Guild Member Profile

• Flat 2, 23 Clarendon Road, St. Helier, Jersey, JE2 3YW
• 07700342741
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• https://www.instagram.com/anislandchef/

Christian Gott

Food and drink writer, chef

• Full member

• blogger
• event-spking
• podcaster
• writing

• South West

• camra
• Guild of Food Writers

• beer
• brewing
• cooking
• drinks
• food-matching
• wine

What is the one thing you'd like to tell visitors to the Guild's website?

Having worked in hospitality for over thirty years I now write about food and drink. Having run several pubs, cooked in an awful lot more, and worked for an award-winning brewery I am especially keen to promote cooking with beer and cider and am currently chef in residence for CAMRA’s What’s Brewing platform.

What you can offer as a writer/beer lover?

I try to incorporate a little learning and some of my passion for both food and drink in my writing and use recipes as a vehicle to talk about different beers and cider. I am lucky to be able to write about something I love.

What do you like most about being a Guild of Beer Writers member?

I’m awed by the knowledge and experience of Guild members and am inspired to try to become a better writer myself.

• Jersey's Beer Scene

  Before I started this post, I worked out how many places on the island you could buy a decent pint of beer. For a relatively small land mass, just nine by five miles and with around 100,000 inhabitants, it was surprisingly difficult. Despite a huge reduction in visitors since its holiday heyday, locals and tourists alike support two breweries, and every type of place you could wish to drink in, from classic boozers and gastropubs to craft beer joints and a hidden 1920’s-style speakeasy.

• Mussels with Cider and Bacon / Moules à la Normande

  Moules à la Normande are a variation of the classic Moules marinière using the cider produced in the region. Some recipes use mushrooms and some bacon which is how I like mine. We have a long tradition of cider-making in the Channel Islands. For my recipe, I am using La Robeline Cider. Since 2005 Richard and Sarah Matlock have been producing a ‘champagne’ style cider. Using a vintage French cider press shipped over from Normandy. This recipe uses local mussels, cider, and cream.

• Summer fruit and goat’s cheese salad with Henry Hogz Raspberry Sour vinaigrette

  Summer is in full swing. Cricket, Wimbledon, strawberries and cream, picnics on the beach and if you are lucky, the chance to enjoy a refreshing pint in a pub garden. I’m a recent convert to both fruit in salad and beers, and today’s recipe includes both.

• Beer-battered monkfish bites with coriander chutney

  Spring is in the air and soon more and more of us will be making trips to the seaside. While I don’t do deck chairs or donkeys anymore, I am still partial to fish and chips wrapped up in newspaper, eaten with my legs swinging over the sea wall.

  Another seaside classic is scampi. Scampi is very similar to a prawn or langoustine and is normally breaded and deep-fried. Many restaurants used to substitute monkfish instead of scampi tails because it used to be much cheaper and unloved. It’s hard to believe now with monkfish being such a popular and expensive fish.

  As a homage to both these dishes, this recipe is for bite-sized, beer-battered monkfish. This is easier to cook than a full fillet of cod or haddock and is a great snack. You can use the batter if you want to use cod or even with meat such as sweet and sour chicken balls as it’s so versatile.