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GJ Repeat Performance at Cafe Spice

Date: 22/06/2010 | Posted by John Garton
Genuine Jersey produce is being championed as the best of British by an award-winning Indian chef at his London restaurant.

Cyrus Todiwala OBE is a big fan of Island produce since he met local producers at last year’s Real Food Festival in London. From this week until the end of July diners at his restaurant, Café Spice Namasté, will be able to enjoy a special Genuine Jersey menu using island produce in traditional Indian dishes.

The Café Spice menu is famous for incorporating the best of Indian cuisine with influences from Asia and Europe using produce from the British Isles. Mr Todiwala’s specialty regional menus reflect his passion for fresh seasonal British produce which he cooks with natural herbs and his own spice blends. Mr Todiwala said the Britain Isles were at their best during spring and summer and none more so than the Island of Jersey.

‘Some of the best produce sourced in the British Isles comes from Genuine Jersey producers and Café Spice has great pleasure in using some fabulous produce from such a naturally blessed Island. I am happy and really pleased that I can present a Jersey menu right at the peak of nature’s bounty when fresh vegetables are in season. The great Jersey Royals and of course there is the Island’s fabulous seafood,’ he said.

Mr Todiwala visited Jersey in October 2009 to tutor Highlands catering students and to meet producers. He was so impressed by the quality of produce and the enthusiasm of the Genuine Jersey members that he was inspired to create a menu in celebration of Jersey produce which was showcased at Café Spice last December. In April this year he selected Genuine Jersey beef from Darren and Julia Quénault’s Classic Herd and vegetables and Jersey Royal new potatoes from Trevor Le Brun of Homefield Growers to serve to more than 400 members of the ‘who’s who’ of the UK’s hospitality industry at the National Restaurateurs' Dinner at the Dorchester Hotel in London.

The Chief Executive of Genuine Jersey, John Garton, said: ‘Having the support of such a prominent innovative culinary figure and advocate of the best of British produce as Cyrus, can only be of benefit to the Island. The association hopes that this repeat promotion in Café Spice Namasté, following so closely on the showcasing of local produce by Fifteen London – in addition to his tireless efforts in training the chefs of the future - will generate a wider interest among chefs throughout the UK.’

For his summer Genuine Jersey menu, Mr Todiwala is using beef and cream from Classic Herd; crab, lobster and bream from the Fresh Fish Company and a variety of vegetables, salads and Jersey Royals from Homefield.  He is also using La Mare Wine Estate black butter and is including Sweet Inspirations sticky toffee pudding as a desert – both of whom are Genuine Jersey members.