Channel Islands cuisine

United Kingdom portal Locally-caught seafood has traditionally been important to the cuisines of both Guernsey and Jersey: mussels (called moules locally), scallops, oysters, lobster and crabs — especially spider crabs which are considered a particular delicacy.

[3] Channel Island milk being very rich with a higher fat and protein content than milk from Holstein Friesian cattle, cream and butter have played a large part in insular cooking.

[4] The "gastronomic hotspot"[5] islands of Guernsey, Jersey, and Sark have 16 restaurants listed in the Good Food Guide.

[1] Bean crock (les pais au fou) can best be described as a sort of Norman cassoulet.

It is a slow-cooked pork and bean stew, most authentically containing a pig's trotter, water and onions.