Traditionally a honeymooner’s paradise and holiday destination of the 1970s, Jersey is starting to shake off its faded image as the next generation of islanders return home with international influence and an entrepreneurial spirit. Making the most of the island’s natural bounty, the food scene is looking fresh - here’s where we recommend getting a taste of it.
Jersey, the largest of the Channel Islands, is not only renowned for its breathtaking landscapes and rich history but also for its fantastic food scene that captures the essence of island life. This jewel in the Channel Islands offers an eclectic mix of dining options, from beachside eateries with stunning ......
The largest of the Channel Islands is a self-governing bailiwick off the northwest coast of France. On a clear day, from one of its many fortified eminences, where the old cannon have fallen silent and the defensive towers turned into bijou residences, you can see Normandy. Hydrangeas festoon large in private gardens, while summer sees outbreaks of startling, purple-headed agapanthus line the verges. There is a local language – a reconstructed Norman tongue called Jèrriais – which around three per cent of the inhabitants still use.
Expect Jersey oysters with sorrel and cucumber, chancre (brown) crab crumpets with smoked butter hollandaise, and wood-roasted native greens with burnt garlic and garum when Pêtchi opens this week in St Helier. The grill restaurant and wine bar is a second venture for Great British Menu 2020 finalist and Jersey-born chef Joe Baker, and his wife Charlotte, who previously ran Number 10 restaurant, also in St Helier, which closed earlier this year.
Paul Ainsworth to cook at The Hind’s Head, Robby Jenks leaves The Vineyard to move to Cumbria, Ross Bryans leaves Corrigan’s Mayfair for Les 110 de Taillevent, Matt Gillan to crowdfund new venture and top chefs line up for Jersey banquet
