Top 5 Channel Island Foods

Randalls Brewery, officially known as R.W. Randall's Brewery, is a historic brewery based in St. Peter Port, Guernsey. Established in 1868 by Robert Henry Randall, the brewery has been a cornerstone of Guernsey's brewing industry for over 150 years. Throughout its history, Randalls has been known for producing a variety of beers, including the popular Breda lager, which has been brewed under license since 2008. In addition to brewing, the company owns and manages a range of pubs, restaurants, hotels, and shops across the island, contributing significantly to Guernsey's hospitality sector. In 2006, the brewery was sold to The Guernsey Pub Company, a group of private investors, marking the end of direct family ownership. Despite this change, Randalls has continued to uphold its tradition of quality brewing and service. Expand

Guernsey Dairy is a producer of dairy products including butter and is known for utilizing milk from Guernsey cows. The dairy is committed to sustainable practices and maintains high standards for product quality and animal welfare. Guernsey cows are known for their rich, creamy milk which contributes to the distinct flavor and texture of Guernsey Dairy butter. The dairy is involved in both local and international markets, distributing its products to various regions.Expand

Among other things, Guernsey is well known for its breed of dairy cattle, producing milk that is rich in flavor and high in fat and protein. This unique milk is tinged with golden and yellow streaks due to the high content of beta-carotene. The milk is often used for the production of delicious ice cream. It is available in these flavors: chocolate, rum and raisin, strawberry vanilla, coconut, coffee, chocolate mint chip, toffee, and honeycomb crunch. This rich ice cream can be found throughout Guernsey – in restaurants, beach kiosks, and cafés.Expand

Gâche melée is a heavy and dense Guernsey cake that is traditionally prepared with a combination of apples, flour, sugar, milk, salt, and suet (instead of butter). When baked, it is recommended to serve the cake cut into squares, and it should ideally be accompanied by a dollop of Guernsey cream or a scoop of ice cream on the side.Expand

Bean jar is Guernsey’s traditional one-pot dish. Although each family has a different variation, it is typically made with pig’s trotter, haricot beans, butter beans, bay leaves, onions, and carrots. The beans are soaked overnight, and the following day all ingredients are placed in a large casserole dish, then covered with water or stock. The dish is baked in an oven for a long time, usually for 6-8 hours, before it’s ready to be served, preferably with crusty bread and Guernsey butter on the side. Until the 1920s, Guernsey bean jar has been regularly eaten for breakfast. When made at home, the pot was taken to the local bakers, where it would be cooked overnight in the bottom of the ovens. At dawn, the pot was collected, and the dish was traditionally eaten by fishermen before they went out to sea.Expand

Dating back to at least 1673, ormer casserole is a Guernsey specialty made with ormers, pork belly, carrots, shallots, butter, and bay leaves. Ormers are a type of shellfish that is one of Guernsey's well-known local delicacies. They look similar to oysters and have a mild flavor. Ormers can only be collected on a few dates between January and April, so this dish isn't always available in local restaurants. The ormers are removed from their shells, flattened with a mallet, then rolled in flour and fried in Guernsey butter. Later on, they are combined with the other ingredients in a casserole dish, and the concoction is then baked until ready for consumption. It is recommended to serve this delicious casserole with crusty bread or Guernsey biscuits on the side.Expand

Guernsey gâche is a sweet bread packed with dried fruit. It consists of flour, Guernsey butter, Guernsey milk, yeast, sugar, raisins, sultanas, cherries, and mixed peel. This sweet bread is sold at most beach bars and cafés on the island. Locals prefer it with a thick spread of rich Guernsey butter, while visitors prefer a toasted slice of gâche served with a cup of tea on the side.Expand