Channel Islands Restaurant Guide

“Top-notch”, “consistently excellent” cuisine from chef Andrew Baird distinguishes this “very comfortable” and slightly old-fashioned Relais & Chateaux establishment: a fourteenth-century manor house with landscaped grounds which has been run as a hotel since 1949 by three generations of the Lewis family. Particular strengths include “wonderful Jersey seafood”, “the best Sunday roasts” and a “brilliant wine list”.

“One of the best restaurants on Guernsey” – this beachside venue, complete with large terrace and bar overlooking the bay has gorgeous views and continues to inspire enthusiastic feedback for its contemporary cuisine (mostly fish and seafood, but also with steak).

Co-run by the owners of The Atlantic Hotel – and helmed by Mark Jordan, who held a star at the hotel’s Ocean Restaurant for over a decade – this smart, beachside bistro wins uniformly stellar marks for its fishy cuisine, not least a “lovely lobster Thermidor”.

A chic venue in a “glorious beachside surrounding”, in St Brelade’s Bay, with a terrace and gallery-style windows to let the light pour in; “on the whole it hits the spot and when it’s on form it delivers the highest quality food”.

A “little piece of France” – this “beautiful little restaurant in St Peter Port, with lovely service and delicious, good-value food” has a “genuine Gallic bistro” menu packed with classics, from snails and frogs’ legs to coq au vin.

“Quiet, discreet and very enjoyable”, this classy seafood specialist occupying a late-18th-century harbourside warehouse in picturesque St Peter Port has just celebrated its 20th anniversary under chef-patron Günter Botzenhart.

2018 Review: Mark Jordan produces some “superb food” (it’s “almost worth going for the Dauphinoise cappuccino alone”) in the swish dining room of this bayside country hotel, which boasts fine views. It has kept the tyre men’s favour for a decade now – and even the most sceptical report this year rated it as very good all-round.

2018 Review: Shaun Rankin’s highly accomplished cuisine from a variety of menus running up to a seven-course tasting option inspires some exceptional ratings from most (if not quite all) visitors to his slick restaurant, bar and deli.