With food now a major motivation for travellers choosing their next getaway, destinations are working harder than ever to shout about their foodie credentials.
A Table in Guernsey is a new book that promises to do just that.
The project aims to offer a mouthwatering visual journey around the island’s food scene. Devised by Chantal Rautenbach and graphic designer Ciaran Bewey, the book is a celebration of all things food in the island, and it’s on track for publication at the end of April.
‘A Table in Guernsey is a book that celebrates and showcases the best places to eat and drink in Guernsey, and includes recipes from local establishments and a dedicated section of our fantastic independent producers,’ said Chantal, who moved to the island from South Africa in 1998.
‘The quality of local produce available to us on the island, from seafood to local producers of cheese, vegetables, meats, alcohol and more, is what makes dishes here special.’
Combing a love of food with design
After university, Chantal attended culinary school before embarking on a career in the food industry that has taken her all over the world. Ciaran worked as an apprentice chef before making the switch to graphic design. The project began when the two began working together at a food wholesaler 18 months ago.
‘We had the idea of combining both of our love for food and my design skills into something that would celebrate the island’s food culture and producers. The project was actually put on hold because with both of us working, we didn’t have anyone to go out in the field and sign partners up,’ said Ciaran.
‘It was’t until Chantal left her role earlier in 2019 that we got together with our photographer, Tiffany Matthews, picked the project back up and decided to push on.’
‘Food quality is a bigger draw now than it has ever been’
The full-colour book is packed with sumptuous food photography and recipes that will not only appeal to islanders but will also act as a visual guide for visitors, as well as a souvenir.
‘I think food quality is potentially a bigger draw now than it has ever been and will only grow. People are becoming more interested in sustainable foods, organic foods and free range offerings which is something our local producers promote,’ said Chantal, who manages The Foodservice Company and also The Guernsey Biscuit.
To accompany the book is a website, which gives the book’s contributors another platform for promoting new recipes, products and events. The pair will also host al fresco dinner evenings, involving chefs and producers featured in the book. The first event will take place on 17 July 2020 at the west coast site where the Vintage Agricultural Show is held. Tickets will go on sale at the end of April
‘Chantal has always had this idea of wanting to feed 100 people at an outside venue,’ said Ciaran.
‘Guernsey has some of the most amazing scenery and the island is a beautiful backdrop for the amazing produce we have.’
A Table in Guernsey will be published at the end of April, date to be confirmed. For more information visit www.facebook.com/atableinguernsey/ or www.atableinguernsey.co.uk.
PICTURES: Courtesy of A Table in Guernsey