Grange Lodge Hotel

Named after the Guernésiais word for seaweed, Nathan Davies’ latest venture is the very definition of a destination restaurant. Situated in a beautiful coastal location, it makes the most of Guernsey in both its setting and in using an abundance of local produce. Sublime natural flavours are enhanced by expert cooking and well-conceived combinations, such as lamb belly with cherry and charcoal. Seaweed in all its guises is a running theme, starting with a deep broth made using eight different varieties. The team are on show in a majestic open kitchen and deliver their creations with great prid

Thankfully pronounced ‘foo-koo’, this former post office is now a slick and lively izakaya filled with the buzz of contented diners feasting on its roll-call of Japanese favourites. Tempura, robata, ramen, sushi – you name it, they’ve got it here and it’s executed with both skill and care. The chicken yakitori, for instance, is tender and tasty, enhanced by a little caramelised glaze. The ‘sābisu sa sete itadakimasu’ (‘let us serve you’) chef’s counter experience offers something more immersive, while the selection of sake and highball cocktails adds to the fun.

A stalwart of the Guernsey restaurant scene, Le Nautique continues to delight diners and be the name on everyone’s lips around the island. It’s easy to see why, for this is a restaurant run with heart and pride that serves straightforward, satisfying fare that’s perfect for the setting. Occupying a former sailmaker’s warehouse on the quayside (ask for an upstairs window seat for the best views) and sporting a stylish nautical design, this is a place to relish seafood of all shapes and sizes. Clean, classical dishes show off the prime produce with minimal adornment.

After admiring the view of the harbour opposite, enter into The Hook’s ground-floor Casbah bar, where you can sip a cocktail before dinner and perhaps be tempted by the enticing nibbles and flatbreads. Upstairs, the main event awaits, with an appealingly varied menu that ranges from small plates to whole fish and nose-to-tail cooking over the open fire. Clean, uncluttered dishes are the overriding theme, such as succulent scallops with punchy XO sauce or skate wing with caper butter. Ask for a table by the window for the best views, or in a booth for more privacy.