Chairman of the Association, Hamish Marett-Crosby says: “The competition has been designed to celebrate the excellent quality of local produce and demonstrate the world-class culinary capabilities in the Jersey.
“It will be up to the chefs themselves to decide whether they want to feature a traditional menu or create original dishes which promote the essence of Jersey and enhance the Island’s reputation for fine dining.”
The idea has been warmly welcomed by chefs and restaurateurs who currently work hard to promote the use of local produce in their cooking.
Natalie Parkin and Damon J. Duffy run the popular Salty Dog Bar & Bistro in St Aubin. Natalie says: “It is a great initiative which we whole-heartedly support. We already buy as much local produce as we can from Island suppliers and are looking forward to creating our own Menu de Terroir.
“At this time of year we will have an abundance of local produce to choose from and following the very successful launch of Jersey Baby Beef last month we are already investigating introducing it onto our current menu.”
The competition will run throughout the summer and participating restaurants will provide either a lunch or dinner menu which will be distinguished by the use of the distinctive Genuine Jersey Products Association logo. A panel of judges will draw up a shortlist of menus which will be sampled during anonymous visits to participating venues during the season.
The winner of the competition, which will be chosen by a well-respected international food judge, will be announced at September’s Taste of Jersey Food Week, organised by Jersey Tourism.
Product development manager of Jersey Tourism Donna Le Marrec says: “We are excited about this fantastic competition and hope the Island’s chefs use this unique opportunity to create some mouth-watering dishes with the great variety of local produce.
“Jersey Tourism has been heavily involved this year in organising and hosting a number of successful ‘foodie’ events and we are confident this competition will demonstrate the quality the Island can achieve.”