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Genuine Jersey Chef Takes to the Airwaves

Date: 22/02/2005 | Posted by John Garton
One of the Island’s leading chefs will introduce Genuine Jersey products to a wider audience when he cooks up a variety of dishes live on air during a UK radio show next month. Alan Mason of Portinfer Farm Tearooms, which belongs to the Genuine Jersey Products Association (GJPA), has been invited to appear as Chef of the Day on one of BBC Southern Counties Radio’s most popular slots.

Alan will join afternoon presenter Bill Buckley on March 2nd to cook a variety of dishes using local ingredients including scallops, Jersey’s Royals, tomatoes and salad leaves. Whilst Alan is cooking the dishes in the studio a BBC listener will be following the recipes at home and afterwards will call in the programme to explain how easy the menu was to prepare.

BBC Southern Counties producer Lydia Hutchinson says: “The show is a big hit with our audience and has attracted a strong and loyal following since it began six years ago. Over the years our listeners have become increasingly more interested in where food comes from and I’m confident our Jersey show will generate a lot of discussion”.

Alan will be preparing pan-fried scallop salad with local Shitake mushrooms and baby plum tomatoes followed by pan-fried Jersey Seabass with Jersey Royals and crab potato salad.

The BBC radio station covers Sussex, Surrey and North East Hampshire and even reaches listeners in Northern France.

Lydia says: “Because of its close proximity to our region many of our listeners will have visited Jersey in the past and although they maybe aware of the world-class products such as potatoes and milk they may not be aware of the wealth of other first class ingredients on offer”.

Chairman of the GJPA Hamish Marett-Crosby who is journalist and broadcaster says: “Genuine Jersey, if it is to be successful, has to match the local message with ones aimed at visitors to our Island. Alan’s spot on BBC Southern Counties is an excellent opportunity to promote the quality and diversity of local goods to a new and receptive audience”.