Island primary schools are preparing to compete in this year’s Genuine Jersey Royal Growing Competition to see which class can grow the heaviest crop of the Island’s famous potato.
Now in its sixth year, the competition is organised by The Jersey Royal Company and supported by the Genuine Jersey Products Association and the States of Jersey [...]
Genuine Jersey Blog
Let Growing Commence
Date: 08/02/12 | Posted by John Garton, Genuine Jersey
Strictly SALSA
Date: 04/07/11 | Posted by John Garton, Genuine Jersey
Classic Herd is the first Jersey producer to receive approval from a scheme designed to provide recognition for local and regional producers in the British Isles.
The award-winning dairy farm in St Peter, farmed by Darren and Julia Quénault, has passed its first audit to meet Safe and Local Supplier Approval (SALSA) standards.
SALSA is the British [...]
Jersey / Normandy Lobster Fishery Awarded Marine Stewardship Council Accreditation
Date: 20/06/11 | Posted by John Garton, Genuine Jersey
Jersey lobsters can now be marketed locally and throughout Europe carrying the prestigious MSC logo (Marine Stewardship Council), giving consumers the guarantee that they are purchasing lobsters from a certified sustainable and well managed fishery.
The accreditation comes after 20 months of in depth examination of every aspect of the fishery, which is jointly managed by [...]
Foodies Feast a Huge Success
Date: 23/05/11 | Posted by John Garton, Genuine Jersey
May certainly lived up its reputation as the merry month as the first Jersey Food Festival focused on the cornucopia of fresh Island produce that abounds in the spring.
Thanks to the enthusiastic Genuine Jersey members, foodies and local chefs who devoted so much time and effort to a variety of events over eight days, Jersey [...]
100 Not Out
Date: 05/04/11 | Posted by John Garton, Genuine Jersey
Genuine Jersey celebrated its tenth anniversary earlier this year by welcoming the 100th member to its ranks.
This distinction fell to Tony Sargeant of the Jersey Kitchen who uses local meat to make cured sausages called Saucison de Jèrrias. As the association approaches the half-way point of 2011, membership continues to grow with applications coming in [...]
