Eat Magazine Summer 2013

eatGOOD ENOUGH TO

THE DEFINITIVE GUIDE TO ALL THINGS FOODIE IN JERSEY

WIN!

A HAMPER WORTH

£100From the Channel Islands

Co-operative Society

SUMMER 2013

YOUR CHANNEL ISLANDS CO-OPERATIVE SOCIETY

CHAMPIONS LOCAL PRODUCE

MAMMA MIA!FABULOUS FOODIE ITALIAN READER

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YOUR GUIDE TO GENUINE JERSEY SEASONAL FOOD

EDITION ONE

SUMMER 2013

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Welcome ...

SUPERMARKETS | MARKETS | FARM SHOPS | RESTAURANTS | GASTRO PUBS | CAFES

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

On the Menu

Eating out? Ask for Genuine Jersey,

your guarantee of local provenance.

...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, [email protected]

Martyn Farley, MediaMasters, [email protected]: The Idea Works, www.theideaworks.com & Media Masters Advertising: Media Masters, [email protected]: Jersey Tourism, George Farley

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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.

Sewing the seeds...

David Blake from Three Oaks Vineries Limited

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-of-the-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.”

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RECIPESYour 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.

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

www.channelislands.coop

RECIPESThe Co-operative are working in partnership with

local Michelin-starred chef Shaun Rankin to produce

a series of recipe cards. Shaun has used local produce,

available from Channel Islands Co-operative stores,

to create his dishes. Bon Appetit!

in association with

GRILLED SALMON WITH

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GRAPEFRUIT SABAYON






in association with

CO-OPERATIVE BEEF IN

OYSTER SAUCE WITH

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VEGETABLE SALAD




available from Channel Island Co-operative stores,


in association with

ROAST ELMWOOD

CHICKEN WITH GARLIC,

LOCAL ROSEMARY AND

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The Co-operative are working in partnership with





in association with

CHANNEL ISLAND

RASPBERRY

& CREAM CRANACHAN

RECIPESRECIPESThe Co-operative are working in partnership with





in association with

GRILLED SALMON WITH

LOCAL TENDERSTEM

BROCCOLI & PINK

GRAPEFRUIT SABAYON






in association with

CO-OPERATIVE NEW SEASON

LAMB, JERSEY ROYALS, AND OUR

FAMILY FAVOURITE, MY MUM’S

MINT SAUCE WITH SPRING ONIONS

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St Helier • Polish

Culture and Food Festival12th - 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 HelierJason Maindonald - Contracts and Estates Manager, Jersey Development CompanyRichard Mckenzie - Town Centre Manager

Thanks to our kind sponsors: The Embassy of Poland in LondonAirtel-Vodafone Parish of St HelierThe States of Jersey Development Company LimitedPoland 2 Jersey Eurostor FoxMarios 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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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.

Genuine JerseySeasonal foods and recipes

eatWhat’s in Season

JuneBeetroot

Beans (Broad, Flat, Mange Tout, Runner)

Broccoli

Carrots

Courgettes

Cucumber

Lettuce (Cos, Batavia, Little Gem)

Potatoes (Jersey Royals, New, Maincrop)

Spinach

Spring Greens

June Recipe

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.

What’s in Season

JulyAubergine

Beetroot

Beans (Broad, Flat, Mange Tout,

Runner)

Broccoli

Cabbage

Carrots

Courgettes

Cucumber


Onions (yellow)

Pepper

Potatoes (Jersey Royals, New, Maincrop)

Spinach

Spring Greens

Tomato (Round, Cherry, Plum)

Turnips

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.

What’s in Season

AugustApples

(cooking, Arthur Turner, Bramleys,Eating, early

Worcester)

Aubergine

Beetroot

Beans (Runner)

Broccoli

Carrots

Courgettes

Leeks


Onions (yellow, red)

Pepper

Potatoes (New, Maincrop)

Spinach

Sweetcorn

Tomato (Round, Cherry, Plum)

Squash (Butternut)

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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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.

Fish from the RockA 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.

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LIBERTY WHARF - ST. HELIER

MONDAY TO SATURDAYLUNCH 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

Seafish Caféeat

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.

Gorey

Danny’s@Homeoutside cateringDanny's now offer a full range ofoutside catering services from parties atyour home to weddings and corporateevents, no job too big or small.

Like us onFacebookfor special offers

[email protected]

We are pleased toannounce that we shall beopen Seven Days a weekAlso Our new à la Cartemenu is now ready for yourdiscerning palatesSet Lunch Menu availableseven days a week from£12.50We are openMonday to Friday

10:00am - 9:30pmSaturday 09:30am - 9.30pm Sunday 09:30am - 9.30pm

Al Fresco Dining on our Terrace (weather permitting)Open for Dinner Seven Nights a weekAlso Our New à la Carte menu is nowready for your discerning palates

Set Dinner Menu Monday toThursday and Sunday from £15.00Set Lunch Menu available Friday toSunday from £I5.00We are openMonday to Thursday 5.30pm to 9.30pm

Friday 12.00pm to 2.30pm & 5.30pm to 9.30pmSaturday 12.00pm to 2.30pm & 5.30pm to 9.30pmSunday 12.00pm till 2.30pm & 5.30pm to 9.00pm

01534840678

01534 747306

Danny’sDanny’s

St Aubin’[email protected]’s

[email protected] 07700798323Dave 07700815698Or through the restaurants

Restaurant

Danny'sAD2013-7 copy_Layout 1 30/05/2013 09:54 Page 1

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FEATURED RECIPE

Seared local scallops with beetroot and roast pumpkin risottoDirector 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.

La Grande Route de St JeanTrinity

Southfork, Rue du TrotSt Saviour

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Serves FourIngredients2lb of fresh scallops (preferably hand dived Jersey scallops)2 medium sized brown onions finely diced2 cloves of garlic pureed450g fresh beetroot, grated300g Arborio ricepomace olive oil 1.5 litres fish or veg stock125ml white winejuice of 1 lemon120g grated Parmesan cheese60g Jersey butter4 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 ParmesanRocket saladTruffle 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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Veggie FactsThe 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?

Going Veggie

eatVegetarians 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 treat yourself at Bohemia or Tassili or for a bit of spice why not try Little Thai (apparently they can cook anything on their 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.

BBK LIMITEDHalf Page-Horizontal122,5mm x 178mm

BBK Limited. Fayreways. St. Saviour's Hill. St. Saviour. Jersey JE27LG

T: 01534 769888E: [email protected]

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BATHROOMS, BEDROOMS,KITCHENS AND HOMEOFFICE FURNITURE

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75 YEARS OFCOMBINEDEXPERIENCE

INTRODUCING NEW AND EXCLUSIVE RANGES TO JERSEY

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OPEN MONDAY TO SATURDAY 9.00 - 5.00PM

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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.

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

Reef Kitchen by Metris

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John NolanI n t e r i o r s . c o m

From Cooks to Cooking to KitchensQuality Kitchens Supplied & Fitted

MetrisR

1909TM

Visit our new showroom at:4 Colomberie Parade

St. HelierTelephone 07797 713715 for further details

Or visit www.johnnolaninteriors.com

Come and see our range of xx

available NOW

Garden Scene Nursery, La Rue de Douet du Rue, St Lawrencetel 865779 www.gardenscene.je

Shrubs Trees Garden Care Products

Eat!HealthyHome Grown

We have a great range of Easy Start Vegetables - come along today!

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.

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.

LIGHTING consider different areas, down lights, tracklighting, 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.

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Tipped for the TopRising 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.

A taste for success Glenn in the kitchens at Highlands College

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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.

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.”

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The Boat House GroupThe 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: [email protected]

eatThe Boat House1 North Quay, St Aubin, Tel: 01534 744226 Email: [email protected]

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.

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.

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

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.

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.

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 HOUSEAN UNFORGETTABLE EXPERIENCE IN ST AUBIN

w w w.t h e b o at h o u s e g r o u p. c o m

1 North Quay, St AubinTel: 744226

The fi rst 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.

PA R T O F T H E B O AT H O U S E G R O U P

Sophie, St Lawrence, commented...

The Boat House

SAMPLE MENU

STARTERS

Local Picked Crab Mayonnaise

Thai Vegetable Spring Rolls and Asian Slaw

Fresh Homemade Steak Tartare

MAIN COURSE

Slaney Gold Fillet 8oz Cooked to order in our Charcoal

Josper oven and served with choice of side and sauce

1/2 Rotisserie Chicken Slow Roasted in our Rotisserie

choose from Plain, Rosemary & Garlic or Piri Piri. Served

with a choice of side and sauce.

Josper Mixed Fish Salmon, Sea Bass, Mussels and King

Prawns served with a choice of sauces.

DESSERT

Sticky Toffee Pudding with Vanilla Ice Cream

and Toffee Sauce

Boat House Pavlova with Fresh Raspberries, Passion Fruit

and Raspberry Coulis

Plate of Cheese and Biscuits with Spiced Pear Chutney

Starter from £4.95, Main Course from £10.50,

Dessert from £5.25

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!

(4 nights for the price of 3 from

£1,895 per person

Special OfferINCLUDING 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 [email protected]

EAT READERS’ OFFER

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The Beach HouseLe Mont du Ouaisne, St Brelade Tel: 01534 498605 Email: [email protected]

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.

Le Mont du Ouaisne, St BreladeTel: 498605


THE BEACH HOUSESTYLISH WITH UNRIVALLED COASTAL VIEWS


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.

Sarah, St Mary, commented...

The Beach House

SAMPLE MENU

Salmon Gravadlax - With Lemon, Orange & Dill Crème

Fraiche, Beetroot and Watercress

Chorizo & King Prawns - Olive Oil, Balsamic and Parsley

Panko Crumbed Fish Goujons - Mint Mushy Peas and

Sauce Gribiche

Grilled Fillet of Bream - Served with Piquillo Peppers,

French Beans, Sweet Garlic Mash and Smoked Paprika Aioli

Roasted Rack of Lamb - With Tapenade, Green Beans

Wrapped in Pancetta, Hazelnut Cous Cous, Garlic Dressing

Greek Mezze - Feta, Baba Ganoush, Tzatziki, Hummus,

Olives, Salad, and Warm Flat Bread

Warm Chocolate Brownie - With Chocolate Sauce and

Vanilla Ice Cream

Sticky Toffee Pudding - With Toffee Sauce and Banoffee

Cheese Board - A Selection of British and French Cheeses

Prices From: Starter £3.50, Main £10.95, Dessert £5.95

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“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!”

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

A Chinese Tradition...

LOTUSHOUSE

Chinese RestaurantEstablished in 1972

Specialising in Peking, Szechuan and Cantonese Cuisine

La Route de St Aubin, First Tower,St Helier, JE2 3LL

Ample parking available to the side of the restaurant for collection of orders

Telephone us on878328 or 737038

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.

www.lotus-house.co.uk

FREE DELIVERY on all orders

over £15

Open 7 days a week 5.30pm - 11.00pm

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.

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FREE IN STORE FITNESS ADVICE FROM OUR QUALIFIED FITNESS ADVISOR

OFFERS END 8TH JUNE 2013

Fantastic range of

EXERCISE EQUIPMENT - CROSS TRAINERS, TREADMILLS AND EXERCISE BIKES

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.

What sort of advice do you give customers? I can offer a variety of help and advice to customers from which

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.

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 de Gouveia instore fitness instructor at Total Sport.

OFFERS END 28TH JUNE 2013

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.

High Protein

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

High Carbohydrate

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.

A Feast of FitnessIn 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.

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.

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.

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.

BreakfastBowl of oatmeal

porridge with 1 tbs honey, 2 slices of

granary bread with peanut butter

DinnerSpaghetti Bolognese

(preferably whole wheat pasta) with

lean mince and marinara sauce

LunchChicken breast

marinated in olive oil, cayenne pepper, lime

juice and black pepper, grilled with brown rice

and green beans

Breakfast4 egg omelette with

goats cheese and turkey bacon

DinnerGrilled salmon with baked sweet potato

and asparagus

LunchGrilled chicken with a feta cheese salad

Dessert1 handful of mixed

nuts sprinkled on low fat Greek yoghurt

DessertFresh fruit salad

with low fat Greek yoghurt

Try an omelette with goats cheese and turkey bacon for breakfast

or a filling Spaghetti Bolognese for dinner.

La Belle Gourmande DelicatessenHalf Page-Horizontal122.5mm x 178mm

(JERSEY)

We specialisein artisan cheese

& charcuterieand stock a wide

range ofdelicious antipasti

and olives

Pop in forseasonal localproduce, dailyfresh bread,

tasting plates &recipe inspiration

Join us on Facebook & Twitter to keep upwith news and events from the deliCall 01534 888252

Email [email protected]

Our basement is home tospecialist food from across

Europe, store cupboardstaples and a wine cellar,along with hampers and

foodie gifts.

WE ARE OPEN

Tuesday – Saturday

9am to 5.30pm,

Sunday 10am to 4pm

CLOSED ON

MONDAY

For further information www.labellegourmande.com St Aubin

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.

For over 25 years, Tony has pushed the boundaries of culinary innovation, combining his Sikh upbringing with his love of Scottish produce. His distinctive style soon developed and made him 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.

La Neuve Route, St AubinTel: 746600


THE SPICE HOUSETHE BEST OF AUTHENTIC INDIAN DINING


Tiffi n 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.

John, Trinity, commented...

The Spice HouseLa Neuve Route, St Aubin Tel: 01534 746600 Email: [email protected]

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

StartersBhel Puri, Jersey Crab Samosa, The Spice House Salad,

Dah’i-Ke-Kebab, Jersey Scallops

Main Course

Beef Vindaloo - Jersey beef shin marinated for 24 hours and

slow braised for 12 hours. This delicately spiced, melt in your

mouth, dish will blow you away for all the right reasons.

orMurgh Mukanhi - Also known as Chicken Tikka Masala,

but at The Spice House, it is done the authentic way. The

chicken is marinated, slow cooked in the charcoal tandoor,

and served in our rich butter sauce finished with the finest

Punjabi Fenugreek leaves.

DessertGaraja Spring Roll with Cinnamon Ice Cream

Caramelised Carrot Pudding wrapped in Spring Roll Pastry

with Apple & Cinnamon Ice Cream

orSpice House Pudding, Silky Rice Pudding Cream with Jersey

Black Butter.

Vegetarian options are available, please ask your server.

Starter from £8.00, Main Course from £16.00

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Laid back scenic venues where you can BYOFor 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).

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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.

Sudu’s Spice House, Café du Port at the end of Gorey PierOpening 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.

Faulkner Fisheries, the old German Bunker, L’Etacq, St Ouen’s BayOpening 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.

Bonne Nuit Beach CaféTraditional Thai food served 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, GoreyOpen 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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Magimix Le Glacier 1.1 Ice Cream Maker

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.

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.

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!

Kenwood Prospero KM283 Food Processor

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.

Great GadgetsWhether 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.

£77.99

FROM£59.99

£193.99

£116.99

All product prices correct at time of print.

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WIN A HAMPER WORTH £100

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

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.jeOr 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 for entries is Friday 7th June, 2013.

Eat/05/13

Closing Date for entries is Friday 28th June, 2013.

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!

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£44.99

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The Farm HouseLa Route du Nord, St John Tel: 01534 861697 Email: [email protected]

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

Farmhouse Seafood Chowder & Granary Bread

Pan Fried Black Pudding & Poached Egg

Platter of Oak Smoked Salmon & Horseradish Crème Fraiche

Main Courses

Prime Fillet Steak Au Poivre with Sauté Onions,

Vine Tomatoes, Sauté Garlic Potatoes

Mussels Steamed in White Wine Cream & Garlic

Our Famous Pork Belly with crispy Crackling & Apple Sauce

Honey Baked Gammon With Cabbage Creamy Mash Potato

& Parsley Sauce

Dessert

Sticky Toffee Pudding with lots of Toffee Sauce

Pavlova with Fresh Fruit Berries, Lashings of Cream

Raspberry Sauce

Farmhouse Cheese Board & Biscuits

Starters from £4.95, Mains from £9.95,

Desserts from £4.50

La Route du Nord, St JohnTel: 861697

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.

THE FARM HOUSEA COSY RETREAT BY THE NORTH COAST CLIFFS



Mary, St Brelade, commented...

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La Neuve Rue, St AubinTel: 746600

The Spice House Bar & Restaurant is the newest addition to the Boat House Group family, offering superb and authentic Indian cuisine in the exquisite and intimately

refurbished dining area. The renowned chef, Tony Singh, has designed the menu with an ethos of locally sourced

produce, slow cooked, and delicately spiced.


THE SPICE HOUSETHE BEST OF AUTHENTIC INDIAN DINING


The Tree HouseLa Marquanderie, St Brelade Tel: 01534 741177 Email: [email protected]

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

Wood Oven Garlic Bread With Cheese and Tomato

Classic Calamari Rings With Lemon Aioli

Main Course

Rotisserie Free Range Chicken (quarter, half or whole)

Served with Chips or Roast Potatoes and a Selection

of Sauces

Pizzas From Our Wood Burning Oven

Parma - Tomato, Mozzarella, topped with Wild Rocket

Leaves & Parma Ham

Giardiniera - Tomato, Mozzarella, Asparagus, Sun Blush

Tomato, Oregano, Pepper & Olives

Dessert

Choice of Desserts available on the day

Selection of Ice Creams

Starters from £3.95, Pastas from £7.50,

Pizzas from £7.75, Rotisserie from £7.95,

Desserts from £5.25

La Marquanderie, St BreladeTel: 741177

This is the best venue in Jersey to have kids parties and because The Monkey House play area is kept slightly separate from the main restaurant it doesn’t disturb

anyone else.


THE TREE HOUSEA VIBRANT AND AUTHENTIC ITALIAN


Marc, St Helier, commented...

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

Baking is backThanks 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 demosThe 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 burgersThe 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 upstairsNew 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 girlStaff 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 charityIt 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.

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.

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Le Lievres’ Desi demonstrating some of their products

Gift Voucher£5

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

email . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Just fi ll 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.

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.

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.

For further information please call us on Tel: 01534 448180

21343 - central market AW.indd 1 30/05/2013 12:26

Documents

Eat Magazine Summer 2013