Top chefs back conservation with choice of ingredients

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A CAMPAIGN to encourage the use of environmentally friendly ingredients has been launched in Jersey with the backing of some of the Island’s top chefs and restaurants.

Atlantic Hotel head chef Will Holland with culinary arts students from Highlands College

Ten Jersey businesses have joined the Climavore Network – a scheme which aims to raise awareness about how dietary changes can help with conservation efforts and protection of the environment.

The scheme is the brainchild of London-based artistic duo Cooking Sections – Daniel Fernández Pascual and Alon Schwabe – who recently visited the Island to work with the Morning Boat project. The initiative aims to generate a conversation on critical issues and real life practices that are central to the Island’s economy, social fabric and way of life. The project has recently been exploring agriculture and fishing practices.

During the visit, Cooking Sections worked with local marine biologists, conservationists, government officials, culinary students, aquaculture farmers and chefs to explore creating a diet which helps protect Jersey’s environment.

Climavore Jersey focuses on seaweeds, kelp and bivalve molluscs, such as mussels, oysters and clams, as crucial agents in the purification of seawater.

The team advised that local favourites such as oysters and mussels, as well as seaweed, help clean the Island’s waters, which are prone to being polluted by nitrates from farming.

Last month Will Holland, the Atlantic’s head chef, teamed up with Steve Smith, who runs the kitchen at Bohemia, to work with culinary arts students at Highlands College to put on a Climavore-inspired dining event, where guests enjoyed a three-course meal and cocktails.

Over the summer, the Atlantic is now offering diners complimentary Climavore amuse-bouches before their meals.

Kaspar Wimberley, the co-curator and co-ordinator of the Morning Boat, said that Climavore is an ‘exciting example’ of how conservation can be a part of Islanders’ daily lives and Jersey’s economy.


‘Jersey, with its long history of oyster and seaweed farming, marine management in the face of climate change and nitrate run-off from land-based agricultural practices, provides the perfect backdrop [for the project],’ he said.

Patrick Burke, the owner and managing director of the Atlantic, said that his team are ‘proud’ to be working with Climavore.

‘At the Atlantic Hotel we are incredibly fortunate to be situated in a conservation area of international significance within the newly-designated Jersey National Park, with our grounds benefitting from extraordinary views over the length and breadth of St Ouen’s Bay,’ he said.

‘This means that we have a first-hand appreciation of the conservation challenges we all face and are committed to doing our bit to protect the outstanding natural beauty of Jersey’s waters.’

Other Jersey businesses in the Climavore project are the Jersey Crab Shack, Project 52, Wild Health Jersey, Kismet Cabana, Le Braye café, Number 10, The Herb Garden café, Pain Vrai, the Good Stone and R Fresh.

Ian Heath

By Ian Heath


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