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Guest Chefs 2017 starts in February with Simon McKenzie from Guernsey

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Last September, our Welsh Wizard Chef, Craig Jones jetted to the UL and found his way to the island of Guernsey in the Channel Islands. Craig took part in the annual Guernsey International Food Festival, showcasing his talents at the Old Government House (Guernsey’s sole five star hotel.

Following his collaboration with Executive Chef Simon McKenzie, we return the compliment by welcoming Simon to Saint Lucia this February 2017. Craig and Simon will present a “showcase” weekend on Friday 24th and Saturday 25th February…….Put it in your diary now!

GUEST CHEF WEEKEND FORMAT

On Friday evening, 24th February at – The Naked Fisherman – an a la carte menu with options of dishes from each chef, whereby guests can pick and choose from either.
On Saturday (25th) – The duo present a collaboration menu at The Cliff at Cap – US$85 per person – 4 courses excluding wines

MENUS

The Naked Fisherman Friday 24th

Tuna Sashimi
BBQ Pineapple, chilli & shallot

Roast potatoes
Garlic and thyme, sour cream

Charred chicken
Yogurt and chilli, St Lucian tomato salad

Dorado
Soya, lime and ginger, asian slaw

Caramelised bananas
Haute Maison Espresso vodka, coffee & mascarpone

Cliff at Cap -Saturday 25th

St Lucian Tomato
Goat’s Cheese and brioche

Ceviche of Scallops
Charred shallot, Guernsey Gin, Hazelnut

Pork belly, confit Rock lobster
Fennel and Lemon

Passionfruit Cream
Coconut and basil

Caramelised White Chocolate
Walnut, Haute Maison Espresso Vodka and Banana

About our Guest

In 2011 Simon moved to the west coast of Scotland to take the helm at the prestigious, 5 red star, Relais and Chateaux Isle of Eriska hotel where Simon quickly achieved 3 rosettes in his own right.

Moving to Guernsey in 2013 to be close to his family, Simon originally opened Urban Kitchen. However was soon noticed on the island and snapped up to take control of the designing and development of the kitchens in the multi million pound refurbishment of the iconic Rockmount on the West Coast which opened its doors in August 2014 and then later La Reunion in December 2014 which quickly gained huge recognition to become the islands only destination restaurant with a 2 week waiting list! Again Simons skills being recognized he moved again to take up the role as Executive Head Chef of the islands only 5 star hotel, the Old Government House Hotel and Spa which Simon continues to carve a reputation for on a daily basis. Whilst being on the island Simon has won the prestigious title of Channel Islands Chef of the Year Twice!

Simon is passionate about sourcing the very best ingredients available to him and loves speaking suppliers and peers alike who share his passion for food. He loves taking these ingredients, and with care and skill, extracts the very best of flavors marrying up gentle combinations that leave the diner excited and tantalized, ever looking forward to their next experience.

Chef Craig Jones guests at the Guernsey Food Fair in September

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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.”