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JPRestaurants are delighted to sponsor this year’s Black Butter Making at The Elms, head quarters of the National Trust for Jersey. It’s a wonderful annual event that celebrates our community spirit and at the same time adapts a centuries old tradition to the modern age. In many ways the event is like the National Trust for Jersey itself; preserving the best of our past to enhance and bring pleasure to our frenetic, present-day lives.

The family owned JPRestaurants, and our sister business, Jersey Pottery have served customers in the Island for over 70 years and we too seek inspiration from our Jersey roots to offer locals and visitors the best of Jersey. We are excited to be using some of the black butter made at The Elms in a pudding we will be putting on the menu at Jersey Crab Shack this Autumn and Winter.

The hard work and skill of the apple growers, peelers, stirrers and bottlers makes for a delicious, dark and fragrant apple butter, known in Jersey French as d’nièr beurre. We have used it in a Black Butter and Caramelized Apple Cheesecake which will be on the menu at Jersey Crab Shack this winter. The spices and luxurious taste will make it a perfect alternative to Christmas pudding too.

We have another reason to be pleased to be supporting the National Trust for Jersey Black Butter Making this autumn. We have recently opened a new Jersey Crab Shack in St Helier in a historic building that was formerly a hotel and restaurant in Market Street where Jerseymen and women would stay on their overnight trips to the Central Market. If the walls could speak, there is no doubt we’d hear of much discussion over the dinner table of the best d’nièr beurre recipes and the apple harvest that year.

Backing on to our existing restaurant and boutique hotel Banjo, which is also set in a beautiful historic building, Jersey Crab Shack St Helier has been completely renovated and transformed into a modern day restaurant. The look and feel is very 21st century but it is enhanced with design detail taken from our past Island traditions, as well as the original Jersey Crab Shack in St Brelade, which we also plan to renovate this winter to reflect the updated style of our new St Helier restaurant.

The bar is made of brass and has hammer-embossed patterns evocative of the bachîn, or brass cooking pots, traditionally used to make black butter. The bachîn also features on our logo and elements of it are included in our new crockery made by Jersey Pottery and on our team uniforms.

We look forward to welcoming National Trust for Jersey members to Jersey Crab Shack St Helier to try the fruits of their Black Butter Making labour and take a look at the renovated historic home of the newest Jersey Crab Shack !

Our largest table size available is for eight people. Unfortunately we are unable to allocate more than one table per booking and will not be able to honour multiple bookings for the same party.
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