Channel Islands cuisine

Des pais au fou- Jersey bean crock, accompanied by slices ofcabbageloaf

Channel Islands cuisineis the cooking styles, traditions and recipes of theCrown dependenciesof theChannel Islands,namely theBailiwicks of Guernseyandof Jersey.

Among the islands' specialities are locally-caught seafood, richChannel Island milk,Guernsey Bean Jar,and Jersey cabbage loaf.

Shared

Locally-caught seafood has traditionally been important to the cuisines of bothGuernseyandJersey:mussels(calledmouleslocally),scallops,oysters,lobsterandcrabs— especiallyspider crabswhich are considered a particular delicacy.Ormersare conserved and fishing is restricted; they were made into Ormer casserole.A speciality iscongereel soup.

Channel Island milkbeing very rich with a higher fat and protein content than milk fromHolstein Friesian cattle,creamandbutterhave played a large part in insular cooking.

The "gastronomic hotspot"islands of Guernsey, Jersey, andSarkhave 16 restaurants listed in the Good Food Guide.Jersey'sBohemiarestaurant has aMichelin starand fiveAA Rosettes.

Guernsey

Dishes traditional in Guernsey cuisine are the Guernseygâche,a rich fruit bread,gâche mêlaïe,a dense apple cake,andGuernsey Bean Jar,a type ofcassouletof pork and beans.

Jersey

Bean crock(les pais au fou) can best be described as a sort of Normancassoulet.It is a slow-cooked pork and bean stew, most authentically containing apig's trotter,water and onions.

Cabbage loaf is the traditional Jerseybreadbaked between twocabbageleaves, whileJersey wondersare a kind of doughnut, not filled with jam.

Jersey Royal potatoesare the local variety ofnew potato,and the island is famous for its early crop of small, tastypotatoes from the south-facing côtils (steeply-sloping fields).