The Farmhouse Hotel

The Farmhouse Hotel may have its roots in the 15th century, but the operation is run with a distinctly contemporary verve. In the hands of the same family for half a century, the place is kept slickly up to date and all aspects of décor and service are buffed to a high gloss. Nowadays there are five individual restaurant areas spread around the sophisticated set-up, while the summer months bring the enticing prospect of alfresco dining by the pool, on the terrace, or in one of the garden gazebos. Expect to see Guernsey's finest ingredients handled with confidence and creativity, particularly the island's top-class fish and seafood, which might appear in a starter of pan-seared scallops in pancetta served with caramelised celeriac purée, and a julienne of apple and pea shoots, followed by brill with fondant carrots, swede and carrot mash and beurre blanc.