Jersey Royals - Bartletts

Slow Food visited Bartletts on Saturday and were amazed at the level of investment and support they have given the local community in providing this sterling operation.

£14 million for a seasonal product subject to all manner of prevailing problems, as the current drought has exemplified, is a serious commitment to Island produce.

Every element of the process has been thoroughly tried and tested. Apart from sorting and packing for all the major UK retailers its main role is to cleanse the spuds and keep them cool to retain that classic flavour we all love and expect from a Jersey Royal.

The water used is rain or bore hole derived. It's also recycled with any solid matter being distributed back to the field.

Even the seasoned members of our party found it difficult to raise any points of criticism. So much time and effort has been spent on consultation and making sure that everyone, producers in particular, was involved that the result is pretty much the best you could expect.

Tasting the product cinched the idea that reducing the time from getting the product from field to plate has proved a success. Bowls of steaming spuds were eagerly devoured and the whole event was declared a tasty success.

Slow Fish Goes Live

There is a new site associated with Slow Food appropriately called Slow Fish.as you will see it carries all the same ethos and reasoning but with a marine theme.

What you may not know is Slow Food Jersey is heavily involved in this years Jersey Fish Festival.

It's a one day event on the 17th of July highlighting the exploits of our local fleet, engaging and educating the public about our local catch and having fun.

There will be food tasting, live bands and a Viviers touch tank. (Pictured above is a Chancre Crab scuttling about in the Viviers.) A sculling race, an RNLI display, a fly over, a fishing boat race and to cap it all off a fireworks display.

Put it in your diary and come along.

The Great Sausage Event.

As usual we had a great night. 18 different sausages and a complete new Pie section.

Everyone was completely sausaged out by the end. The trouble is with so many entries you occasionally had to double back to check if you had given a correct score. So 18 tastes became considerably more. Add to that the pies and a sweet course of delicious cakes cooked by Emma's mum and we were suitably stuffed.

But the outright winner in 1st and 2nd place was Julia Quenault who has now won three years on the trot the coveted trophy and the honour of being accredited the Best Banger maker on the Island.

If anyone is in doubt get your self up to the Classic Herd Farm shop at St Peters and taste for yourself.

It's great to know there is so much choice and John Hackett does provide a classic opponent.

The best pie was a Steak and Ale pie and as soon as I know who created it I will post it on the blog.

Next up Jersey Royals....