We are all being reminded to vote for the definitively local ingredient that will form the basis of a new Manx National Dish, writes Julie Blackburn.

The vote is being run by the Department of Environment, Food and Agriculture and the winning ingredient will be at the heart of a dish created and cooked live at the Isle of Man Food Festival in September.

In case you need any ideas about what to vote for we have asked some local chefs and food producers - and the Chief Minister himself - what their choices would be.

Nowadays it isn’t hard to access a huge range of local Manx food products but this wasn’t always the case.

Phil Taylor from Rock Food Concepts which operates, 14North and Little Fish Cafe recalls: ’It’s fair to say that some of the procurement channels didn’t exist when we first opened but we made it work and forged relationships directly with producers.

’Initially I started by attending farmers’ markets and by visiting local farmers, fishermen and artisanal producers.

’This way I met with the local food heroes and gained a better understanding of their products.

’My training at Ballymaloe Cookery school in Cork was all about championing and celebrating local and seasonal produce. They have been spearheading this movement in Ireland for a couple of generations and though the concept seems to be quite "trendy" at the moment it really is much more important and integral than just a trend.

’With regards to picking an ingredient that represents our island best, I don’t see that there is anything more appropriate than Isle of Man queenies.

’I moved to the island eight years ago and was fascinated to learn that the island had this shellfish which was indigenous to our seas.

’Operating two restaurants I can say with complete confidence that queenies are the single biggest-selling item on our menus to locals and visitors alike and they are always the first dish I recommend.

’Queenies are fairly versatile and can be cooked with a variety of ingredients, they are relatively cheap, accessible and the perfect "fast food".

’Queenies and bacon is obviously a classic combo which is served in various formats across the island, representing us brilliantly.’

Apart from the taste, the major reasons for buying food locally include traceability, low food miles and freshness.

When we asked the Chief Minister he really entered into the spirit of the vote by envisaging a complete menu of Manx produced food.

The Chief Minister’s Menu

Starter

Manx queenies, with bacon cooked in garlic butter

Main course

Manx-bred Aberdeen Angus 100% pure fillet steak, hung for 30 days

Fresh Manx new potatoes with a knob of Manx butter

Carrots, cauliflower and broccoli

Dessert

Blackberry and apple pie (blackberries picked from Manx hedgerows and apples from the Chief Minister’s own apple trees)

For a farming family that produces beef, lamb and pork, choosing just one ingredient was always going to lead to a heated discussion for the Teares at Ballakelly Farm.

Farmer Alan not only rears all the animals, he has also trained as a butcher and sells joints of meat, chops, mince and sausages from their online farm shop.

When it came to choosing a favourite local ingredient Alan’s wife, Rachel, set a controversial note straight away by admitting: ’Chips, cheese and gravy is my thing so my ingredient would have to be Manx cheddar.’

What - not a nice fillet of beef or a rack of lamb?

Rachel conceded: ’I suppose kippers is the one you would think of for a Manx ingredient. They’re my daughter Tinky’s favourite and we make a pork and kipper sausage. When we did a tasting of all our six sausage flavours our pork sausage won but the pork and kipper was second.’

Alan said he would go for a Manx pork chop especially the Ballakelly Farm Fred Flintstone chop which is ’huge’.

And they did all come together when it came to choosing their favourite family meal which is, appropriately, bangers and mash with of course Ballakelly Farm sausages and local Manx spuds.

Grower Bry Radcliffle is based at Rye Hill in Andreas and sells his own freshly picked veggies and free range eggs through the Food Assembly and his Saturday morning Fresh Veg Shed in Ramsey.

Not surprisingly, when it comes to a favourite ingredient for the national dish, Bry says: ’Anything seasonal does it for me.

’I love new season carrots, just picked, and I actually love sprouts - they’re usually available from October and November through to spring time.

’Spinach is my fave, lightly steamed with butter and served with two poached eggs on toast, from the Ryehill free range hens.’

Kirsten Bennett from The Good Health Store in Port Erin reminded us that a good Manx breakfast is the best start to the day.

She said: ’All our local products are very popular because of their excellent quality, low mileage and natural ingredients.

’From the products we currently stock you could make two excellent breakfasts. The first might be Paula’s Kitchen granola topped with Dairy Shed yogurt, some fresh berries and spoonful of Manx honey made by Stan Clucas in Port Erin.

’Or you could serve bacon, eggs and sausages from Close Leece Farm with a slice of Golden Bakery bread toasted. Either of those would make a great start to the day!’

â?¢ You can vote online at www.gov.im/food or in person at the Southern Agricultural Show and the Royal Manx Agricultural Show. The vote closes on August 13.