr Singh has established himself as a leading force on the Scottish restaurant scene and has run 3 of his own restaurants, Oloroso, Tony’s Table and Roti with great critical acclaim. over Gourmande 25 years, Tony has pushed the boundaries of LaForBelle Delicatessen culinary innovation, combining his Sikh upbringing with his Half Page-Horizontal love of Scottish produce. His distinctive style soon developed 122.5mm 178mm and made xhim hot property in restaurant circles and helped him secure membership of the country’s leading bodies including the Academy of Culinary Arts, the Craft Guild of Chefs, the Scottish Chefs Association and the Master Chefs of Great Britain.

WE EN P ay E R A O – Saturd

Tuesdayto 5.30pm, 9am am to 4pm 0 Sunday 1 D ON S CLO E DAY MON

We specialise in artisan cheese Pop in for & charcuterie seasonal local and stock a wide produce, daily range of fresh bread, delicious antipasti tasting plates & and olives recipe inspiration

Our basement is home to specialist food from across Europe, store cupboard staples and a wine cellar, along with hampers and foodie gifts.

Join us on Facebook & Twitter to keep up with news and events from the deli Call 01534 888252 Email info@labellegourmande.com

For further information www.labellegourmande.com St Aubin

The Spice House La Neuve Route, St Aubin Tel: 01534 746600 Email: spice@theboathousegroup.com The Spice House Bar & Restaurant is the newest addition to the Boat House Group of restaurants offering superb and authentic Indian cuisine in what can only be described as “an exotic Indian eatery”.

The renowned chef, Tony Singh, star on more than one occasion of BBC’s “Great British Menu” and “Ready, Steady, Cook” has designed the menu with an emphasis on locally produced and sourced produce, slow cooked and delicately spiced.

The newly refurbished Spice House incorporates authentic original doors from India, columns, stunning lighting and hand-painted tables.

The menu offers up Jersey Crab Samosa with a coconut chutney, Dah’i-Ke-Kebab a homemade Jersey milk yoghurt fritter with roast cumin, mango and chilli and of course, a Chicken Tikka Massala, the like of which is unique served in a rich Jersey butter sauce and finished with the finest Punjabi fenugreek leaves.

And then there is the wine! Specially selected Sula Wine from vineyards planted in old tea plantations and imported from India complete the experience.

The Spice House Starters Spice House Salad, Bhel Puri, Jersey Crab Samosa, The Dah’i-Ke-Kebab, Jersey Scallops Main Course inated for 24 hours and Beef Vindaloo - Jersey beef shin mar ately spiced, melt in your slow braised for 12 hours. This delic all the right reasons. mouth, dish will blow you away for or Chicken Tikka Masala, Murgh Mukanhi - Also known as the authentic way. The but at The Spice House, it is done in the charcoal tandoor, chicken is marinated, slow cooked finished with the finest and served in our rich butter sauce Punjabi Fenugreek leaves.

Dessert Ice Cream Garaja Spring Roll with Cinnamon d in Spring Roll Pastry Caramelised Carrot Pudding wrappe with Apple & Cinnamon Ice Cream or ding Cream with Jersey Spice House Pudding, Silky Rice Pud Black Butter. se ask your server.

Vegetarian options are available, plea from £16.00 Starter from £8.00, Main Course

THE SPICE HOUSE THE BEST OF AUTHENTIC INDIAN DINING www.theboathousegroup.com

La Neuve Route, St Aubin Tel: 746600 John, Trinity, commented...

Tiffin is the underlying concept here... Indian style tapas, 3 dishes for £12 plus extra for sides. Each dish was surprisingly well differentiated and provided a substantial meal. The restaurant group has a reputation for consistency & value for money and The Spice House is a promising addition.

PART OF THE BOAT HOUSE GROUP

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Laid back scenic venues where you can BYO For a relaxed inexpensive meal out why not arrange to meet family and friends and try one of these scenic eateries where you can enjoy the fabulous views, watch the sun go down and perhaps even enjoy a pre-dinner evening swim or paddle (tide permitting).

eat Thai Dicq Shack Open 7 nights a week Tel: 730273 Very popular with the locals, situated on the beach at The Dicq Slip, Havre des Pas, St Saviour serving authentic Thai food. Informal dining on picnic benches both inside and out.

The Breakwater Café at St Catherine’s Thai food served on Fridays, last orders at 8.00pm Tel: 851141 With beautiful views of the breakwater and St Catherine’s Bay, the perfect place to sit back, relax and watch the world go by. Plenty of seating available both inside and out and you can BYO wine or beers to enjoy with your Thai food.

Faulkner Fisheries, the old German Bunker, L’Etacq, St Ouen’s Bay Opening hours are all year round Monday 8.00am - 1.00pm, Tuesday - Saturday 8.00am 5.00pm and Sundays in the summer. Tel: 485300 Only open during the day and a local secret serving fresh seafood simply cooked on the barbecue, you can enjoy the views and your food on a picnic bench on the beach. Prawns, moules, lobster, crab, scallops, choose what you would like and they will cook it for you whilst you enjoy a tour of the bunker where huge rooms have been converted into fish tanks.

You can also buy fish and seafood to take home.

Sudu’s Spice House, Bonne Nuit Café du Port at the Beach Café Traditional Thai food served end of Gorey Pier Opening hours Friday and Saturday 6.00pm - 9.30pm Tel: 07797 730049 Sri Lankan cuisine is known for its fragrant spices, Sudu uses fresh local ingredients mixed with his mum’s blend of curry powders to produce authentic meat, fish and vegetarian dishes.

Bring your own wine or beer to accompany your meal and enjoy the wonderful views of the harbour and Gorey Castle. Inside and outside seating area, they accept cash only.

from 3.00pm - 8.45pm 7 days a week April to September, take away available. Tel: 861656 Set against the idyllic backdrop of Bonne Nuit harbour in St John.

Using fresh local produce, the Thai chef creates tongue tingling dishes ranging from Pad Thai and Red Curries to a variety of stir-fry dishes.

Be sure to order the curries to your preference of spiciness. The restaurant is BYO so bring your own wine or beer, they provide glasses and ice. It is possible to reserve a table in the evening (Sunday to Thursday only).

Dom’s Beach Shack, Long Beach, Gorey Open every evening from May (except Monday’s) 5.00pm - 8.00pm. Tel: 07700 345544 Popular with families, serving Thai curry’s, stir fry’s and noodle dishes.

You are given a trable (part table/ tray) to take to your chosen spot on the beach or perhaps bring a blanket as well as your own wine and beers. Near the play area for the children and within staggering distance of the car park for those who are being driven home.

Off the Rails Café Thai food evenings Friday and Saturday, 18:00 - 21:00.

Tel: 07700 360165 The café can be found on the old railway walk, beside the Elephant Park in St Brelades, half-way between St Aubin’s and Corbiere.

A great place to take your bike.

Food is cooked by local Thai chefs.

You can bring your own bottle of wine and relax on the outside seating area and watch the sun go down.

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Great Gadgets Whether you’re an adventurous home cook or a mere novice, there are so many kitchen gadgets on the market to help you make mealtimes a little bit easier.

As Superwoman Shirley Conran famously quoted ‘life is too short to stuff a mushroom’ (although some of us may disagree), Delia shows us ‘how to cheat at cooking’ and Jamie encourages us to cook ‘fifteen minute meals’. Most of us lead busy lives and although we may enjoy cooking, clever gadgets can help us save time in the kitchen and more time to enjoy our food.

We asked The Co-operative Homemaker for their latest recommendations.

£193.

Magimix Le Glacier 1.1 Ice Cream Maker

Kenwood Prospero KM283 Food Processor

Just pre-freeze bowl for 12 hours in a 3-4 star freezer.

Remove, replace lid, switch on and add your choice of ingredients. From just 20 minutes later you’ve made your very own delicious ice cream.

The 900W Kenwood Prospero KM283 silver compact kitchen machine comes complete with a large stainless steel bowl. Great for beginner chefs, this kitchen machine is easy to use with its simple functions, so you’ll be brimming with confidence when you’re preparing food! This kitchen machine will blend, knead, whisk and process all ingredients to perfection, and with variable speed functions, you can prepare your food just the way you like it. For added convenience this kitchen machine comes complete with cord storage, safety interlock and a splash guard.

9

£77.9

Soda Stream Drinks Maker The SodaStream Drinksmaker turns ordinary tap water into sparkling water and soda in seconds.

These drinks are not only fun to make but better value for money. Choose from a range of models to suit your style and budget. Go on, set the bubbles free!

FROM

£59.

99

All product prices correct at time of print.

Magimix Nespresso M130 U The Nespresso U adapts to virtually any kitchen interior and coffee rituals. With its pure lines it offers ultra-convenience yet sophisticated technology featuring modular design and fully automated capsule piercing, brewing and ejection by simply and effortlessly closing its slider.

99

£116.

99

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Tefal Fresh Express MB750 Convenience, versatility and ease of use, Tefal’s new Fresh Express is the perfect way to prepare vegetables and fruit, preparing healthy food has never been this easy!

Whether preparing fruit for breakfast porridge, grating cheese for a lunchtime sandwich or slicing vegetables for an evening meal, the Tefal Fresh Express will perform effortlessly... even with chocolate, nuts and making bread crumbs.

The perfect tool to get you on the way to 5 a day – without all the effort of manual food preparation.

£44.9

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WIN A HAMPER WORTH £100

Your Channel Islands Co-operative Society are giving away a hamper worth £100 in our FREE prize draw competition.

All you have to do is answer this simple question:

Which celebrity chef’s recipes feature on the Channel Islands Co-operative web site?

Enter online at www.coop.je Or complete the form below and return to EAT competition, Co-operative House, 57 Don Street, St Helier JE2 4TR Title:............Name:......................... Surname: .................................

Share Number: .................................................................................

Email: ................................................................................................

Telephone: .......................................................................................

Answer: .............................................................................................

Terms and Conditions: By entering our FREE prize draw competition, you agree that your contact details will be added to our marketing database and we will from time to time email you with news and offers from The Channel Islands Co-operative Society Limited. You can opt-out from receiving marketing emails at any time after the first email has been received. The winner will be chosen at random from the correct entries. No correspondence will be entered into and there’s no cash alternative. The winner must be available to collect their hamper. Contents of the hamper boxes may vary slightly. Image is for illustration purposes only. Closing Date date for forentries entriesisisFriday Friday28th 7thJune, June,2013.

2013.

Eat/05/13

© 2013 Channel Islands Co-operative Society Limited, Co-operative House, 57 Don Street, St Helier, Jersey JE2 4TR - www.channelislands.coop

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The Farm House La Route du Nord, St John Tel: 01534 861697 Email: farm@theboathousegroup.com The Farm House is located in the beautiful country parish of St John. This historic venue offers traditional and classic food in a cosy environment which is perfect for a quiet meal for two, family gatherings and group functions. There is even an indoor play area for children called “The Cow Shed”.

The Farm House has undergone extensive refurbishment and now offers a welcoming and inviting restaurant and bar set in a large venue enjoying spectacular views of the North coast of Jersey. There is a large al fresco area and plenty of free parking.

The Farm House caters for private parties – birthdays, anniversaries and christenings – and individual menus can be created for any occasion.

Parts of the building date back to the 1600’s.The traditional L’Auberge du Nord public bar serves a selection of real ales and there is a log-burning fire during the winter. Meanwhile, watch out for details about BBQ’s and live music during the summer.

The Farm House Starters ary Bread Farmhouse Seafood Chowder & Gran Egg Pan Fried Black Pudding & Poached eradish Crème Fraiche Hors & on Salm Platter of Oak Smoked Main Courses é Onions, Prime Fillet Steak Au Poivre with Saut Vine Tomatoes, Sauté Garlic Potatoes m & Garlic Mussels Steamed in White Wine Crea kling & Apple Sauce Our Famous Pork Belly with crispy Crac Creamy Mash Potato Honey Baked Gammon With Cabbage & Parsley Sauce Dessert e Sauce Sticky Toffee Pudding with lots of Toffe ings of Cream Pavlova with Fresh Fruit Berries, Lash Raspberry Sauce Farmhouse Cheese Board & Biscuits £9.95, Starters from £4.95, Mains from 0 £4.5 Desserts from

THE FARM HOUSE

A COSY RETREAT BY THE NORTH COAST CLIFFS www.theboathousegroup.com

La Route du Nord, St John Tel: 861697 Mary, St Brelade, commented...

We had a very good meal at The Farm House again.

Hazel and her staff have made great improvements since taking over running of The Farm House. I have been several times recently and have always been impressed.

Great family pub that I would highly recommend.

PART OF THE BOAT HOUSE GROUP

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The Tree House La Marquanderie, St Brelade Tel: 01534 741177 Email: tree@theboathousegroup.com The Tree House is the place for authentic Italian cuisine from Jersey’s only fully wood-burning oven. There is a large conservatory which is popular with family groups out for a treat and a new state-of-the-art soft play area called “The Monkey House”, as well as a large outdoor space – perfect for children’s parties.

The heart of the Tree House is an open-plan kitchen where diners can watch in anticipation for pizza straight from the oven just like in the best pizzerias of Rome and Florence.

The Tree House also specialises in succulent traditional chicken rotisserie cooked to order.

Diners are also encouraged to visit the traditional bar “La Marquanderie” and enjoy real ale by the fire or maybe even a game of billiards or pool.

The Tree House Starters

ese and Tomato Wood Oven Garlic Bread With Che Aioli Classic Calamari Rings With Lemon Main Course rter, half or whole) Rotisserie Free Range Chicken (qua and a Selection Served with Chips or Roast Potatoes of Sauces Oven Pizzas From Our Wood Burning with Wild Rocket ed Parma - Tomato, Mozzarella, topp

Leaves & Parma Ham Asparagus, Sun Blush Giardiniera - Tomato, Mozzarella, Tomato, Oregano, Pepper & Olives Dessert Choice of Desserts available on the Selection of Ice Creams

day

£7.50, Starters from £3.95, Pastas from £7.95, from Pizzas from £7.75, Rotisserie Desserts from £5.25

THE TREE HOUSE THE SPICE HOUSE A VIBRANT AUTHENTIC ITALIAN THE BEST OF AND AUTHENTIC INDIAN DINING www.theboathousegroup.com

La La Marquanderie, Brelade Neuve Rue, StStAubin 741177 Tel: 746600 The Spice HouseMarc, Bar St & Helier, Restaurant is the newest addition commented... to the Boat House Group family, offering superb and This is the best venue in Jersey to have kids parties and authentic Indian cuisine in the exquisite and intimately because The Monkey House play area is kept slightly refurbished area.

The renowned chef, Tony Singh, separate dining from the main restaurant it doesn’t disturb has designed the menu with an ethos of locally sourced anyone else. produce, slow cooked, and delicately spiced.

PART OF THE BOAT HOUSE GROUP

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What’s Cooking at Le Lievres?

If you haven’t visited Le Lievres cookshop on Don Street, St Helier, for a while, you will be pleasantly surprised by the new spacious layout both upstairs and down.

New shop layout The shop has been ’adjusted’ to suit the more popular products it sells and allows more space for customers to browse.

Baking is back Thanks to cooks such as Mary Berry home baking is back in favour and the downstairs baking section that was previously right at the back of the store has now been given a more central and easily accessible area.

You will now find even more products on display, colourful ready rolled icing, piping sets and cake decorations to entice you to decorate with style.

Le Lievres now stock a new collection of bakeware by Delia Smith who teamed up with a small British manufacturer Alan Silverwood Ltd to produce cake tins to her specifications to be used with Delia’s cake recipes to ensure perfect results.

In store demos The specially made kitchen area at the front of the shop was installed a couple of years ago and has hosted many cooking demonstrations with well known local chefs as well as le Lievres’ staff having a go at flipping pancakes and making bacon rolls.

Home made burgers The next in-store demo will be on Saturday 15 June when Sue Le Gallais will be demonstrating barbecue recipes and in particular freshly made burgers.

We’d like you to come upstairs New to the upstairs sales floor is a large counter top and demonstration area where staff are currently promoting coffee machines, how easy they are to use and what great coffee they make by offering shoppers a free sample.

Our own gadget girl Staff member Desi explained the demo area was a joint idea by both management and staff which allows staff members to interact more with customers and offer a more personal service.

Staff and in particular Desi are encouraged to take equipment home to get to grips with how it works and what it can do, they can then pass this knowledge on in the shop.

Other gadgets they have and will be demonstrating are bread makers, food mixers and soda stream drinks makers, (you may remember those the first time around) which are back in fashion again.

Cooking for charity It seems that staff and customers have been very responsive to this new idea but in store promotions are not all about making money for the business. Le Lievres are very supportive of charities especially local ones and in return for some in-store tastings have recently collected money for The Donna Annand Melanoma Charity, Jersey Overseas Aid Trust and Cat Action Trust to name a few.

So if you find Le Lievres staff in fancy dress they will more than likely be collecting for another of their nominated charities.

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Le Lievres’ Desi demonstrating some of their products

Claim a free £5 voucher To be redeemed against any purchase over £30 name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . email . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Just fill in your name and email address and present it to the cashier when making a qualifying purchase. Voucher is valid until Saturday 31st August, 2013. Only one voucher per transaction.

£5

Gift Voucher

Jersey’s wonderful covered Victorian markets in the centre of St Helier showcase a diverse range of produce. From fruit and vegetables, to flowers to fresh meat, poultry and fish.

The Central Market is open Monday to Saturday 07:30 - 17:30 (but closes at 14:00 on Thursdays), and between the 36 market stalls cover almost every retail experience everything from antiques to flowers, fresh vegetables to jewellery.

The Beresford Fish Market is justly popular for its high-quality produce and the atmosphere generated by its hard-working fishmongers.

The Fish Market also opens Monday to Saturday 07:30 - 17:30 with early closing on Thursday.

For further information please call us on Tel: 01534 448180