LOCAL produce took centre stage at the opening night of The Atlantic Hotel’s Eat Jersey festival on Wednesday.
In a first-of-its-kind event for the hotel, the dining room of Ocean Restaurant was transformed, with two long tables accommodating producers, suppliers, diners and representatives of the hospitality industry.
Before the meal, guests had an opportunity to sample a range of produce from Genuine Jersey members in a “market”, which included stands from Jersey Oyster Co, Manor Farm and Blanc Pignon.
Further Genuine Jersey members were represented on the menu, for which The Atlantic Hotel team were joined by Jersey-born Samphire head chef Tommy Radiguet.
Among the Island ingredients on offer were beef, hen’s eggs, black bream, mussels and rhubarb. And it was not just on the plates that Jersey produce was showcased, with guests also being served an apple harvest mule cocktail featuring La Robeline cider and vodka from CI Liquor Company with the starter, while the dessert was accompanied by La Mare Wine Estate’s apple brandy cream liqueur.
The evening, which was sponsored by Blue Islands and Evelyn Partners, marked not just the first of five days of gastronomic experiences but also the launch of the festival’s charity auction, which raises funds for the hotel’s philanthropic partner Durrell.
Since the first Eat Jersey festival in 2015, the event has raised more than £40,000 for the conservation charity, with last year’s auction generating more than £11,500.
The festival continued last night with a five-course gastronomic dinner prepared by Michelin-star chef Adam Smith, of Woven by Adam Smith, who will be familiar to viewers of this year’s Great British Menu.
Taking to the kitchen tonight alongside The Atlantic Hotel’s head chef Will Holland is James Knappett, chef and co-founder of the two-Michelin-star Kitchen Table, while tomorrow will see Gary Jones, the former executive chef of the two-Michelin-star Le Manoir aux Quat’Saisons step up to the pass.
Bringing the event to a close on Sunday is Calum Franklin, former executive head chef of Holborn Dining Room and author of The Pie Room, who will be responsible for a three-course lunch.
