Islands on a Plate

The Channel Islands’ culinary identity is shaped by pure sea waters, lush undulating countryside and the people who work both ocean and land. At Fermain Valley Hotel in Guernsey, that proud heritage is characterised through line-caught fish, locally-reared meat and seasonal vegetables grown just a stone’s throw from the kitchen. Every element that makes a dish on our menu is sourced with care, cooked with respect, and served at its freshest.

At Hand Picked Hotels, we are passionate about working with local suppliers who form the bedrock of our communities and provide fresh, flavoursome ingredients that truly reflect their surroundings.

From ocean to field, over these pages, we showcase island cooking at its best, with sumptuous dishes created with care and beautifully paired wines that embody our ethos.

Enjoy!

All the dishes featured have been prepared by Fermain Valley Hotel’s Executive Head Chef, Dale Lapperts and Sous Chef Trixia Sta Cruz.

Pan-fried Local Seabass Fillet

Served with samphire, wilted sea spinach, buttered Jersey Royals, tenderstem broccoli and carrot and broccoli purée.

A fitting tribute to the stunning waters surrounding Guernsey’s shores, the subtle sweetness of the delicate white fish is matched perfectly with the vibrant, briny flavours of zingy samphire. Soft, glossy sea spinach beautifully balances the natural saltiness, while the Jersey Royals’ revered nutty flavour adds to the delightful symphony of flavours. The delicate addition of tenderstem broccoli accompanied by silky carrot and broccoli purée provide a refined and harmonious finish to this stunning dish.

Guernsey Surf & Turf

Local ribeye steak and Guernsey scallops served with dipping sauces, dressed house salad and Pierre Koffman chips. Cooked tableside on your own volcanic rock.

A local twist on this indulgent classic, succulent ribeye steak is paired with delicately seared Guernsey scallops. The savoury richness of the steak is perfectly offset by the sweet, buttery qualities of the seafood, while a crisp green salad and Fermain Valley’s trademark dipping sauces add freshness and depth of flavour. Finished with Pierre Koffmann’s signature triple-cooked chips, this showstopper dish delivers theatrical flair from volcanic stone to plate, while celebrating the very best of land and sea.

Signature Nachos

Served with local seasonal vegetables, heritage kale, pomegranate, radish, guacamole and mixed pickled chillies.

A taste of Mexico with a Guernsey twist, our nachos are loaded with the freshest flavours and delivered with flair. Seasonal, locally sourced vegetables provide a bold centrepiece of texture and taste, perfectly complemented by the nutty, earthy kale. Spice enthusiasts will love the lively kick of tangy pickled chillies, while sweet, refreshing pomegranate, zingy tomato salsa and rich, smooth guacamole will quench any fiery heat. A true crowd-pleaser, our nachos are the ultimate fiesta food, ideal as a treat for two or for a lively gathering with friends.