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National Restaurateurs' Dinner at the Dorchester

Date: 21/04/2010 | Posted by John Garton
Genuine Jersey beef, vegetables and Jersey Royal new potatoes will be served as the main attraction to the ‘who’s who’ of the UK’s hospitality industry in London on Monday.

Genuine Jersey produce is taking premier billing at the National Restaurateurs' Dinner at the Dorchester Hotel thanks to celebrity Indian chef Cyrus Todiwalla OBE who visited Jersey last year to meet producers and share his skills with catering students at Highlands College. Having been invited to cook the main course for the 400 industry members attending the dinner, Mr Todiwala had no hesitation in selecting produce from Genuine Jersey members – which he showcased throughout last December in a special Genuine Jersey menu at his restaurant, Café Spice Namasté, in London.

The dinner takes place on Monday 26 April and is organised by the British Hospitality Association which has been representing the UK hotel, restaurant and catering industry for 100 years. The annual dinner is a highlight in the British food calendar and is attended by chefs, restaurateurs and food writers from all over the British Isles.

The award-winning chef has selected beef from Darren and Julia Quénault’s Classic Herd in St Peter and Jersey Royal new potatoes and vegetables from Trevor Le Brun of Holmfield (Growers) in St Clement.

Mr Quénault said:  ‘As a Genuine Jersey Member, my family is proud that our beef has been chosen for such a prestigious event and I hope that this is reflected in increased awareness of the quality of local produce available from us, Trevor and the other Members.’

Mr Todiwala said when he was asked to cook at the event he immediately thought of the Genuine Jersey members who had supplied his restaurant.

‘I knew where I could get some fabulous beef and also all the lovely vegetables that come from Jersey - and not to forget the Royals! Jersey produce is proving itself to become one of my firm favourites from the British Isles. I find it to be of fabulous quality which reflects the passion of the producers and it is my job to translate that on to the plate,’ he said.

Genuine Jersey’s Chief Executive Officer John Garton said Mr Todiwala could have chosen produce from anywhere in the British Isles, so it was great that he has chosen Genuine Jersey produce for his main course at such a prestigious ‘foodie’ event.

‘I look forward to developing further the link with Cyrus as opportunities arise, whether through his contacts with other chefs or though his tireless efforts in training the chefs of the future. I am also pleased that there will be a Jersey presence at the dinner with a small group of the Island’s top restaurateurs and their head chefs attending,’ he said.

Jersey will be represented at the event by Robert Jones and Tony Dorris of the Jersey Pottery, Patrick Burke and Mark Jordan of the Atlantic Hotel and Anna Dowling and Richard Alan of the Grand Hotel.