As Chelsea Flower Show 2014 drew to a close Jersey Food Festival 2014 kicked off with a launch that just rocked and set the Festival alight with a fabulous buzz. David Hick Interiors were kind enough to host us and their working kitchens were put to a storming use. Tino and his team from La Capannina used the contemporary Poggen Pohl kitchen and dished out wonderful lamb, beef carpaccio, pasta, and cherry pancakes to a delighted audience.
Longueville Manor's Executive Head chef, Andrew Baird served up magical morsels, with faultless presentation, from his new cook book, Recipes from the Sea which was also on sale at a bargain price of £15. I had sublime scallops. The recipes are, allegedly, do able. What joy. I shall buy, I shall try. Genuine Jersey Members, La Cantina cooked up fabulous Genuine Jersey pastas made with local eggs, from ravioli with a soft poached egg inside, to a wild garlic and nettle pesto.
Other Genuine Jersey members, Jenni Liddiard from Field Farm
, sold out of their delightfully refreshing Cloudy Sparkling Apple Juice. Lesley Garton's The Chilli Kitchen
had so many relishes, chutneys and jams to taste. From super hot to mild. She cleverly covers all bases. Bake me a Cake
by Ann Pallet, demonstrated her intricate clever decorative work on her scrumptious cakes.
Angela Syvret, from Angel Rose Cupcakes
had her delicious jewel like cupcakes made with free range Jersey eggs, and organic Jersey milk.
To add to the sugar rush, Penny from Pure Jersey
ran chocolate making workshops.
Never again a need to go and buy a Mars bar! For those needing a break from sweet treats, La Manche Smokehouse
had incredible smoked garlic, fish and other treats to try. Over the way, Fine Food France
did a roaring trade in lobster oil and sold out of an exquisite truffle honey.
All that was fuelled with prosecco kindly given by Mirto from Gorey Wine Company
and on Saturday, Will from Love Wine,
AC Gallie filled our boots with more prosecco. Thank you both!
To say David Hick Interiors
was buzzing was an understatement! A really fabulous night and a wonderful start to a great celebration of The Jersey Food Festival.
Now Wilde Thyme
may not do food but we certainly can do it with arrangements: peppers became great vases, local Genuine Jersey Rhubarb almost became plates for beautiful peonies, their stalks looking exquisitely pink in the water, and local asparagus and rhubarb looked pretty round a vase. There was also the beginnings of a rose and radish flower crown! Big thanks to Simon's from the Market for helping out with all the veg! x
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News Alert: At the beginning of June a new candle fragrance will arrive. Delphi. A fragrance that conjures a hot languid Summer day. It has the sweetness of pear balanced by citrus and armoise, with English lavender, amber and jasmine at its heart with hints of vanilla, sandalwood and musk in the base notes. All the candles, Flora, Cleo,Skye and Delphi will also be available as travel candles. A perfect size to take away on holiday, or give as a little gift. They will come packaged individually in silver organza bags with the purple Wilde Thyme label. The single wick burns for up to 20 hours and we have lost non of the Wilde Thyme style and attention to detail, as with the other candles, the insides are painted white, so the candle remains continually smart to look at. If you wish for a set, and an even more special present, you can mix and match your fragrances and have up to three travel candles in a long, very smart, rigid box. There has been a pre order for these travel size candles already to be used as gifts at a wedding next month! What a fabulous idea!!
That is it for now, except to say, we are making the most of the stunningly beautiful peony season which is short, so do call to place orders and enjoy them as much as have. This Coral Charm for instance, arrives as a small pink ball. As it opens, to an almost 20cm diameter, it fades in colour to a pale lemon. Heavenly. Quite charming and mesmerising!
PS these were the favourite colour palettes of the month. mmmm dreamy delicious.