Jamie's Fifteen partners with Jersey produce

For the whole of May the menu at Jamie Oliver's Fifteen restaurant in London will be offering Jersey sourced produce as part of a month-long partnership.

The menu will include Jersey-sourced crab, Jersey Royal potatoes, bass, pollack, scallops, cream, butter, crème fraiche, asparagus, salads and possibly Jersey Black Butter. Diners will not only experience the dishes, but front of house staff will tell them about the origin of the Jersey-grown ingredients, giving customers an idea of the ethos, care and attention behind and given to all of the island's produce.

Andrew Parkinson, executive head chef at Fifteen, explained: "We serve food of the highest quality made from the best ingredients, and Jersey has fantastic ingredients. Our front of house staff will learn about the Island, so that they are able to tell diners not only about the dishes but also about the provenance and quality of Jersey produce.

"Jersey Royals have been a long-standing signature ingredient on our menus in May but this wider promotion will be a great showcase for even more Jersey produce and we hope an opportunity to start a long-term relationship with more suppliers."

As part of the promotion the restaurant is also involved in a range of initiatives to promote Jersey and its fresh produce. Parkinson will be visiting Jersey with the two graduate chefs and a restaurant manager during this month to see for themselves the background of the produce, in addition to them preparing the produce in a special menu at one of the island's restaurants.

Additionally, Parkinson will also be taking part in a cookery demonstration at the Real Food Festival using Jersey produce and showcasing the quality they offer.

Economic development minister, Senator Alan Maclean, commented: "This partnership will give Jersey a very welcome additional profile in London at an opportune time and to an ideal audience. It represents not only a positive boost for our food producers but also for the Island as a tourist destination."

Words: Maria Bracken

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