Best Seafood of Sark
Sark’s Sea Fisheries announced the winner of their seafood competition in early November, an initiative organised to inspire sales of Sark fish and shellfish and highlight the skills of local chefs. The chefs were invited to submit their signature seafood dish which customers were asked to judge. Around two hundreds votes were cast from customers who had travelled to Sark from as far away as Australia and the United States with prizes for the best chef and his local supplier. First prize went to Andrew Tortice of Beau Sejour for his lobster surf and turf using lobster supplied by Bas Adams. Sally Hutchins of Le Vieux Clos came second with her fish chowder using fish caught by Jarrod and Eddie Glabor of AJ’s came third, also with a fish chowder, using Peter Bonafin’s fish. Chairman of the Sea Fisheries Committee, Dave Cocksedge, gave out the prizes at a reception at Beau Sejour.
Pictures L -R; Andrew’s prize-winning dish, Andrew receives his prize from Dave, Sally receives her prize