Island Life Magazine Ltd October/November 2009 | Page 107

FOOD & DRINK

life

As seen on Master Chef
The Priory Bay’s Executive Chef, Alexis Gauthier put the Master Chef contenders
through their paces at the Priory Bay’s London restaurant, Roussillon.
Alexis uses lots of Island produce in his
menus both on the Island and in London.
And he is particularly enamoured with the
rose veal from Briddlesford
Lodge Farm.
Alex with Head Chef,
Carlos Garcia Rodriguez
has just completed the
new autumn menus at
Priory Bay. The menu
includes tortellini of local
crab with island tomatoes.
There is also a six course
tasting menu including
island venison, wild sea
bass with razor clams,
local cheeses etc. Guests
may select from our
carefully chosen wine list
or allow our Restaurant
staff to select a different

glass for each course. Flights of wine are
carefully selecte