A Taste of Guernsey

Guernsey sits aside a cultural fault line. A British Crown Dependency since 1204, the islands are a subtle brew of Anglo Norman culture, spiced with cosmopolitan seafaring influences and served up with a spirit all of their own.

Guernsey’s traditional cuisine is no less distinctive. Hearty country recipes like Bean Jar compete with a myriad of timeless seafood dishes. Fresh vegetables have always featured strongly, thanks to the islands’ mild climate, as well as a time-honoured selection of breads and cakes.

January to April is the time when - if you are very lucky – you can taste ormers: the near mythical, mouth-watering gastropod that inhabits the low tide mark of Guernsey’s costs. On a few legally designated tides, locals don wellington boots and Guernsey jumpers as they wade in search of the ultimate seafood – once the staple of island dinner tables. Nowadays, diners require even more determination than shore gatherers to track down an ormer, but they can still occasionally be found in restaurants. Uncover one and you will understand what all the fuss is about.

Tea is a staple drink in Guernsey: British, after all, for almost 800 years. But no cuppa is complete without a slice of Guernsey Gâche. Each summer visitors can be heard wrestling with unlikely pronunciations of the island’s favourite fruit loaf - served at beach kiosks and traditionally smothered with rich, yellow Guernsey butter. But have no fear - locals recognise the knotted brow and hesitant manner before the chalk menu board. It’s pronounced ‘Gosh’ and, well… we know what you mean. Watch out too for Gâche Melée, the delicious local apple cake.

Guernsey was once known for its cider, which it produced in sufficient quantities for export. The industry has recently been revived, with delightfully crisp Les Rocquettes Cider. The island also has a long brewing tradition and local beers are widely available in bars and restaurants.

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FARMERS AND FISHERMANS MARKET 01 Jan 2011 - 01 Dec 2012