Jersey Recipes Celebrated in New Cook Book

The creations of two Jersey kitchens are celebrated in a new cook book that has recently gone on sale. Recipes from Liberation Brewery and Longueville Manor Hotel are included in the Real Food Cookbook, which celebrates food and drink that tastes great and which are sustainably and ethically produced.

The book, which has gone on general sale throughout the UK, features recipes from some of the best chefs in the country, including Raymond Blanc, Cyrus Todiwala, Giorgio Locatelli and Thomasina Miers.

Grilled Jersey Oysters with Liberation Blonde and Liberation Ale Battered Salmon Tails with Split Walnut, Honey and Balsamic Dressing have been contributed by Liberation Brewery while Longueville Manor has provided the details for Ragout of Scallops, Asparagus and Wilted Greens, and Black Forest Cocktail.

Only those chefs and businesses that attended the Real Food festival in 2010 have been invited to submit their recipes. All of the dishes have to meet the criteria laid down by the Real Food group and have to use ingredients that:

•   Taste wonderful
•   Are sustainably and ethically produced
•   Celebrate local roots
•   Nurture the environment
•   Respects the nation’s food heritage

Philip Lowery, Founder of the Real Food Festival, recently addressed Jersey business leaders at the Chamber of Commerce Lunch. He says: "A key factor in being able to assess how "real" your food is, is to wherever possible buy direct from the people who actually produce your food. It's probably the only way to really trust your source. In the Channel Islands there is an abundance of rich produce both on the sea and land and it is encouraging to see local chefs taking great care in how they buy, and who they buy from to ensure that both individual suppliers, be it fisherman or farmer, are supported in an environmentally sustainable way."

Mark Crowther, Chief Executive of the Liberation Group added: "The quality of ingredients is important to everything we do, from the food we serve to the way we brew our award winning ales. We fully endorse the ideals of the Real Food Festival and will continue to follow its aims by supporting local growers and suppliers, whenever possible, and applying rigorous quality controls to our production and service. The two recipes in the book really showcase ale as both an ingredient in and an accompaniment to food. In this case we used Liberation Ale and Blonde which have distinctive flavours that demonstrate the versatility of beer in the kitchen and on the table."

Andrew Baird, Executive Chef at Longueville Manor said: "We have always sourced our ingredients from local suppliers and producers. We grow much of our own fruit and vegetables organically in our kitchen garden and we are renowned on the Island for good quality yet simple dishes that showcase the ingredients to their best. It's an accolade to have one of our recipes featured alongside some of the country’s most renowned chefs and restaurateurs."

The Real Food Cookbook features more than 100 recipes covering all courses and baking and is available at all leading bookstores.