The Snail House is run by husband and wife team Chris and Kimberley Le Sueur, who are currently specialising in the breeding Helix Aspersa Muller edible snails to be sold as escargot. Their business was born out of lockdown in 2020 when the couple were looking for a new venture that would fit around Chris’s shifts as a police officer and Kimberley’s desire to go back to work whilst accommodating her already busy life as a mother.

Their snails live indoors in the colder months and outdoors in the summer, feasting on fresh local fruit and vegetables which makes their produce beautifully fresh and succulent.

Snails are incredibly tasty with almost zero fat and 19% protein, they’re also full of amino acids, selenium, Omega 3, magnesium, vitamins and minerals and they’re also very environmentally friendly thanks to their low carbon footprint. We’re also told they’re delicious served with lashings of Jersey Dairy garlic butter. A delicacy across France and other parts of the world it is hoped that the Jersey Snail will become a menu favourite both locally and in the future in the export market too.