Company director James Lane is a Jersey man whose experience includes a year apiece at Le Manoir aux Quat'Saisons and the exclusive Little Nell resort in Aspen, Colorado. Yorkshire chef John Benson-Smith brings 25 years of experience to the island, including opening the luxury Hazlewood Castle near Leeds and, intriguingly, work as a development chef on Walker's Sensations crisps. The menu features mainly seafood using local ingredients. Oriental-style Mussels with Black Bean Sauce, Garlic and Ginger; Pickled Red Mullet with Preserved Red Peppers, Crisp Salad Leaves and Lavender Farm Jam; Tagliatelle with Lobster Shellfish tossed in Jersey Butter sprinkled with Sea Salt and Cracked Black Pepper; Assiette of Chocolate. In a former boatyard by the harbour in St Aubin, the decor is upscale island living. Highlights are the glass-topped conservatory affording spectacular seaviews, a contemporary ground floor bar in shades of plum and chocolate brown, a glass-walled show kitchen and the Captain's Table, allowing private dining on the balcony for up to six guests.

1 North Quay, St Aubin, Jersey, JE3 8BS. tel: 01534 744226. Website:

Cabbage Hall

Chef patron Francis Carroll's menu boasts Risotto of Crab with Spring Onions and King Prawns and Wild Mushrooms, Dauphinoise Potatoes and Haricots Verts;

Forest Road, Little Budworth, Cheshire, CW6 9ES.

Tel: 01829 760 292.


The new Moroccan restaurant from Tony Kitous, the owner of Levant and Levantine in London's

West End, offers a dazzling array of authentic Morroccan dishes. 1 Gloucester Road, London, SW7,

Tel: 020 7589 7969.


The first venture for Inn Good Company. On the menu: Devilled Kidneys with Wholemeal Buttered Toast; Gressingham Duck Breast. Lymm road, Little Bollington, Altrincham, Cheshire,WA14 4SU.

Tel: 01565 830 118.