Slow Food Jersey

What does the world eat?

2011-09-20T21:09:00.000+01:00

Here's a fascinating photo essay by time magazine...http://www.time.com/time/photogallery/0,29307,1626519_1373675,00.html

Slow Food UK

2011-09-15T05:42:00.001+01:00

Slow Food UK has an AGM this autumn members may already know about this. But for those that don't please follow this link. It talks about what we do as an organisation and has some fine writing on the different aspects that Slow Food covers.

http://www.slowfood.org.uk/what-we-do

We are limited to what we can do locally but fully support the ideals of an organisation that focuses on localy produced food, grown or harvested in an ethical manner and paid a fair price for.

Kinfolk

2011-08-25T17:16:00.002+01:00

I think we have informed you that August is a break for all of us but we are coming back in September with more ideas and visits.

In the interim I came across a magazine called Kinfolk it has a companion website that in many respects espouses the ideas behind Slowfood. It encourages small gatherings between artistic souls around a table of shared food.

Shared food is a crucial part of what we should be doing in a civilised society. Not just sharing but interacting, discussing and enjoy the fruits of our labours. Then there is the food. The last pot luck night we had was a great example of what happens when like minded people gather together and eat together.

Enjoy the site http://www.kinfolkmag.com/magazine/

Hope to see you soon.

Rod.

Vienna Bakery Artisan Bread

2011-07-25T14:17:00.003+01:00

I recently bumped into David Dodge outside his Vienna Bakery stall in the market. He described to me a new method of proving he is adopting for one of his loaves the newly named "Pave du Connetable." So named as the loaves mirror the shape of the cobbles in French Lane.

They are beautiful loaves with a fine crumb and a great depth of flavour. All of this is David's adoption of a slowproving technique, 48 hours, at a low temperature.

Trawling through the web to find any articles supporting the notion I came upon this from the New York Times describing a new technique we can all practice. It includes the idea of not kneading which has been supported by Dan Lepard for some time. His blog is a fantastic source for bakers.

Further info is supplied in the Freshloaf blog.

Below is the making of a fine rare beef and coleslaw sandwich with produce bought from Jersey Market.

If you can't be bothered cooking just try Davids loaves at the Vienna Bakery in the market. You won't be disappointed.

Some New Food Blogs

2011-07-20T19:18:00.004+01:00

There has been a recent surge in food blogs here are a couple that have caught my eye.

http://www.101cookbooks.com// By Heidi Swanson. A lovely feel to this site. Informative and well illustrated.

http://aapplemint.com// Here's one beautifully laid out and easy to navigate.

http://smittenkitchen.com/ Great recipes with excellent step by step photography.

http://whatkatieate.blogspot.com/ This one is a favourite of mine with a Scandinavian feel to its layout.

http://www.lottieanddoof.com/ Apart from the title, which I love, this has a good home made feel to it.

http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/ The little lemon curd doughnuts described here look delicious. Once I get back to my fighting weight...

http://www.davidlebovitz.com/about/ An American living and cooking in paris. Great baking recipes.

Sadie Rennard cooks at Hamptonne during the Cider Festival

Check them out...mmmmmm...

Fungi Delecti Visit

2011-06-23T21:04:00.000+01:00

It was a cold night and the weather previously had not been kind so the crops weren't at their best. That said Jamie gave us a solid introduction to what Fungi Delecti has to offer.

Jamie explained the Shitake growing process. Logs had been plugged with spore and the conditions down on the farm were ideal for the growing process. To protect the mushrooms from wind chill over 2,000 trees had been planted. That shows the care and vision exercised on the farm.

All of this grew out his dad's hobby. Challenged to grow mushrooms by a professor Mick accepted the challenge and now we can delight in some of the best produce on the Island.

The poly tunnels housed rocket and several crops that were picked early in the morning or late evening when the crops are freshest illuminated with pickers wearing torches.

Rocket

Chives

Beautifully fresh chives and other produce resting in the huge cold store. You can just see the quality. You can feel the passion and pride exhibited by the excellent produce.

Truffle heaven. The value of this small quantity is amazing.

Truffles

Fungi Delecti also now operate as wholesalers supplying local chefs with high quality produce.

The cold store was heavily scented with spices carefully sourced from around the world.

The farm also supplies free range ducks, geese and poultry.

The snail marks the spot.

Cyrus gives us Spice World.

2011-06-22T20:09:00.002+01:00

A great night with Cyrus and his wife Parvin educating our minds and engaging our senses with Indian food. Cyrus showed how to portion and de-bone a chicken, cook perfect rice and provide twelve delicious dishes. All with locally sourced seasonal ingredients. Rich heady pork and beef dishes quickly cooked but heady with flavour.

Simple Kerala stews suffused with tumeric and garnished with fresh coriander. Apparently the only herb to travel from the west to the east.

Cyrus is deeply knowledgeable about all of his ingredients taking us across continents and providing intimate tips and historic details about all of his recipes.
He was clearly in command of the kitchen gently tucking the sharp blades of his knives under the chopping board. His attention to detail whilst making us understand each step showed an experienced hand.

We were swept away by the breadth and style of his cooking and how everything was given due consideration to the strength of flavours, the level of heat, aromatics that reduce the inevitable flatulence, medicinal properties of spices and ultimately the richness of his dishes.

Juggling hot pans to temper spices whilst maintaining just the right temperature to avoid scorching was all over seen by Parvin's eagle eye. Timing was crucial.

We were engaged, entertained and duly sated by a wonderful progression of various plates of food. For me easily the best treat was the rice. I can't remember being so delighted with what seems the simplest of dishes but cooked to perfection.

As it ended I watched Cyrus carefully place his knives and spices back in his case. A professional through and through.

I feel an Indian pot luck night coming on...

Chamber of Commerce Lunch

2011-06-09T10:39:00.000+01:00

Below is information relating to Chambers next lunch. This is a real opportunity to hear from a Festival Director about the core values espoused by SlowFood.

Can truly sustainable and ethical businesses cut the mustard when it comes to profit and growth?
A reminder that we will welcome Philip Lowery, Director of the Real Food Festival, as guest speaker for the 22nd June Luncheon.
Sustainable and ethical; how do these values fit with commercial profit? In the world of SME’s does real authenticity pay off versus the (sometimes) cynical “brand authenticity” values of large corporations?

As the founder of the Real Food Festival, Philip Lowery is on a mission to re-connect us back to where our food comes from. A passionate supporter of small and artisan over big and industrial, he nevertheless believes that good real food can be produced sustainably and economically and that the future of food should not be left in the hands of intensive farming systems and a handful of global industrial giants.

The Real Food Festival and Markets address food related issues head-on, by suggesting an alternative to the current, industrialised systems of agriculture, food manufacture and distribution which has evolved to be a generator of profits rather than a system to feed people. Real Food promotes a different approach that aims to feed people good, seasonal, nutritionally dense food and drink that has been produced in a sustainable and ethical way. It is their aim to communicate the major issues of food security namely; climate change, population growth, water scarcity and peak oil and ensure that they remain on the agenda at the highest governmental levels. Real Food organise their annual Festival in Earls Court every May, have issued a book featuring the chefs who support Real Food and now hold weekly markets with over 40 traders and street food traders at London's South bank Centre. For more information please go to www.realfoodfestival.co.uk
The venue for this luncheon is the Pomme d’Or Hotel and guests should arrive no later than 12.30pm with lunch served at 12.45pm. Philip is scheduled to speak at 1.30pm followed by a question and answer session. We will seek to close the event by 2.15pm.

The price is £25 per person, which includes a one-course lunch menu and coffee with mints. Wine is also included and is kindly sponsored by Dunells.

For reservations contact Linda details below.
Linda McGuirk, Office Manager, Chamber of Commerce

Direct Telephone: 01534 721426 Website: http://www.jerseychamber.com/

Fax: 01534 734942

Jersey Food Festival

2011-05-16T13:14:00.000+01:00

Here's todays events. There are loads to do, see and taste. Hope to see you there.
http://jersey.com/english/eatingout/jerseyfoodfestival/pages/monday.aspx

Food Festival and more...

2011-04-28T07:48:00.003+01:00

Dear Slow Fooders

This is an update on the planned events for May and June.

As many of you may be aware Donna Le Marrec and John Garton have organized the Jersey Food Festival from 14 to 22 May. This looks like a fantastic week with many events that embrace so much of what we believe in.

Lots of trips to visit various sites and some delicious food to be sampled. Taste the passion.

Please visit the website for full details:

www.jersey.com/foodfestival

In June we have 2 events planned:

A visit to Fungi Delecti for a tour by Jamie Racjan (visit www.fungidelecti.com ).

Fungi Delecti has become known as the best wholesaler of quality produce on the island. They supply all the top restaurants and hotels, sourcing produce from all over the world. They also grow Shii-Take mushrooms and many fresh salads and herbs, as well as producing the tastiest eggs on the island.

To avoid having too many people to enjoy this visit Jamie is happy for us to split into 2 visits – Thursday 9^th and Thursday 16^th June at 6.30pm.

If you would like to come then please let us know which date you would prefer and then we can try to ensure even numbers over the 2 evenings. Fungi Delecti is at Les Platons in Trinity. By visiting in mid-June the fresh produce should be at its peak.

There is no charge for this event but please inform us if you are coming.

An evening with Cyrus Todiwala - Indian Chef extraordinaire

Monday 20^th June – Highlands College – 7.30pm to 9.30pm

This is planned as the highlight/show piece of our Slow Food year. Cyrus is a renowned Indian chef and he is coming specially to Jersey for this Slow Food event. Cyrus is passionate about local food and so he will be sourcing local produce for his demonstration, and will be taking us on a tour of Indian spices. (This is purely a demonstration and so no food will be served, but there will be small tastings).

This is for Slow Food members only. There will be a charge for this event to contribute to costs – more details to follow (we haven’t done our sums yet!). Numbers will be limited.

We would be grateful if you could email us to let us know if you are interested in either of these events as soon as you can.

Please do try to attend some of the Food Festival events.

See you all soon.

The Slow Food Committee

"Best before Dates"

2011-04-18T16:02:00.000+01:00

A debate is brewing on the whole issue of "Best Before Dates". Mainly championed by anti-waste campaigners who suggest that this poor labelling is responsible for large amounts of wasted edible food.

The BBC offers an insight on all this.

Worth taking a look at.

Pot Luck Night - 14th April

2011-04-03T22:21:00.002+01:00

We're off again!

Unfortunately Emma, our resident chef, is under pressure so we have had to postpone the Cake making demo but we have a great alternative...a Potluck night!

Donna Le Marrec is going to talk to us about the Food Festival she has organised for May.

If you are not sure what happens at a Pot Luck event then this article gives a taste. /http://tmagazine.blogs.nytimes.com/tag/pot-luck/

Slow Food is not just about spreading the message but cooking, eating and sharing food.

Local and seasonal if possible, one dish per person is fine.

So on the 14th April - 7.00pm - 10.00pm we are meeting at Les Creux Scout Hut. (We'll provide directions nearer the date.)

Easy to find and ample parking. We'll provide some wine, soft drinks, plates and cutlery.

Cook anything you want and bring it along. It doesn't matter whether it's sweet or savoury if the Pie Night is anything to go by it'll all get eaten.

Here's the chance for those that missed out last time and want to show off their skills.

There is a kitchen so we can heat food up and wash up...

The idea is to keep the flavour of what we did last time but take the competition out of it.

Spread the word it's completely free.

If you have any questions then please call Rod Bryans on 07797721559.

New website...

2011-03-19T15:23:00.003Z

Check out this lovely site. Slow Food is keen to promote the notion of reducing the distance from field to plate this website takes a step closer in illustrating how to grow your own veg...

www.seedtoplate.co.uk provides great information on how to make it all possible. A seasonal calendar, growing tips, videos and recipes.

Worth a look.

Breaking News...

2011-03-09T20:26:00.007Z

People love Pies!

Beef and Liberation Ale Pie

And the winner is.... this beautiful Beef and Liberation Ale pie (see the initials) from Alison Vautier. This was just one of a fine pair of pies from Alison and Steve.
It not only came top but was the winner of Liberation Groups extra prize for the best pie incorporating Liberation Ale.
Her Rhubarb and Ginger Pie came a respectable joint 3rd. A winning combination and a winning couple.

2nd Prize Balderson's unctious Pork Pie!

Over 40 pie makers and pie tasters herded themselves into the St Mary's Pub. 14 pies were presented for the competition.

We wanted pies made with locally sourced ingredients, home cooked by skilled cooks and that is exactly what we got. The labours of love got the most points. Handmade pastry, hand reared pork or beef. Home grown rhubarb and a few emotional moments as family recipes were exposed to the discerning taste buds of Slow Food members.

Amazing choice and flavours...

Little left...


Ben tastes the winner...

French Apple Tart

Making notes

The points are totalled

Chairman Julia Quenault presents the
Slow Food Trophy toAlison Vautier

The Great Pie Challenge...

2011-02-26T13:44:00.000Z

Hello Everyone,

Just an update to let you know how many tasters and bakers we have confirmed for the upcoming pie event.

So far we have 37 tasters bringing 14 pies.

Only half have confirmed what type of pies they're bringing but that gives us a good indication that the vast majority will be savoury.

Ben, Rod and I will come up with scoring sheets, making them similar to the ones we used for sausage tasting but using the ideas Emma C sent earlier in the week.

We will also organise getting these printed.

Have a good weekend.

Kathryn

The Great Pie Challenge..

2011-02-20T20:02:00.001Z

OK it's not that I'm competitive...I just love pies...

Tuesday the 8th March...7.00pm at St Marys Pub an open competition for Pie aficionados...
Test Steak Pie *1

1lb Stewing Steak - Lidsters in the Central Market
Bottle of Liberation Ale
Carrots, Celery, Onion,Thyme,
Store bought Puff Pastry.
Seasoning- Salt,Black pepper and a splash of Worcestershire sauce.

I marinaded the steak over night, with shards of carrot, trimmings of celery, onion and a sprig of thyme.

I sieved out the marinade discarding the veg. Sauteed the diced onion, followed by carrot and celery. Floured meat was then browned and the veg added back along with the marinade and beef stock. Then into the oven on a low heat for 4 hours.

After blind cooking a pastry bottom I filled with stew and added the lid. 30 mins later ...voila.

Verdict ...lovely but not a prize winner. Back to the cookbooks...see you there!

Highlands in 2011

2011-01-09T13:57:00.001Z

Highlands was such a success for our AGM meal, the food was fantastic, we wanted to promote it again to give people the opportunity to book in advance.

In particular as we are such a romantic bunch you might want to consider Valentines night for something a little different...its not on the actual night but it maybe the something special you were looking for...

Anyone wishing to make a booking please call Joan on 608563 (between 9.00am and 1.00pm)

Tuesday 18th January – Healthy Eating Lunch
Wednesday 19th January – Big Breakfast

Monday and Tuesday 24th/25th January – Burns Night – this is run by our Culinary Skills students who attend an evening course

Thursday 27th January    – An evening working with Chefs from Bohemia Restaurant
Wednesday 9th February – Afternoon tea
Tuesday 15th February    – Valentines Lunch
Thursday 17th February – Valentines Dinner

WEEK COMMENCING 21ST FEBRUARY – HALF TERM

Thursday 3rd March   – Restaurant closed for private function

Thursday 10th March – Italian night
Thursday 17th March – St Patricks Night Dinner

Thursday 24th March – Restaurant closed for private function

Thursday 31st March – An evening working with Chefs from Atlantic Hotel

WEEKS COMMENCING 11TH, 18TH AND 25TH APRIL – RESTAURANT CLOSED FOR EASTER BREAK

Thursday 5th May – Last Dinner production
Tuesday 10th May – last Tuesday lunch production
Wednesday 11th May – last Wednesday production

Thought for the month...

2011-01-08T12:09:00.000Z

"If you are not hungry enough to eat an apple, you're not hungry."

New Year Promises

2011-01-03T14:01:00.001Z

I was considering what to write to kick off 2011 and thought I should revisit why I joined Slow Food a few years back.

There was a Slow Food conference set up by Alasdair Crosby at Haute Vallee School. I was intrigued by the range of information offered there and decided to Google everything I'd made notes about. That led me to Michael Pollan.

If you ever need a single source of inspiration to realise the situation we find ourselves in when it comes to understanding food then Michael Pollan is your man. He is currently compiling a new book of homespun wisdom provided by readers to a New York Times article.

His book "In Defence of Food" provided me with the simple idea of "Eat food. Mostly plants. Not too much." His twenty rules are sound examples of good advice. One of the best was"don't eat food your grandmother wouldn't recognise."

His investigations in to our eating habits and the science behind the food constructed for us really opened my eyes to what lies we are being pedalled and how much junk food surrounds the needs we have created. The choices of what we eat and how we cook it are ours.

Jersey has some of the best produce in the world promoted by some of the best chefs. Cultivate in the fields or found in the cold waters surrounding us. Reducing the distance from field to plate provides not just the freshest and nutritionally sound food available food but ensures we keep local producers employed. So by applying the common sense principle of buying local we realise the ambitions of both Slow Food and Fair Trade in one simple act.

Our small but growing band of Jersey Slow Food enthusiasts are trying to spread the message of "Good, clean and fair" and get as many people interested in promoting and eating good food. Cooking and eating are implicitly on our agenda for this year and we hope to see you at as many events as you can get along to.

We are also open to any suggestions for the kind of events you would like to see as this convivium is driven by its members. We would love to hear from you.

As for my New Year resolutions - eat as little processed food and adopt the simple idea of "eating less and moving more"... Happy New Year.

A message from Julia Quenault.

2010-12-22T15:27:00.002Z

Slow Seasons Greetings and Happy New Year from your new Committee

We hope you are all well this festive season and would like to introduce you to the new committee and give you details of planned events for 2011.

We have 9 people on our committee:

Julia Quenault – group leader
Emma Hefford – treasurer
Rod Bryans
Katie Bryans
Ben Garland
Vicky Pemberton
Emma Carlton
Beppe Vernaglione
Terry Griffiths

We are all keen to provide an informative and fun set of events for 2011. If anyone has ideas for events then please let us know. You can contact us by email at slowfoodjersey@gmail.com..... Ben please complete this section

Our first event planned is for Thursday 3rd February, 7.30pm – “A Chinese meal with a difference”. Hosted by Lam at the Star, St Peters – Lam will be cooking a special meal for Slow Food members, including explaining his cooking methods/ingredients and the opportunity to go into his kitchen and watch him cooking. Cost £18 pp, drinks extra.

Please advise Julia as soon as you can on 07797 723885, email julia@cfs.o.je, if you wish to attend.

Other events that are in the process of being planned are:

Visit to the Liberation Brewery
Coach trip around Jersey’s farm shops
Attendance at the Food Festival planned for May – including a speaker
Pie competition
Cake Baking Demo – Sweet Inspirations – Emma Carlton
Indian cooking demo – posssibly by Cyrus Todiwala (the Proprietor and Executive Chef of the Café Spice Namasté restaurant in London and has been credited with an innovative and fresh approach to Indian cuisine in addition to being a champion of learning in the workplace).
Attendance at the Fish Festival in August

Further details about these proposed events will follow in the New Year.

Have a wonderful slow Christmas and we look forward to seeing you at some of the events in 2011.

Your Group Chair,

Julia Quenault

Menu for 18th November at Highlands

2010-10-27T19:35:00.000+01:00

A cracking menu for a lovely night...

Appetiser:
Tortellini of fresh local Crab, creamed Leeks,
Curry-scented oil.

Starters:
Roast Butternut Soup with a hint of Chilli.
Or
Roulade of fresh and Smoked Salmon with Prawns,
Mixed salad Leaves.

Main Courses:
Oven-roast Breast of Chicken with Creamy
Vegetable Risotto.
Or
Baked fillet of Cod on homemade Pea Puree.
Parmentier potatoes, tomato beurre blanc sauce.

Desserts:
Warm Pear Frangipane with Vanilla Ice Cream.
Or
Bailey’s Cheesecake

£14.50

Slow Food Jersey's AGM

2010-10-24T15:52:00.001+01:00

We postponed our AGM and decided to combine it with a trip to sample the delights at Highlands College restaurant.

So on November 18th the Head Chef at the Atlantique Restaurant in West's Centre is, along with the students, providing a special seafood menu. The cost is £14.50 for three courses and coffee.

Anyone can attend so invite who you like...

The college is open to the public on the following days and evenings;

Tuesdays       12. For 12.30. – Lunches (term time only) – 3 course + tea/coffee cost normally   £10.50
Wednesdays 12. For 12.30. – Lunches (term time only) – 3 course + tea/coffee cost normally £10.50
Thursdays     6.30 for 7.00.pm – Dinner (term time only) – 3 course + tea/coffee cost normally £14.50

Restaurant re-opens Tuesday 11th January

SPECIAL EVENTS COMING UP IN THE NEW YEAR

Tuesday 18th January – Healthy Eating Lunch
Wednesday 19th January – Big Breakfast

Monday and Tuesday 24th/25th January – Burns Night – this is run by our Culinary Skills students who attend an evening course

Thursday 27th January    – An evening working with Chefs from Bohemia Restaurant
Wednesday 9th February – Afternoon tea
Tuesday 15th February    – Valentines Lunch
Thursday 17th February – Valentines Dinner

WEEK COMMENCING 21ST FEBRUARY – HALF TERM

Thursday 3rd March   – Restaurant closed for private function

Thursday 10th March – Italian night
Thursday 17th March – St Patricks Night Dinner

Thursday 24th March – Restaurant closed for private function

Thursday 31st March – An evening working with Chefs from Atlantic Hotel

WEEKS COMMENCING 11TH, 18TH AND 25TH APRIL – RESTAURANT CLOSED FOR EASTER BREAK

Thursday 5th May – Last Dinner production
Tuesday 10th May – last Tuesday lunch production
Wednesday 11th May – last Wednesday production

Food Blogs

2010-10-08T19:53:00.001+01:00

One area we haven't covered is food blogs and a recent mention on Swiss Miss led me to Bitchin' Camero.

That led me to the Times top 50 food blogs followed by the Telegraph's Rose Prince choosing hers.

I'll let you browse in peace...

Hamptonne: Slow Food Jersey AGM September 24th

2010-09-18T17:56:00.002+01:00

This years Slow Food Jersey AGM is taking place at Hamptonne a much cherished Heritage site. On Friday the 24th at 7.30pm we are inviting anybody who is interested in joining Slow Food and wants to sample some of Jersey's fresh fish offerings from local fisherman Kevin Holden to come along. The charge is £10 a head for non-members and £8 for members. (This just helps us recoup some of the costs.)

It's a Pot-Luck night which simply means you can bring some food along to share with others. There will be wine on offer and Kevin is cooking his catch of the day on a barbecue.

Don Thompson President of the local Jersey Fisherman's Association will be on hand to give us some insights to our local fishing industry.

This is a great opportunity to meet like minded people who share an interest in what happens locally both in terms of Slow Food and Jersey's abundant produce.

Taste the Passion

2010-09-06T21:48:00.000+01:00

Genuine Jersey have launched their new "Taste the Passion" campaign. The idea is close to the heart of Slow Food's ethos of reducing the distance fom the producer to the plate.
The "Taste" is all about us the consumer and what flavours we can find in locally sourced produce. The "Passion" is that of all those people who take the time and effort to put such great food on our plates.

We start with Egg week, Seafood and Organic produce. Over the coming weeks you will see posters and flyers for all manner of foods. Many of the producers are getting out to meet the public and finding out how well their products are received. We have also accomodated the idea of people writinfg to the producers to thank or make comment on their products and this idea came directly from a Slow Food meeting I attended.

This Island and its coastal waters is abundant with excellent food. We have rich fertile soil, cold clear waters and a moderate climate. All of these factors create top quality produce and rich harvests.

People are looking for transparency over their foods provenance, where did it come from, who was the producer, how has it been treated? They simply want to know that the food on their plates is of the best quality available at the right price and has travelled the least distance to get there. All of these criteria apply to most Jersey produce.

Local food, locally caught, grown or produced here is just that. Don't believe me ask Shaun Rankin a Michelin star chef. He is a great believer in what this Island has to offer as his new book and TV series soon to be aired will show.

2010 Fish Festival

2010-07-20T06:46:00.002+01:00

Well it's over and everyone seemed to have had a terrific time.
There was loads to see and do for both kids and adults and plenty of local fish to sample. The stalls where heaped with lobster and scallops.

A massive Paella was a winner with the locals.

There were local brewers selling cider and local ales. Liberation had brewed a special lager called Jack Spratt just for the occasion.

Emma Carlton of "Sweet Inspirations", who has recently just been awarded three gold stars from the "Taste of Britain" awards for her Sticky Toffee Pudding was selling her delicious cakes and pastries.

Slow Food had a stand to spread the word and gain some new members..

Over 9,000 visited the event and sampled some of the best food and drink this Island has to offer. All of this was put together by an industry in decline.

Day after day these guys go out in all kinds of weather to fish these coastal waters, plentiful with all manner of fish, and don't really get the poilitical support they deserve.

That said because of this event everyone had a better understanding of what Jersey fishermen do to provide such great treats for us all.

Well done to them and everyone concerned and in particular to Don Thompson who had the original vision and the skills to make it happen.

Jersey Fish Festival

2010-07-12T23:16:00.000+01:00

Saturday 17th July starting at 10.00am down on Victoria Pier is this years Jersey Fish Festival. Only the second time it has been run...
They have some great food, plenty of local beer and and a full set of bands playing. Without doubt this is going to be a terrific event. Don Thompson and his cohort of helpers, Natalie, Steph, Doug and pals will be there to meet and greet you all. Look for the Crew shirts...Look out for the Pirates...

There's Robbie's sculling race, a flyover, Tina will have loads for the kids to make and paint, sand to play in, a touch tank loaded with local fish, food stalls, best dressed boat competition and a blessing for the fleet by the Dean of Jersey.

A Water Carnival, a boat race and a "Man Powered Flight" competition all capped at 10.30pm by a massive firework display.

So as you can see you won't be disappointed. Slow Food will be there to talk to anyone interested in joining. The more people join, support our cause, the more we can do...

Guardian Slow Food Article.

2010-06-28T16:29:00.001+01:00

If you would like to read about Slow Food and Carlo Pettrini's thoughts on it or ask questions follow the link.

The West Show

2010-06-15T14:38:00.003+01:00

Coming soon the next Slow Food adventure will find us manning a stand at this years West Show on the 10th and the 11th of July up at St. Peters.

Quickly followed by the Jersey Fish Festival on the 17th of July.

Come along and share with us some of the best produce found in our fields or from around our shores.

Taste the Passion.

Island Spring Cattle, Rose and Flower Show and World Cheese Awards.

2010-06-07T11:55:00.002+01:00

Hello,

Just to remind you all of the RJAHS event on the 12th-13th June (Saturday and Sunday) up at their home in Trinity. As there is no Foire De Jersey this year here is a golden opportunity to catch some of the best that Jersey has to offer.

All of the cheeses, of which there are over 80 different varieties, have been created from Jersey milk.

Genuine Jersey cheese from the Classic Herd has now gone national and can now be found adorning the tables of Mitchell & Butler's fine dining country Pubs.

Both the Cheese Awards and the Rose and Flower Show are inside whilst in the Showground we have the cattle. There is also a mass of other things to see especially for the kids. An animal farm, Shire horses and a troupe of Circus entertainers allowing the kids to join in.

Slow Food has a stand there. So if you have any prospective members and they would like to know what we are about here is a good place to start.

The Normandie Market will be up there. So if you have time on your hands, kids to entertain or you're keen on cheese get yourself up there. Everyone is welcome.

Jersey Royals - Bartletts

2010-05-26T12:50:00.001+01:00

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

2010-05-16T16:27:00.002+01:00

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.

2010-05-07T16:56:00.001+01:00

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....

2010-04-19T14:57:00.004+01:00

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

2010-04-14T14:32:00.003+01:00

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

2010-03-15T12:31:00.004Z

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

2010-03-12T12:03:00.002Z

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

2010-03-12T11:59:00.002Z

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

2010-03-01T19:07:00.004Z

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

2010-02-14T13:59:00.001Z

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

Jamie has his say....

2010-02-14T13:52:00.003Z

Jamie Oliver attended TED and committed himself to changing hearts and minds. Whatever your feelings about Jamie he is nothing if not tenacious and if he effects change in the way we all deal with food then more power to him.

His TED wish - "I wish for your help to create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity" although directed to an American audience should have resonance in any corner of the world where fast food is served to our kids.

Visit by the Director of the Fairtrade Foundation Harriet Lamb

2009-12-23T14:32:00.002Z

Harriet Lamb M.B.E., Executive Director of the Fairtrade Foundation, will be visiting Jersey on 12th. and 13th. January 2010 to meet local supporters and address a series of meetings about the remarkable achievements of the Foundation as it celebrates its 15th. year of operation. Her busy programme will include a sixth form seminar, business meetings and a special Fairtrade Dinner.

Fairtrade has grown at an incredible rate in recent times, with sales in the U.K. in 2008 reaching £712 million, an increase of 43% over the previous year. The economic downturn does not appear to be affecting current levels of support, and indeed there are great expectations of the Foundation realising its ultimate goal of U.K. sales exceeding £1 billion, within the foreseeable future.

A number of announcements in recent times by multi-national companies, starting with Tate and Lyle and later Starbucks, and this year by Cadbury and by Nestle, have transformed the Fairtrade landscape and promise a quantum leap in opportunity for farmers in developing countries to work their way out of poverty.
It is exciting to observe how these major companies are now proud to display their Fairtrade credentials on their flagship products. We learned at the Fairtrade Foundation Supporters Conference in October in London that in each case the decision to change to Fairtrade sourced raw materials for their leading brands was based on sound commercial evidence and feedback from customer surveys.

One key message from the conference was “If you can, buy local, if you can’t, buy Fairtrade”. Fairtrade Jersey (the Jersey Fairtrade Island Group) is pleased to endorse that advice and we encourage any cafes, restaurants, hotels, shops, businesses and organisations, schools and churches, to make a New Year resolution to join the Fairtrade Island community at the earliest opportunity.

Harriet Lamb will attend a special Fairtrade Dinner at the Town Hall on Wednesday 13th. January 2010 where she will speak about recent dramatic events in Fairtrade development. She will also present certificates to organisations that are proud to support Fairtrade, and everyone who has an interest in learning more and attending this event may obtain tickets (£15.00) and information from Ed Le Quesne on edleq@jerseymail.co.uk or on 730131.

Tony Allchurch, chairman. tony@allchurch.je or on 767593

A Mobile Mobile

2009-12-20T06:59:00.001Z

This has nothing to do with Slow Food but it's Christmas and it made me smile...http://vimeo.com/8118831

Pot Luck

2009-12-04T08:06:00.000Z

Just to remind everyone.... We have a Pot Luck night on the 10th at Manor Farm, Julia Quenaults home in St Peters. You find it if coming from town, turning right at the main junction, heading down to St Georges school. It's then the farm directly on your right you can't miss it.

Any problems just call me on 515141 during the day.

This is just a simple get together to meet and chat with members whilst sampling the delights of our own labours.Hope to see you there.

Rod.

Quick Bread Recipe.....Dan Lepard

2009-11-29T21:42:00.017Z

Decided we needed some bread and wanted a quick result. Dan's flash bread. His recipes have never disappointed and this was right on the button.

It's easy. I recommend you have a go.

I was also using out of date flour so result. Good crumb, good taste.
Thanks Dan.

Highlands College

2009-11-24T11:02:00.008Z

Last year I was delighted to be invited to join Fred Tobin the Head Chef of the Royal Yacht Hotel to dine at Highlands College. The food was excellent in particular a Pea and Ham soup was for me one of the best soups I have ever tasted. The chef was one of the young students who are deemed for greater things.
If you have never contemplated eating there I thoroughly recommend it. Recently the young chef's there have been chosen to work with Jamie Oliver's Fifteen Restaurant's. So if you want to sample some of the best seasonal food available cooked with skill and precision then Highlands should definitely be on your agenda.
Below is an events calendar for the following twelve months.
2009-2010 Highlands Catering College
Tuesdays 12. For 12.30. – Lunches (term time only) – 3 course + tea/coffee £10.50
Thursdays 6.30 for 7.00.pm – Dinner (term time only) – 3 course + tea/coffee £14.50
2010 we have some special events lined up.
Restaurant re-opens Thursday 14th January 2010
Tuesday 2nd February 12 for 12.30.pm – Carvery Lunch
For the first time our students will be producing a Carvery Lunch
Tuesday 9th February 12. For 12.30.pm – Lunch - Valentine Lunch
A special lunch will be prepared with “romance” in mind.
Thursday 11th February 6.30 For 7.00.pm – Dinner - Valentine Dinner
A special dinner will be prepared with “romance” in mind.
Tuesday 16th February and Thursday 18th February restaurant is closed for half term
Tuesday 23rd February 12. For 12.30.pm – Lunch – Fair Trade
Lunch will be based around fair trade products
Thursday 25th February 6.30 for 7.00.pm – Restaurant closed for private function
Tuesday 2nd March and Thursday 4th March – Restaurant is closed – students on an educational trip
Tuesday 9th March 12. For 12.30.pm – Lunch – students working in conjunction with Merton Hotel
Our students will work alongside top chefs from the Merton Hotel to produce some new dishes.
Thursday 11th March 6.30. for 7.00.pm – Dinner – In conjunction with the Atlantic Hotel
Our students will work alongside top chefs from the Atlantic Hotel to produce some new dishes.
Tuesdays 16th and 23rd March and Thursdays 18th and 25th March restaurant closed – students on work placement
Tuesday 30th March – Tuesday 20th April – restaurant closed due to Easter holidays
Restaurant opens Thursday 22nd April for Dinners and Tuesday 27th April for lunches
Tuesday 4th May 2.00 – 4.00.pm – Afternoon Tea
Our students will be preparing a “Ritz Hotel” style afternoon tea
Tuesday 18th May will be our last Lunch production
Thursday 13th May will be our last dinner production
TO BOOK PLEASE CALL JOAN ON 608563

Here's an easy way to support local seasonal food and young aspiring chefs.

Rod.

Food Blogs - a couple of points...

2009-11-22T11:09:00.006Z

The whole blog business is new to me but I have been addicted to reading about food for years. A current obsession is the Observer's food monthly. Colourful, well written and rich as a fruit cake, here in this new age of austerity it is the only Sunday paper/supplement I buy.

But if I need a daily fix then the Guardian's www.guardian.co.uk/lifeandstyle/wordofmouth will do the job.

Check out Dan Lepard's easy bread recipe http://www.guardian.co.uk/lifeandstyle/2009/nov/21/flash-loaf-bread-baking-recipe

Enjoy.

Rod.

Next Year's Menu of Events....

2009-11-20T14:37:00.011Z

Slow Fooders,
We are organising a few events for next year as you can see by the list below. Actual dates and venues will be identified and you will be updated as and when possible. But we wanted to let you know that all is in hand and to give you a chance to prepare.

We have a Pot Luck night planned for the 10th of December which is the date of Slow Food's International event Terra Madre Day.
Julia Quenault has kindly offered her home as the venue. So if you are keen to come along meet some members, share food and wine, then the 10th of December at Manor Farm at St Peters is for you. If you are bringing food, and I hope you do, try and make it local produce. If you can't no matter come along anyway. Please drop me an email to confirm if you can rod.bryans@live.com

2010 Calendar of Events
January - Twelfth Night Supper at the Grand Hotel
February - Cake making
March - Curry Event
April - Sausage Tasting Competition
May - Potato Tasting and Tour
June - RJA de Foire / Cheeses Tasting and awards
July - West Show and Fish Festival
August - Fresh Fish - Louise Jackson
September - Cookery Competition - Highlands
October - Hog Roast/ Black Butter / La Mare Vineyards
November - Chinese Night Mr Lam./ Fungi Delecti
December - Pot Luck Event

Rod.

Why should I join?

2009-11-18T09:56:00.001Z

What is Slow Food and why should I join?

Slow Food internationally is a coalition of ideas with a large membership of like minded people. They express their views on food through the notion of Good, Clean and Fair. There are web addresses on earlier postings for you to source further information.

Slow Food Jersey supports these ideas and its members want to learn more about food. How it is grown or produced, how it is made and to be provoked into thinking what all this means to us and our community.

We have one of the biggest Conviviums in the UK but we are always looking for new members. The cost is minimal and some treat it as a charitable donation but for others it is about gaining access to areas that the public would not normally see.

At the recent London Conference I was struck by three things in particular;

How passionate everybody was about spreading the word of Slow Food and how personally worthwile they had found it. People talking to people is always a good thing.

How several of the producers/farmers/growers said they felt rewarded when the public came to visit as it validated their existence. So few have direct contact with the public. Something I had never considered before.

Lastly that most of us have become so far removed from truly understanding and appreciating all the aspects of what it takes to put food on our plates. We need to re-establish the connections and understand that for ourselves and our children good food (moving our diets away from processed goods) clean food ( grown in the most organic and sustainable way) and fair food (grown in the most economically viable way where a fair price is paid to the producer) has to be the way forward.

If you have just come across this blog and would like to join or know more please call me on 515151 or email me at rod.bryans@live.com

We would love to hear from you.

Rod.

Sayings....

2009-11-14T17:11:00.000Z

I heard this on the BBC Food program and thought I would share it.
" You put the money in the food or give it to the doctor or dentist".
Made me smile.

Rod.

Patrick Holden

2009-11-10T13:03:00.000Z

Partrick Holden Chairman of the Soil Association http://www.soilassociation.org/ provided a large gathering at the town hall last night with food for thought.

His assertion is that over a single lifetime we have used up half of the capital resources this earth has accumulated in the last millenia. 50% of all fossilised fuel, natural gas, water, etc have all gone in a growing constant stream of consumption. We are using it at such a rate of knots that the point when it has all gone is considerably closer than first imagined.

A notional date of between 2050/70 is predicted by the best scientific minds available.

So what do we do? The first point is to consider how far we have come without any real substance. We have lost so many simple skills along the way that we would find is so difficult to cope. His provocation was to think about how long you can survive if all the power is suddenly switched off? In his case 12 hours. As a Dairy farmer his herd would need milking and with no power to do it life would become extremely physical. We would be driven back to the land to fend for ourselves. It paints a pretty bleak picture but at least we have some time to sort things out.

His suggestion is to get organised and spread the word. To build in resilience to our lifestyles. To reduce where possible our dependency on fuels of all sorts and to get back to basics re-learning those lost skills of forebears. Create a sustainable lifestyle.

Rod.

Restaurant Review - Wahaca, Covent Garden, London.

2009-11-08T08:59:00.002Z

If visiting London you are tired of the same drab franchise offerings that drain your pocket and your soul then Wahaca could be just the place to lift your spirits. It's cheap, accessible and serves seasonal, nutritious food at an affordable price. It's colouful, engaging, informative and serves damn good food.

Mexican food has always meant a thousand and one things to do with mince and a half cooked tortilla. A thousand and two if you eat the stuff. Or searingly hot, fat spattering, cast iron plates of undistinguished chicken covered in dark sauces. Its associations with poor food, weak beer and tequilla are mythical.

Thomasina Miers has opened peoples eyes to what can be achieved with passion, good seasonal food and a desire to inform. Wahaca offers the best Mexican food at some of the most reasonable of prices to be found in London.

Dogtired and damp I found myself entranced by the lively nature of all those around me as I hungrily devoured a Chinga Tinga, three freshly made tortillas graced with piles of chicken topped with guacamole and a supporting dish of potatoes and soft chorizo wrapped in another soft tortilla. All of this washed down with two hefty glasses of Aqua Fresca, fruity mouthfuls of Hybiscus and Cranberry juice. Total cost £11.00. Yep in the heart of London you can find somewhere that embodies all Slow Food espouses, good food at a fair price shared in good company without dipping into your overdraft.

If you have tried Mexican before and been disappointed then have another go. If you have tried it and liked it then you will love this.

All food is sourced locally and seasonally. Menu's vary accordingly. Thomisina has given the faith back to the faithful. She has dragged London into the 21st Century by offering the best for the least whilst surrounded by franchise pickpockets that would depress the hardiest of souls.

Their Blog provides the latest news - http://blog.wahaca.co.uk/

Rod.

Michael Pollan's Food Rules

2009-11-07T19:23:00.001Z

For those seeking sound advice about buying and eating food you need look no further than that listed below. Michael Pollan has been a keen advocate of the virtues extolled by Slow Food but his own advice adds so much more. His shortened version is - Eat Food, Mostly Vegetables, Not Too Much.

12 Short Food Rules, From Michael Pollan:

1. Don’t eat anything your grandmother wouldn’t recognize as food.
2. Avoid foods containing ingredients you can’t pronounce.
3. Don’t eat anything that wouldn’t eventually rot.
4. Avoid food products that carry health claims.
5. Shop the peripheries of the supermarket; stay out of the middle.
6. Better yet, buy food somewhere else: the farmer’s market.
7. Pay more, eat less.
8. Eat a wide diversity of species.
9. Eat food from animals that eat grass.
10. Cook and, if you can, grow some of your own food.
11. Eat meals and eat them only at tables.
12. Eat deliberately, with other people whenever possible, and always with pleasure.
At the recent Conference in London Carlo Petrini founder of Slow Food suggested we should reunite our selves with the notion of eating with both"Love and Pleasure." I couldn't agree more.
Rod.

Websites....

2009-11-06T14:52:00.000Z

Here are a few sites to consider whilst I get used to this site. This should provide you with a little more information to mull over.
If anyone coming across us would like to join just give me a call - Rod Bryans - 515141.

http://www.slowfood.org.uk/

http://www.slowfood.com/

http://www.slowfoodedinburgh.co.uk/

http://www.bbc.co.uk/food/food_matters/slowfood.shtml

Rod.

Made me smile......

2009-11-06T14:32:00.000Z

http://www.lovefoodhatewaste.com/

A site designed to make you think and save money. Can't be bad....

Rod.

The Beginning........

2009-11-06T13:04:00.000Z

Welcome to our new site. We have been busy over the last few months creating the agenda for next year. This will be published shortly.

I have just come back from a Slow Food Conference in London that was provocative, inspiring and motivating.

The heart of the meeting was to use Open Space Technology to open up areas of discussion people felt passionately about. It proved a great catalyst for open dialogue and people were really keen to swap ideas and search for common ground.

We have a unique situation in Jersey as we are surrounded by cold waters abundant in marine life and a fertile Island producing world renown produce. The Island and what it produces is widely admired and much envied.

One of the concepts deeply embedded in the Slow Food psyche is reducing the distance from producer to plate. That combined with creating an open respect between the the producer and the purchaser were hot topics of discussion. Whilst a few struggled with what Slow Food means we became closer as a group in appreciating the fundamentals that lie behind Good, Clean and Fair.

It is part of our agenda to focus on all the issues raises and that are particularly relevant to Jersey.

This Blog is one of the ideas that was galvanised by discussing blogging with other Conviviums. Both Slow Food Liverpool and Edinburgh proved great sources of inspiration.

Another idea warmly received by me was to meet local members at a Pot Luck event were people can eat, drink and chat informally. The social aspect combined with hearty discussion and fuelled by good wine is a terrific idea. Watch this space.

All in all it was a successful event and I'm sure it will provide most of the UK Conviviums with food for thought. Every pun intended.

Rod Bryans - Committee Member