ISLAND chefs are responding to the challenge of creating recipes with a least one local ingredient as “star of the dish” in a culinary festival which runs until 24 November.
The Jersey Hospitality Association has launched its second Delicious Dine-Out Festival with a 32-page magazine being delivered to all mailboxes and a new website providing details of participants.
Co-chief executives of the Association, Ana and Marcus Calvani said that the event was intended to raise awareness of Jersey produce and join the dots between participating restaurants, hotels, cafés, pubs, caterers and producers.
“We believe it is incredibly important for us all to be aware of what grows, is farmed and is caught on our Island and the people who work tirelessly all year round to make our Island a delicious place to live. Not only do we all need to be aware, but we all need a chance to celebrate this as well.
“The hospitality industry is critical to the balance and sustainability of our Island’s economy. Not only does it attract and support other industries, but it also creates quality of life for all of us Islanders that we should not take for granted,” they said.
The magazine and website deliciousjersey.com carry details of the special menus devised for the festival, which the organisers stress is not just a matter of combining ingredients but understanding more about food production in Jersey.
The Calvani’s explained: “Delicious Jersey is not just about celebrating, it’s also about looking at the responsible journeys that create sustainable food production and healthy eating and drinking. It takes a lot more than just a talented chef to put local produce on a plate; there’s many local passionate farmers, fishers and producers, as well as suppliers involved in the chain that we want to celebrate as well.
“We want Islanders to get a better understanding of how they all work together to make our Island an incredibly special place to call home.”
Malcolm Lewis, chair of the JHA, added: “Last autumn, Dine-Out highlighted important themes such as cutting waste, improving soil health and eating more healthily while also supporting the hospitality, fishing and farming sectors.
“We want to reinforce that message about the importance of our local food supply with a focus on how Jersey’s abundant seasonal produce minimises food miles and waste.”
“Right now, we are celebrating all things delicious during the Dine-Out Festival. But in Spring next year, we will see the launch of The Delicious Jersey Food Festival and in the Autumn next year, the launch of The Delicious Jersey Seafood Festival, both exciting events that we hope will be enjoyed by both locals and foodie visitors from around the world,” he said.
