Nature

The Jersey Royal – one of the island’s greatest food stuffs. Glorious in its simplicity, generations of islanders have grown up eating them. Almost everyone has their own modus operandi when it comes to preparing Jersey Royals

But is there a definitive method? A workshop for island chef and foodie-types is setting out to determine this once and for all in the Big Jersey Royal Debate.

The debate is being led by Andrew Baird, the head chef at the Longueville Manor, a man who is extremely passionate about the mighty Royal.

He explained some of the stumbling blocks for budding gastronauts when it comes to cooking one.

Respect

Andrew Baird said: “Almost every body knows how to do it their way and I think this is the problem. I have been out and about in a few different places over the years and I have been a little bit disappointed at times.”

Mr Baird said many people struggle to understand the delicacy of the Jersey Royal and consequently fail to get the best out of it.

He said: “It is a very delicate potato. It is not understood and that goes back to storage and goes into producing and of course cooking – it is not going to taste as good as it should.

“I think people treat if like any other potato and it’s not any other new potato. It is a Jersey Royal and it is so special and so delicate that it should be cared for in a very special way.

“If we can open people’s minds to handling it in the way it should be handled I think their customers are going to be happier than they already are. We chefs need to know exactly what’s involved in getting it from fork to fork.”

According to Andrew Baird, the audience for the debate will be will be a mixture of the catering trade, together with some blue badge guides and some technical people from the industry.

The butter rolls off

Andrew Baird said that one elementary mistake is not clean them thoroughly enough before cooking

He said: “That goes back to understanding the Jersey Royal in the first place. As the season develops the skins thicken up, so they may need a little bit more of a rub.

“Some of the other classics are overcooking, and leaving them in water for far too long once they are cooked so they fall apart.

Jersey potato boxes

“If you leave any water on the Royal when draining, once you put the butter on it just rolls off. So you are not getting the benefit of the marriage between Jersey butter and the Jersey Royal.”

East V West

Mr Baird said the Royals tasted slightly different depending on where they were grown in the island

He said: “There is a certain slight change throughout the island. I think it depends on the weather and the soil. I don’t think that is a bad thing. I think it is all about understanding what you have got and making the best of it.

For Mr Baird the secret to preparing the perfect Jersey Royal is simplicity.

He said: “When the Royals are as good as they are now, to be honest with you it is very simple. Boil in salted water, drain them well and add Jersey low-salted butter. That is enough for me.” 

Have your say

What makes the perfect Jersey Royal? How do you cook yours?