“Yummy yummy, it’s Jersey Royal Season 2023”, I know, but I’m like a kid when to comes to Jearsy Royals.

It was terrific to finally get back to Jersey for the start of Jersey Royal season; these potatoes are genuinely gorgeous. I have been a few times before, but every trip is memorable.

This time we are doing a live broadcast but from a different field further around the island; nevertheless, the view is stunning. Lucky for us, we haven’t experienced any rain yet.

This year’s crop looks really good, with the right weather at the right time, and as we harvested the crop, the soil was really dry, making the task so much easier. I’m still amazed that these beautiful spuds were only planted in January, and here we are in mid-April with a fully developed potato some 12 weeks later.

It was nice to chat with three generations of the family all, yes, all called Phil! (a good choice of name, I think). Seeing their 2-year-old grandson Phil tucking into the potatoes I cooked for the show was lovely. I even got to ride the small plough/harvester. They winch up the steep banks or ‘Cotils’ as they are known here. Not sure I’d like to harvest them without this significant bit of kit; it would be back-breaking stuff!!

On to the cooking!

When cooking Jersey Royals, I always say the less you do, the better, so gently scrape away the loose skin and simmer them in salted water. Once cooked, strain in a colander, drain well, then leave in the colander, cover with cling film, and leave to cool for 20 minutes minimum. If you do this, the flavour and texture are vastly improved. So go on, try it. You won’t be disappointed, trust me.

I serve mine with a baconaise and a garlic mayo with raw wild garlic leaves. The only thing I’m going to try to add this time is a little dried seaweed (nori) to the mayo. This is a nod to the fact that lots of seaweed is added to the young potatoes as fertilizer. I reckon it will work, so crack on with this idea.

Jersey Royal season 2023

We pulled off a successful live broadcast and it seems like everyone was happy with the result. I’m thankful for the help we received that allowed us to stay within the six-minute time limit. Even though I had a big carry-on bag with me on an EasyJet flight, I managed to slip through unnoticed.

Recipe ideas for Jersey Royals

I have some fantastic recipes that will help you create mouth-watering dishes using the delectable Jersey Royal potatoes.

Garlic Mayo

You know when Spring has arrived when the Jersey Royals appear on the shelves. Lovely!
Just one tip: ensure all the ingredients are at room temperature.
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Jersey Royal season 2023

Jersey Royals

Jersey Royals are a real Easter treat and are slightly more expensive but well worth the extra, especially as it's Easter. Sometimes fresh, new potatoes burst out of their skins when cooked, ensuring a perfect cook and a significant flavour boost.
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Your own bacon-flavoured mayonnaise is a unique and delicious addition to sandwiches, burgers, and even as a dip for fries. This is the perfect flavour builder for your Jersey Royal, and you can't beat homemade sauces and dressings.
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The Moorings Hotel
Welcome to the Moorings, the restaurant boasts a menu that features locally-sourced ingredients, creatively prepared and expertly presented by our talented culinary team. Take a seat on our outdoor terrace, sip on a perfectly-crafted cocktail, and indulge in one of our delicious dishes as you watch the river flow by.

Staying at the Moorings Hotel

Believe it or not, I had an incredible experience at the Moorings Hotel! From the moment I arrive, I am swept away by the luxurious comfort of the beds. I was reminded that sometimes, the greatest gift we can give ourselves is a restful night’s sleep. And the croissants—oh, those croissants! They were a true culinary delight that awakened my senses and filled me with joy. To top it off, the Crab Shack’s local oysters and crab poutine were simply divine. Additionally, the chefs’ expertise with the Jersey Royals was truly inspiring. This experience has created a memory that I will always treasure—and it has illuminated for me the beauty of savouring life’s pleasures, no matter how small they may seem.

Lunch at the Green Island Restaurant

Lunch the next day before we flew back was at the fabulous Green Island Restaurant. I have eaten here before, and it’s excellent, don’t be put off by the fact it looks like an ice cream parlour; it’s a serious restaurant. Keith, the owner, tells me he only opens from Wednesday to Saturday and only for lunch. There are no menus, just what he buys locally and what’s in season. Again, I had local oysters, a lovely fish soup and a dish of local lemon sole, scallops and broad beans, washed down with my first rose of the year; well, it was 26C, and a chap has to stay cool.