Michelin starred chef, Richard Allen, executive head chef at Grand Jersey’s Tassili, will be showcasing the best of Jersey’s local produce this month during an island exchange with a high profile chef from the Isle of Skye.
Mr Allen will be sharing kitchens and working closely with chef director, Marcello Tully from the award-winning Kinloch Lodge in Skye to create menus showcasing the very best of each island’s produce during the ultimate chef exchange.
The island duo will bring the best of Jersey and Skye together in a special event, taking place at each hotel over the next month. The dinners will provide an opportunity for each guest chef to showcase their passion for their own local produce, providing diners with an exclusive opportunity to explore the fruits of the contrasting island cultures.
Mr Tully will be travelling over 800 miles from Skye to Jersey on Friday 18th April, bringing with him a range of produce from his larder at Kinloch Lodge. For one evening, Chef Marcello will present 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.
The chosen dishes will also be accompanied with wines matched by Grand Jersey’s Wine expert and Restaurant Manager, Shaun Corrigan.
Richard Allen will then make the return trip to Skye 12 days later on 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 granite and Caramelised banana with sate mousse and peanut ice cream.
Mr Allen said: ‘I am delighted to be welcoming Marcello to Tassili. The whole team and our guests are very much looking forward to the experience as it’s not very often we get the opportunity to sample the best produce from a remote island such as Skye, prepared by a chef as talented as Marcello.’
‘Richard and I are very much looking forward to working with each other, giving diners a new experience to sample some of the best food each island has to offer,” added Mr Tully.
Guests attending the event at Tassili on the 18th April will meet both chefs and learn about what inspired them to create their menus.
Tickets cost £120pp for six courses with six matched wines, mineral water and coffee.
For more information or to book, please call 01534 722301 or email reservations on firstname.lastname@example.org