Hand cut, L’Etacq pepper dulse on BBC1′s Saturday Kitchen at 10h00 tomorrow…

Posted on: October 26th, 2012 by Andrew Syvret

It’s that time of the year again ~ break out the chestwaders!

Freshly gathered on this morning’s low tide with curlews for company. Vacuum packed at the Atlantic Hotel and delivered to Jersey Airport before midday.

“Mark will feature fresh Jersey ingredients in a dish that has been specially chosen by James after his visit to The Atlantic Hotel earlier this year. James was so impressed with this particular dish that he has personally requested that Mark cook it on the programme.”

Chef Mark Jordan on Saturday Kitchen

Autumn is amazing…

À bétôt!