Genuine Jersey celebrated its tenth anniversary earlier this year by welcoming the 100th member to its ranks.
This distinction fell to Tony Sargeant of the Jersey Kitchen who uses local meat to make cured sausages called Saucison de Jèrrias. As the association approaches the half-way point of 2011, membership continues to grow with applications coming in every week.
The Genuine Jersey Mark has become a much sought-after label for Island producers. As a guide for those interested in joining to qualify to use the mark, products must come from the land and sea and be made by Islanders.
As we welcomed new members it was with regret that we said goodbye at the AGM in April to Ken Syvret who stepped down after five years as chairman. Ken presided over a significant period that saw membership rise from 30 to 100 and the association transformed into the professional and flourishing organisation it is today.
We thank Ken for his dedication and wish him well in the future.
This distinction fell to Tony Sargeant of the Jersey Kitchen who uses local meat to make cured sausages called Saucison de Jèrrias. As the association approaches the half-way point of 2011, membership continues to grow with applications coming in every week.
The Genuine Jersey Mark has become a much sought-after label for Island producers. As a guide for those interested in joining to qualify to use the mark, products must come from the land and sea and be made by Islanders.
As we welcomed new members it was with regret that we said goodbye at the AGM in April to Ken Syvret who stepped down after five years as chairman. Ken presided over a significant period that saw membership rise from 30 to 100 and the association transformed into the professional and flourishing organisation it is today.
We thank Ken for his dedication and wish him well in the future.
