Channel Islands cuisine is the cooking styles, traditions and recipes of theCrown dependencies of theChannel Islands, namely theBailiwicks of Guernsey andof Jersey.
Among the islands' specialities are locally-caught seafood, richChannel Island milk,Guernsey Bean Jar, and Jersey cabbage loaf.
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Locally-caught seafood has traditionally been important to the cuisines of bothGuernsey andJersey:mussels (calledmoules locally),scallops,oysters,lobster andcrabs — especiallyspider crabs which are considered a particular delicacy.Ormers are conserved and fishing is restricted; they were made into Ormer casserole.[1][2] A speciality isconger eel soup.[3]
Channel Island milk being very rich with a higher fat and protein content than milk fromHolstein Friesian cattle,cream andbutter have played a large part in insular cooking.[4]
The "gastronomic hotspot"[5] islands of Guernsey, Jersey, andSark have 16 restaurants listed in the Good Food Guide.[5] Jersey'sBohemia restaurant has aMichelin star and fiveAA Rosettes.[5]
Dishes traditional in Guernsey cuisine are the Guernseygâche, a rich fruit bread,[1]gâche mêlaïe, a dense apple cake,[1] andGuernsey Bean Jar, a type ofcassoulet of pork and beans.[1]
Bean crock (les pais au fou) can best be described as a sort of Normancassoulet. It is a slow-cooked pork and bean stew, most authentically containing apig's trotter, water and onions.[6]
Cabbage loaf is the traditional Jerseybread baked between twocabbage leaves, whileJersey wonders are a kind of doughnut, not filled with jam.[1]
Jersey Royal potatoes are the local variety ofnew potato, and the island is famous for its early crop of small, tasty[citation needed] potatoes from the south-facing côtils (steeply-sloping fields).[1]
