The latest installment of the International Chef Exchange will see Guernsey's Tony Leck from 'The Pavilion' http://www.thepavilion.co.gg/ restaurant heading over to 'The Ginger Pig' to cook up a mouthwatering meal featuring some of Guernsey's finest produce.

The event which will take place in Brighton on the 14th July will feature Leck cooking up a storm with a menu that features Guernsey crab and seabass, beef carpaccio from Meadow Court Farm, cheese from Torteval, cider from Rocquette and of course the renowned Guernsey butter recognisable by its rich yellow colour.

On the 17th July the head Chef at 'The Ginger Pig', Semone Bonner, will be taking the challenge and creating a Sussex flavoured menu for The Pavilion Restaurant in Guernsey

The International Chef Exchange which is run by the popular Brighton & Hove Food and Drink Festival aims to promote gastronomic and wine tourism between reciprocal quality destinations around the world, share best practice between chefs in the hospitality industry and create commercial and export opportunities for regional food and drink producers.

Tony Leck is one of Guernsey's most popular and influential Chefs and is a well-known presence on the island. His restaurant is located at the well-loved St Pierre Park hotel, a resort style hotel located within easy reach of the island's capital St Peter Port. Rates start at £119 per classic double room based on two sharing and including breakfast.

Originally from the English Lake District, Leck has made Guernsey his home for the last 25 years and is driven by the diverse array of fresh seasonal produce that is available within the island and surrounding waters, believing that quality produce is best cooked simply with little fuss.

A keen advocate of Guernsey produce Leck was awarded 'Guernsey Ambassador of the Year' for showcasing Guernsey food. Having previously received the 'Outstanding Achievement Award', Tony is now the present Chairman of 'Taste Guernsey' a collective group funded by the States of Guernsey Culture & Leisure working to promote and stage food and drink events within Guernsey. He is also the author of 'The Pavilion on a Plate' which gives cookery fans the chance to sample and create his robust flavours and signature cooking style at home.

Tickets are available for the 14th July Tony Leck Guernsey meal at 'The Ginger Pig' and are priced at £40 per person. To book please call the Ginger Pig on 01273 736123. Tickets for the 17th July Semone Bonner event at The Pavilion are priced at £40 per person. To book please call The Pavilion on 01481 736676 or through facebook searching The Pavilion Guernsey.

The full menu for Tony Leck's 'The Ginger Pig' meal on the 14th July is:

Crab and Coriander Cake

'Le Vallees' Mushrooms on Toast

Torteval Cheese Bon Bon

'Meadow Court Farm' Beef Carpaccio

Braised Pork Belly, Scallops, Black Pudding puree, Pea Shoot Salad, Roquette Cider Sauce

Seabass, Seafood and Saffron, Roasted Vine Cherry Tomatoes

Meyer Lemon panna cotta, Basil Ice Cream, Peppered Hedgerow Strawberries, Guernsey Butter Biscuit

Torteval Fort Grey Blue Cheese, Herm Honey and Sark Butter Oak Cake, Loganberry Liqueur Jelly

Bean 14 Coffee, Guernsey Dairy Cream, Guernsey Butter Fudge

Getting there: Stay for 4 nights at 4* St Pierre Park hotel on the outskirts of St Peter Port situated in beautiful landscaped gardens. This offer includes 4 nights' accommodation with breakfast and offers great value in beautiful Guernsey. Travel by air price includes direct flight from Gatwick, return transfers, one piece of baggage and all applicable taxes. Price is from £489 for 5 nights for travel in Jul/Aug 14. Many other travel dates and durations throughout 2014 also available, For more information on our summer sale or to book the offer above, please visit www.channelislandsdirect.co.uk or call 08444 937 486.

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