Sausage Competition

Just to remind you all that the Sausage Competition is coming up in April. Date to be confirmed.This was one of our star events last year with over 16 sausages to sample not to mention the gorgeous black pudding and pork pies.

Our committee member Julie Quenault from Classic Herd in St Peter's was the worthy winner last year but once again it's up for grabs.

All local entrants. Locally made and locally eaten, down with those excellent hosts at the Royal Yacht Club, St. Aubin.

Any one can enter and we are hoping to get a Polish entrant for the first time this year. Want to know how to make them? Here's a few tips from the Guardian.
If you are interested at joining us there or want to enter your sausage then just drop an email to rod.bryans@live.com or phone me on 515141. Or maybe you are just interested in joining SlowFood. Either way we would love to hear from you.

Sea Food

For those of you who like to kept up to speed on what is happening as it happens fisherman Kevin Holden has his own website and blog http://jerseyfreshfish.com/

He's currently at sea wallowing just off Sark with a catch of scallops and he's now focussing on fish before returning this week-end.

Great blog well worth a look.

Cafe Spice

The date for the Indian Night is March 25th, 7.00 for 7.30. Cost is £15 for members and £17 for non-members. Bargain.

Sam has devised a special menu for Slow Food with locally sourced ingredients where he can. He's going to explain the cooking methods and ingredients used for each course. So that we have a greater understanding and knowledge of what it takes to produce at home what has become the nations favourite cuisine.

This event is open to members and non-members so bring a friend.... I look forward to seeing you there. Spread the word.

Indian Food Night

March heralds an authentic Indian/Bangldeshi treat at the Cafe Spice in Kensington place. Date to be advised. Probably a Tuesday or a Wednesday night.

Sam will be providing some dishes created especially for Slowfood and advising us of the ingredients and the methods of cooking. Locally sourced ingredients will be used.

This will be one of those rare opportunities to understand why Curry has become the UK's favourite national dish.

Anyone wishing to attend, even if you are not a member but are interested in joining, just email me on rod.bryans@live.com