Chef Craig Jones of the acclaimed Cap Maison boutique resort in St Lucia makes his first visit to Guernsey for a gala dinner at the OGH. Partnering with Channel Island Chef of the Year, Simon Mckenzie, the menu features a taste of the Caribbean including Poached Lobster ravioli with Pink Grapefruit, Lemon Grass & Ginger Veloute, and Iced Coconut Parfait, Spiced Doughnut, Pineapple & Pistachio.
When Executive Chef Craig Jones opened The Cliff at Cap, the white tablecloth restaurant at Cap Maison, on St Lucia in October, 2008, he brought a lifetime of experience in some of the best kitchens in the world. His French West Indian inspired menu is offered in The Cliff at Cap’s dramatic setting, a bluff overlooking the crashing Caribbean Sea, with unobstructed views towards Martinique to the north and Pigeon Island to the West. Cap Maison and Chef Jones have been hailed by The New York Times and The Cliff at Cap is considered one of the most highly sought after tables on the island. But along with his rigorous training at Michelin-starred kitchens in Europe, the Welsh-born Chef Jones also brought a locavore’s passion to St Lucia, well before local sourcing became a fashionable buzz word. “I like working with small island farmers and the local fishermen, because obviously, that’s where it starts,” he says. “I love to take guests to the roadside markets and the Saturday market in Castries. The variety always surprises them, even the most sophisticated travellers who have grown accustomed to seeing exotic products in their upscale city markets. I can’t wait to sample Guernsey’s famous produce in September.”