Tassili chef to showcase best of Jersey produce in Skye

| April 29, 2014 | 0 Comments

Michelin starred chef, Richard Allen, executive head chef at Grand Jersey’s Tassili, will be showcasing the best of Jersey’s local produce this weekduring an island exchange with a high profile chef from the Isle of Skye.

Chef director, Marcello Tully, from Kinloch Lodge in Skye, visited Jersey earlier this month, bringing with him a range of produce from his home larder.

Chef Marcello presented diners at Tassili with a delicious six course menu, boasting a range of dishes that feature on Kinloch Lodge’s menu, including: Warm west coast crab mousse; Seared scallop and langoustine with richsaffron and chervil sauce; Fillet of Fort Augustus Venison withleeks and sautéed cabbage; Parsnip and apple and Highland Cranachan and Oatmeal and Whisky espuma, with local honey.

During the visit, Mr Tully was also treaded to a tour of Classic Herd Farm in St. Peter, where he was introduced to one of Grand Jersey’s local suppliers of dairy and other farm produce.

Following the success of the event at Tassili, Mr Allen will be travelling to Kinlcoh Lodge in Skye on Wednesday 30th April, taking with him some of his favourite ingredients from Jersey, including: Wild garlic and mussel risotto; Parfait of Smoked Goodnargh Duck with chocolate pine nut, chamomile and ximenez vinegar; Jersey Lobster Caesar with avocado and lobster jelly; Best end of lamb, casserole, haggis “bon bon” and rocket; Citrus cream lemon grass granita and Caramelised banana with sate mousse and peanut ice cream.

‘It was a privilege to host Marcello during the first leg of the chef swap in Jersey and I felt proud to be the one to show him some of our island’s famous and unique produce. It was great to share my passion for local Jersey food with a like-minded chef, who clearly had similar views about the quality of his own local suppliers in Skye. The experience was a true inspiration and I am excited about exploring a new culinary hotspot and sharing some of my own Jersey secrets with the team at Kinloch Lodge,’ commented Mr Allen.

Marcello Tully, Chef Director at Kinloch Lodge, said: “For a chef, inspiration comes from visiting new places and trying new ingredients. My visit to Jersey, working with Richard and meeting some wonderful local suppliers was a memorable and enlightening experience. It was great to share the kitchen with another chef and draw inspiration from each other. I am very much looking forward to introducing Richard to my very own chef’s paradise, the Isle of Skye, and giving our diners a unique experience.”

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