Proud and passionate, the Guernsey people have more than a beautiful island to showcase. The ten-day festival in September is one any keen foodie should be heading out to. Nick gets a preview.
It’s salty and citrusy, juicy and crunchy, it’s plentiful and it’s free. I’m eating a handful of rock samphire that I’ve plucked from the ground not twenty feet from the road and it’s delicious.
Unlike the samphire you find in the fishmongers, this Guernsey rock samphire is much fresher and almost needs no cooking at all.
I stick some in my pocket to nibble on as I watch the local kestrels hovering effortlessly on the wind, keenly scanning the ground for their own free food to appear.
As the car weaves inland through the narrow lanes on this small island, toward a goat farm I’m off to visit, another form of foraged food reveals itself, the Hedge Veg. Continue reading