Jersey’s coastal landscape is undergoing a series of dramatic and worrying transformations due to human-induced climatic alterations, increasing acidification, algal blooms and the consequent disappearance of species. Jersey’s chefs are reconnecting to historic inhabitation practises: seaweed, kelp and bivalves, oysters and clams are crucial acts in water purification and carbon dioxide absorption. Jersey’s waiters and sommeliers tell that a single mussel filters 25 litres of water a day and an oyster 120 litres.
La Mare Estate’s wines are the local wine of choice. Its dry red Bailiwick is made from Pinot Noir, Regent and Rondo grape varieties, with medium dry Sainte-Marie a blend of Orion and Seyval Blanc grapes. The Estate also produces a candy floss on the nose, off dry Perquage rosé and Lillie (Langtry) sparkling rosé. On such an apple-obsessed island, La Mare also makes VSOP Jersey Apple brandy and Jersey Apple Brandy cream liqueur.
Perhaps the most unusual snack to be had is biltong. It’s Jersey’s latest export made by The Little Jersey Biltong Company also helping cater for the two thousand South Africans on the island. Le Hocq Inn at St Clement is the hub of consumption and very more-ish dried meat worship.
So look no further than Tennerfest for a delightful gastronomic gourmet journey.essence infowww.tennerfest.comwww.jerseyblackbutter.comwww.lamarewineestate.com