Twenty UK chefs will be visiting the Island on Monday 31st March to learn about the importance of sourcing local food.
The chefs, who either work in hotels and restaurants in the south east or are trainees, are attending a “local produce master class” organised by Chichester College and Tourism South East in conjunction with Genuine Jersey and Jersey Tourism.
Their packed one day itinerary includes a visit to Royal Bay Oysters, a tour of both the herb gardens and tomato vines at Fauvic Nurseries and the vineyards at La Mare Wine Estates, a fish and seafood demonstration at Samares Manor and a talk about cheese-making at Classic Herd.
Ken Syvret, Chairman of Genuine Jersey, said: “We are delighted that the quality of Jersey produce is being recognised not only by chefs locally but also nationally. Genuine Jersey has worked hard to raise the profile of local food for the past five years and it is wonderful to see Jersey growers getting recognition for their excellent produce.”
Helen Ward, who has organised the visit and is Head of Commercial Services at Chichester College, said: “Our Fresh Skills for Chefs project focuses on the importance of using fresh produce and Jersey is a place that immediately springs to mind when you think about fresh local ingredients. This is an excellent opportunity for our chefs to see what the Island has to offer.”
The visiting chefs will also be taken on a tour of both the central and fish markets.
The chefs, who either work in hotels and restaurants in the south east or are trainees, are attending a “local produce master class” organised by Chichester College and Tourism South East in conjunction with Genuine Jersey and Jersey Tourism.
Their packed one day itinerary includes a visit to Royal Bay Oysters, a tour of both the herb gardens and tomato vines at Fauvic Nurseries and the vineyards at La Mare Wine Estates, a fish and seafood demonstration at Samares Manor and a talk about cheese-making at Classic Herd.
Ken Syvret, Chairman of Genuine Jersey, said: “We are delighted that the quality of Jersey produce is being recognised not only by chefs locally but also nationally. Genuine Jersey has worked hard to raise the profile of local food for the past five years and it is wonderful to see Jersey growers getting recognition for their excellent produce.”
Helen Ward, who has organised the visit and is Head of Commercial Services at Chichester College, said: “Our Fresh Skills for Chefs project focuses on the importance of using fresh produce and Jersey is a place that immediately springs to mind when you think about fresh local ingredients. This is an excellent opportunity for our chefs to see what the Island has to offer.”
The visiting chefs will also be taken on a tour of both the central and fish markets.
