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....

Sausage Night....

Dear Slow Food Member, Non Members and Interested Parties,
The Great Sausage Competition - put your own entry in this year and compete against the best sausages in Jersey.
Thank you all for your great responses to my last email. As a result our event at Cafe Spice on Thursday 25th March was a great success. Thank you to everyone who attended to make this such a successful evening.
April Event: Thursday 29th April we have our sausage competition. Now with a new class for pastries: sausage rolls, pasties and pork pies alike.
Details: Open to members and non members - Location: Royal CI Yacht Club, Le Mont du Boulevard, St Brelade - Time: 7:00 for 7:30 Cost: £15 members £17 non members (this includes all the tastings for the competition, a main meal and coffee not to mention a great atmosphere). There will be a no charge for kids for the competition so please feel free to bring them along (kiddies menu will be available) - To book please send request and money to Rosie at Cheriton, Manor Park Rd, La Pouquelaye, St Helier, JE2 3GJ. Email: r.boleat@localdial.co
Please reply to Rosie by the 26 of April so we know numbers.
We are still looking for entries for the competition this year so whether you are a chef or just handy in the kitchen and fancy your chances please give me a call on 07797 725 325 for further information as we would love to have your entries
Thank you all again and hope to see you at one of our future events.
Many thanks
Emma
Miss E Hefford - Chairman Slow Food Jersey

Sausage Tasting

Just to remind everyone about the Sausage tasting event. It's on the 29th of this month down at St Aubins RCI Yacht Club. Just across from the Old Court House. Parking is always a problem so best to park further up and amble down.

Anyone can come along. Members can bring guests.

This was a highly attended event last year so come early. It starts at 7.00pm. Get a drink, take in the terrific view and wait for the contest to begin. There were 16 varietie's last year and this year there could be even more.

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

BBC Food Programme - Gastronomy

Sheila Dillon (Food Programme) visits Slow Food's University of Gastronomy and discusses the Legacy left by Brillat-Savarin.