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NOTIFICATION OF TRAVEL

In accordance with the latest advice from the States of Guernsey and Government of Jersey if you are flying to Guernsey or Jersey, please read the following pre-departure information.

Jersey:

From Friday 20 November, all passengers arriving into Jersey from Green, Amber and Red regions of the UK will require triple PCR tests on Days 0, 5 and 10:

  • Green - Day 0, Day 5 & Day 10 PCR test: Self-isolation until Day 0 negative test result
  • Amber - Day 0, Day 5 & Day 10 PCR test: Self-isolation until Day 5 negative test result
  • Red - Day 0, Day 5 & Day 10 PCR test: Self-isolation until Day 10 negative test result

The three-band system also applies to countries and regions outside of the UK. An updated list by region can be found here: countries and regions are risk assessed.

Passengers are required to disclose their travel history for the 14 days prior to arrival in Jersey, including country of departure, and any other countries or regions visited or will have visited in this 14-day period.

General advice for travelling to Jersey can be found here.

Everyone planning to travel to Jersey is required to complete an online registration form within 48 hours before departure.

JERSEY PRE-REGISTRATION FORM

If you have any questions you can call the Blue Islands Customer Care team on:
01234 589 200

Mon-Fri: 09.00-17.30


Guernsey:

The States of Guernsey has issued new travel restrictions, if you are planning to travel to the island on or after 14 January 2021, your journey must be for essential reasons. This means you need to apply for an Essential Travel Permit which you can do by going to https://covid19.gov.gg/guidance/travel/essential-travel. Without this permit you may be denied entry, and may be prosecuted and fined up to £10,000.

 

General advice for travel to Guernsey can be found here www.gov.gg/coronavirus, alternatively, please call the States of Guernsey Covid non-clinical helpline on 01481 717118.


Enhanced wellbeing - fly with confidence

The continued safety and wellbeing of our passengers and crew is always our highest priority which is why we have implemented enhanced wellbeing measures which includes all customers aged 11 and above wearing face masks.

There is an exemption to the requirement for a face covering for customers with medical grounds, such as respiratory difficulties. If you meet the exemption requirements, you may be asked to present supporting government documentation

This is one element of a series of enhanced wellbeing measures we have implemented which include:

  • Microbe Shield surface protection in the cabin
  • Aircraft touch point sanitation procedures
  • Cabin air is continuously replenished with fresh air every 5 - 7 minutes, the cabin may be slightly cooler than normal, therefore you may wish to have a jumper to hand
  • Seat allocation to maximise the distance between passengers in the cabin where possible.
  • Reduced contact points, with the exception of safety cards, all seat-back literature has been removed and there is no inflight service

We look forward to welcoming you on board.

More information

Kitchen Inferno

Can't stand the heat?

At Michelin starred chef Shaun Rankin's kithcen Inferno event, two teams of novice chefs battled it out over the ovens, raising money for Jersey Cheshire Home as they cooked up a storm. Rankin had his work cut out when he had to direct the two teams as they prepared a feast for their discerning guests. Which menu would the guests choose? And which team - red or blue -would deliver on the night?

The Blue Islands team - in blue, of course - was captained by our very own Rob Veron, supported by Jersey personalities Hannah Jacques, David Lord, Peter Mac, Harry McRandle, Sally MintyGravett and Kevin Pamplin. Highlands Academy student chef Rebecca De Sousa was on hand to assist. The red Airtel-Vodafone team were led by Tim Bond, accompanied by Sophia Bird, Ben Davies, James Filleul, Brian McCarthy, Peter Shirreffs and Derek Warwick - ably supported by student chef Nathan Vibert.

Preparation began long before the event itself, as the teams got together to create their menus. The fact that they were not professional chefs did not stop either cohort from deciding on ambitious dishes: both menus featured two choices of starters, mains and desserts and were a far cry from home cooking. Highlights of the red team's menu included ceviche tuna, roasted canon of lamb and chocolate fondant with pistachio ice cream and brittle. The blue team promised delights such as beetroot carpaccio, Asian monkfish en papillote and classic lemon tart with basil sorbet.

As the would-be chefs started prepping their concoctions, Shaun warned them that he expected them to keep their workspace clean and tidy and impressed upon them that '90% of cooking is about organisation.' Following a slip of the knife, Blue Islands captain Rob Veron was soon accessorising his chef's whites with a little extra blue - in the form of catering plasters - but his team emerged victorious when the scores from the 50 diners and Shaun were combined.

Rob was thrilled when the blue team won and the experience certainly opened his eyes to the fact that a chef's role is a challenging one.

It was one of the most testing days of my life, but also one of the most amazing things I have ever done," he said. "For our team to win really was the icing on the cake. It has given me a wonderful insight into how hard a successful kitchen needs to work, with such precise timings and a great deal of teamwork. I'd like to thank Shaun for his guidance and support throughout the experience and say a huge thank you and congratulations to the rest of the team.

Shaun added:

It's been a turbulent and awe-inspiring night. The teams really gave it their all; I don't know if they had any idea how challenging it would be. I take my hat off to both teams but the Blue Islands Team and their leader Rob Veron were the champions, it was teamwork that really pulled them through. There's literally been blood, sweat and tears but everyone is so proud of what has been achieved on behalf of Jersey Cheshire Home.

Money raised from Shaun Rankin's Kitchen Inferno will go towards Le Masurier Managing Director Brian McCarthy's Sponsorship. His efforts have already helped to raise over £15,000 so far this year for Jersey Cheshire Home.

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