Channel Islands, French 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”.

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.