More of Guernsey’s restaurants are embracing octopus as it continues to dominate our waters.
The General Manager of the Duke of Normandie Hotel said they’ve had it on the menu at the Pickled Pig for a while and he’s pleased to see other places trying it too.
John Horton said offering octopus – currently available marinated in a spicy-sweet Korean glaze as part of the Tennerfest menu – is just one way his business supports our local fishermen and other suppliers.
It’s a part of Guernsey life that is very important to him and his team, he said.
“We do a £22 menu all year round, but now for Tennerfest it is more highlighted in the public domain. This menu is trying to be passionate about Guernsey produce. Everything within the menu, each dish contains something from Guernsey, locally sourced, especially the fish. The main one is the octopus, because that’s quite prevalent in our seas at the moment. So this is a great venue menu, and also on the 12th of October, every menu bought on the day will go towards The Fishermen’s Mission, and you can also buy a virtual scallop on the menu as well.”
The virtual scallop is a fundraising initiative for The Fishermen’s Mission – a charity which offers practical and financial help to active and former fishermen, sea-going staff working the in the aquaculture industry, and migrant fishermen.
Mr Horton said the Duke of Normandie has chosen to support The Fishermen’s Mission as part of its wider efforts to support local suppliers.
“It’s important to us that whichever charity we support, the money goes to Guernsey people and stays on island. We haven’t done this sort of thing before, but we’re looking for something that was a bit more personal and a bit more Guernsey and our chef is very passionate about seafood, local seafood and we use local suppliers, and hopefully that charity link up reflects our ethos and menu and what we want to achieve as a group.”
Mr Horton acknowledged that Guernsey’s fishermen have been having a tough time, with octopus still dominating their catches.
He hopes more people will try it on their dinner plate to help out.
“There’s always going to be some people who are a little bit wary of the tentacles, but it is great. I think, hopefully, people will see past those little fears and try it and give it a go. Because once you do, it is lovely.”
As well as local seafood, Mr Horton said the Duke of Normandie has expanded its use of local products – to now include even seaweed in the homemade burgers, which he collects himself.
“Everything is homemade, it’s all crafted in the kitchen here, so we take great pride in that as well. And the foraging is just part of the fun, I suppose. I get to go out for a swim and get to work at the same time.”
Acknowledging all of their suppliers, Mr Horton said it’s often easy to do business in Guernsey because of the people – despite the challenges everyone is facing.
“Everyone’s very pleasant, very easy to get along with. I’ve been in Guernsey for three years now and you’re welcomed with open arms, really. So it’s nice to be able to support everybody and use those suppliers as much as possible. We’ve got local apple juice on the menu, local cider, and local ales especially are more and more important now with the recent announcements for Liberation in Jersey and things like that. So supporting local suppliers such as Wheadons, Surf and Turf, and our other larger wholesalers, Manor Farm Foods, everyone looks after us so we’re happy to support all of those people back.
“Buying in food and shopping is not the cheapest thing to do nowadays so if you can come out and eat and know that you are supporting local producers, that’s killing two birds with one stone. You can take yourself out and enjoy yourself but also know that the food you’re eating is from local, sustainable sources.”
