April 20th, 2012 by Richard Lord
The Fresh Friday Market in Market Square, St Peter Port enjoyed a successful second week although the weather was more variable with moments of bright blue sky interspersed with short showers.
Besides the delicious food sold, one of the pleasures of food markets is the banter that occurs and the comaraderie that develops between regular customers and vendors.
Dave Gorvel sold a wide variety of locally grown vegetables.
M. L. Fish set up a stall in Market Square to sell cooked crustaceans including lobster, prawns, and spider crab. Lyn Vaudin and Liam Vaudin who ran the stall sold freshly picked crab meat also.
Shaun Wyatt-Nicolle manned a stall representing a number of Guernsey food producers.
Guernsey gâche and donuts from Senners bakery in St Martin were also for sale.
Shaun Wyatt-Nicolle said “last week the Guernsey gâche was sold out by 10 am and the donuts were sold out by 11 am, and so this week I tripled the order and I am virtually sold out again.”
Shaun Wyatt-Nicolle sold also fresh Castel eggs.
Rita’s Hungarian Chimney Cakes were back at the Fresh Friday Market for the second week and doing a roaring trade.
Rita Csaki rolled the flour around a wooden cylinder. The pastry cooked in an electric oven.
The Hungarian chimney cake is then rolled in a selection of toppings, which include cinnamon, almonds, walnuts, vanilla, and chocolate sprinkles.
The hot rolled pastry is removed from the wooden cylinder and cooled momentarily before it is packaged for sale.
Rita Csaki cut a Hungarian chimney cake into pieces to taste. It was delicious.
This week Rita Csaki and Sylvia Toth wore traditional embroidered Hungarian blouses from the town of Kalocsa.
Rita also displayed a beautiful embroidered tablecloth made by her mother.
The embroidery is called ‘Kalocsci’ after the town where the traditional design originated.
Jenson Button and Lewis Hamilton wore this embroidery on their racing suits during the Hungarian Grand Prix.
L’Escalier enjoyed a large number of customers throughout the day. Their delicious pizza of last week was savoured again. This time pieces of brie cheese topped the pizza.
There was apple tart too and chicken and pork pies, as well as vacuum-packed gourmet meals in a bag.
Chef Elliott Osborn brought a hot tray of chicken, spinach and black pudding omelette from L’Escalier restaurant kitchen.
Tasting samples were handed out and met with universal approval. Portions of the omelette quickly sold out and Elliot Osborn returned to L’Escalier to make another tray of the delicious omelette.