‘The Big Eat’, a new food festival celebrating the island’s rich culinary culture, hopes to put the island in the centre of the foodie’s destination map, according to the States marketing arm.
It is set to launch next spring, and will then run annually every April and October.
Visit Guernsey is keen to hear from local businesses that want to take part.
‘We’ve had a really positive response so far,’ said lead marketing officer Zoe Gosling.
‘The one thing that we really need for anything like this to be a success is for these key groups to get behind it and we’re really delighted that that’s happened.
‘Lots of different food providers have done things previously, but not collectively, so what we’re trying to do is pull together what we know is already there, add to it, and really establish it either side of our main summer season.’
But one party not welcoming the idea are the organisers of Tennerfest.
The fixed-menu commercial initiative has run every October since 1998 and is organised by local marketing firm Hamilton Brooke.
Restaurants pay £450 to take part, with the incentive that it will attract customers and enhance the business’ visibility.
A Tennerfest spokeswoman said the essence of the festival had always been about much more than a single price point.
‘It’s about making dining out accessible, delivering great food at affordable prices, and, crucially, supporting our local hospitality establishments,’ she said.
‘By doing so, Tennerfest has also helped support the broader objectives of Visit Guernsey by showcasing the islands’ vibrant food scene to visitors as well as locals.
‘We are therefore surprised and disappointed not to have been consulted on the launch of a similar initiative.
‘Given our shared goal of strengthening the visitor economy and supporting island businesses, we would have expected collaboration rather than duplication, particularly from an organisation whose remit is to promote and support the islands as a whole.’
Tennerfest and Visit Guernsey collaborated on this year’s Spring Food Festival which showcased the ‘island’s finest local produce and culinary talent’.
Visit Guernsey confirmed it was yet to speak to its former partners about any overlaps.
‘Our focus is currently on getting April up and running and off the ground and being a success,’ said Ms Gosling.
‘Probably towards the end of this year, we will then turn our attention to October, and then we will have a conversation with the Tennerfest organisers about how these things can sit alongside each other, depending on what their plans are.’
She added that there had to be room for new initiatives.
‘Yes, we have the menu element, but for us it’s very much a game of two halves with these with the events as well,’ she said.
‘We want visitors to come to the island in these months and see this branding everywhere they go, and I think it would be remiss of us not to have something like the menus that the restaurants can also take part in, as it’s the easiest way for them to be involved.’
Tennerfest organisers have their focus firmly on this year’s event. Menus for 2025 going live on the website today.
‘Once again, we have seen a strong take-up from many of the island’s restaurants who value the support the festival provides,’ the spokeswoman said.
The heart of Tennerfest remains unchanged – bringing people together to enjoy fantastic food at unbeatable value, strengthening our hospitality industry, and celebrating a tradition that has stood the test of time.’
The Big Eat is aiming to serve up something new
Preparations are well under way for The Big Eat, which will see events like meet the locals, the great outdoors, foraging and fine dining, and French connections.
It has been backed by industry bodies the Guernsey Hospitality Association and the Guernsey Tourism Partnership, and aims to boost tourism during the shoulder seasons and position Guernsey as a leading foodie destination.
‘We’ve still got lots to do, but this seemed like a good point to put it out there and to let people see what we are planning,’ said States lead marketing officer Zoe Gosling.
She believed the new festival could really help put the island on the gastronomic map.
‘We have some incredible new products that have come onto the market here, like Vraic, that are already elevating us as a food destination,’ she said. ‘If we can provide a bit more for those people who are coming, then it means they’ll stay longer, and then the whole economy benefits from that boost.’
She added that bringing back the French market would also be part of the event.
More for the local market, the team has been exploring opportunities with food writer James Strawbridge about a ‘meet the producers’ dinner, and a hedge veg safari tour with Outdoor Guernsey, where the produce turns into lunch or dinner at a local restaurant.
‘All these things are to be confirmed, but it gives a flavour of the immersive, interactive experiences that get under the skin of what local produce and what local food is about.’
Global food tourism was worth approximately £707bn. in 2024 and is anticipated to increase four-fold in the next 10 years. Ms Gosling said the main driver behind the event was enhancing the visitor economy.
‘It’s making sure that we’re making Guernsey interesting and attractive to people,’ she said.
‘None of these things will be a success unless they are supported locally and if we put on quality events over a series of weekends, with a menu offering that’s underpinning it, that can only be of benefit to locals as well.’
Visit Guernsey is hoping to have definitive plans for the Big Eat ready by the end of next month. It is building a website and wants to be able to start attracting visitors for next spring by the end of next month.
‘For now it’s about getting everyone on board and doing a little bit of matchmaking to connect everyone together.’
Guernsey Hospitality Association president Alan Sillett said it was delighted to see a new overarching food festival brand.
‘Guernsey has much to be proud of when it comes to its vibrant foodie scene,’ he said.
‘Hopefully The Big Eat Guernsey will develop into a strong promotional offering that will give visitors and local residents something to pique their interest and enjoy the many different events and menus that will be available from late March. We will certainly be encouraging our members to get involved.’
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