Eat Jersey 2016 chefs

We have a fantastic line-up of celebrated chefs joining us for the Eat Jersey Food Festival this year.

Andrew Fairlie, Two Michelin Stars, Four AA Rosettes

Aged twenty, Andrew was awarded the first Roux Scholarship, offering him the opportunity to train with legendary chef Michel Guerard at Les Prés d'Eugénie in Gascony.

Aged twenty, Andrew was awarded the first Roux Scholarship, offering him the opportunity to train with legendary chef Michel Guerard at Les Prés d'Eugénie in Gascony. After subsequent years in top French kitchens, he returned with his family to the UK, eventually coming home to Perthshire in 2001 to open his eponymous restaurant at the Gleneagles Hotel and Resort. In January 2006 Restaurant Andrew Fairlie became one of only eleven restaurants in the UK to be awarded two Michelin stars, and was voted one of the world's top ten 'Greatest Hotel Restaurants' by UK Hotel magazine. In the same year, Andrew was voted AA Chef's Chef of the Year.

André Garrett, Three AA Rosettes

André started his career at Hunstrete House Hotel near Bath before moving to London, where he worked at Simply Nico, Chez Nico at 90 Park Lane, Bistrot Bruno, The Dining Room at Landmark Hotel, Moxon's Restaurant in Clapham and Chris Galvin's Orrey.

André started his career at Hunstrete House Hotel near Bath before moving to London, where he worked at Simply Nico, Chez Nico at 90 Park Lane, Bistrot Bruno, The Dining Room at Landmark Hotel, Moxon's Restaurant in Clapham and Chris Galvin's Orrey. In 2001, André won the National Final - Prix Pierre Taittinger Competition, and soon after, the 2002 Roux Scholarship. He took the opportunity to extend his skills at three Michelin-starred Guy Savoy in Paris. Appointed Head Chef at Glavin at Windows at the London Hilton Park Lane upon opening in 2006, the restaurant gained a Michelin star in 2010 and André became renowned for his elegant modern French cuisine. In 2013, he launched his eponymous restaurant Andr Garrett at Cliveden House, followed by the more relaxed second restaurant The Aster Grill in 2015.

Jarek Nowakowski, One Michelin Star, Four AA Rosettes

Polish-born Jarek has recently returned to The Atlantic Hotel as Head Pastry Chef.

Polish-born Jarek has recently returned to The Atlantic Hotel as Head Pastry Chef. Jarek studied hotel management and catering at university in Poland, spending time in England, Greece and France as part of his course. He practiced his skills at Noma in Copenhagen, before working at prestigious establishments including Midsummer House in Cambridge, East Sussex's Buxted Park and Le Manoir aux Quat Saisons.

Mark Jordan, One Michelin Star, Four AA Rosettes

Mark joined The Atlantic Hotel and Ocean Restaurant in July 2004 from the highly regarded Gilpin Lodge Hotel near Windermere in The Lake District, having fallen in love with Jersey on his first visit.

Mark joined The Atlantic Hotel and Ocean Restaurant in July 2004 from the highly regarded Gilpin Lodge Hotel near Windermere in The Lake District, having fallen in love with Jersey on his first visit. During a 25 year career, Mark has worked with some of the culinary world's leading lights including Keith Floyd and Jean Christophe Novelli. He also headed up the team at the acclaimed Pink Geranium Restaurant near Cambridge for eight years.

Matthew Peryer

From completing his apprenticeship at The Chewton Glen Hotel, Matthew Peryer spent a total of six years working under three great head chefs Pierrer Chevillard, Alan Murchison and Luke Matthews, moving through the ranks from apprentice to Chef de Partie.

From completing his apprenticeship at The Chewton Glen Hotel, Matthew Peryer spent a total of six years working under three great head chefs Pierrer Chevillard, Alan Murchison and Luke Matthews, moving through the ranks from apprentice to Chef de Partie. During three years with Mark Jordan at The Atlantic, Matthew was promoted to Head Chef. In April 2013 Matthew moved his family to Lewdown in Devon and is now Head Chef at Lewtrenchard Manor. Working closely with his team to produce simple clean dishes using the best of what Devon has to offer and in particular sourcing his ingredients from the kitchen garden.

Nicolas Valmagna, Three AA Rosettes

Nic joined Grand Jersey in January 2015 and spent two weeks with Raymond Blanc in the kitchen at his revered restaurant Le Manoir aux Quat' Saisons.

Nic joined Grand Jersey in January 2015 and spent two weeks with Raymond Blanc in the kitchen at his revered restaurant Le Manoir aux Quat' Saisons. Nic's natural love of food led him to study in his late teens and it was in his home of Nice where his life as a chef began. He subsequently help positions at prestigious restaurant across the world including the Michelin starred Chez Bruno, Lorgues, France. In 2007 Nic joined the four star, two Rosette L'Horizon Beach Hotel & Spa as Head Chef of the fine dining restaurant prior to his promotion to Executive Head Chef in 2011.

Robert Thompson

Robert Thompson was inspired to cook by his brother Patrick, himself a successful chef, working together at The Falcon in Bedfordshire and Chimney's Restaurant in South Yorkshire.

Robert Thompson was inspired to cook by his brother Patrick, himself a successful chef, working together at The Falcon in Bedfordshire and Chimney's Restaurant in South Yorkshire. In 2001, Robert was appointed commis chef at two Michelin-starred Winteringham Fields under chef-patron Garmain Schwab, going on to become head chef only two years later, maintaining the restaurant's two Michelin stars. Robert was awarded his first Michelin star at the age of 23, making him the youngest British chef to receive such an accolade. He has since taken leading roles at Cliveden and was awarded a Michelin star at The Hambrough in 2009. Now, at the age of 33, he has decided to go solo, opening Thompson's on the Isle of Wight in 2015.

Simon McKenzie

Simon has worked with some of the country's leading chefs including Paul Gayler, Gordon Ramsay and Marco Pierre White to name but a few, has held head chef positions at Selham Hall Hotel, the Hambrough Hotel and Limewood Hotel, and has worked alongside John Campbell at the Vineyard at Stockcross.

Simon has worked with some of the country's leading chefs including Paul Gayler, Gordon Ramsay and Marco Pierre White to name but a few, has held head chef positions at Selham Hall Hotel, the Hambrough Hotel and Limewood Hotel, and has worked alongside John Campbell at the Vineyard at Stockcross. In 2011, Simon moved to the west coast of Scotland to take the helm at the Isle of Eriska Hotel where he quickly achieved 3 rosettes in his own right. Moving to Guernsey in 2013, he opened Urban Kitchen, led the re-development of the Rockmount, headed up La Reunion and joined the 5 star Old Government House Hotel & Spa in August 2015.

Steve Smith, One Michelin Star, Four AA Rosettes

Having gained his first Michelin star at 24 at Gordleton Mill in Hampshire, Steve Smith initially worked under Jean-Christophe Novelli.

Having gained his first Michelin star at 24 at Gordleton Mill in Hampshire, Steve Smith initially worked under Jean-Christophe Novelli. From here, further Michelin recognition followed as Head Chef at Holbeck Ghyll, Guellers and Seaham Hall, also winning two 'Hats' (the Australian equivalent to a Michelin star) whilst working in Melbourne. Joining in 2008, he held a Michelin star at the Burlington Restaurant at The Devonshire Arms, before moving to Bohemia in Jersey in 2013. Bohemia Bar & Restaurant was recently in the Good Food Guide 2016 with a glowing score of 7, as well as also named one of the top 50 best restaurants in the UK in The Sunday Times.

Tamas Varsanyi, Michelin Bib Gourmand, Two AA Rosettes

Originating from Budapest in Hungary, Tamas Varsanyi started his career working at the city's Corinthia Grand Hotel Royal, before gaining experience in hotels and restaurants in Cyprus, India and Montenegro.

Originating from Budapest in Hungary, Tamas Varsanyi started his career working at the city's Corinthia Grand Hotel Royal, before gaining experience in hotels and restaurants in Cyprus, India and Montenegro. In 2012, Tamas arrived in Jersey and started as Chef de Partie at Mark Jordan at the Beach. Tamas progressed to the position on Sous Chef before being promoted to lead the kitchen in 2014 under the direction of Executive Head Chef Mark Jordan.

Tom Brown, One Michelin Star, Three AA Rosettes

Tom Brown has worked with Nathan Outlaw at Outlaw's at the St Enodoc in Rock, Cornwall since May 2012 when he joined as Head Chef.

Tom Brown has worked with Nathan Outlaw at Outlaw's at the St Enodoc in Rock, Cornwall since May 2012 when he joined as Head Chef. Prior to this, he worked at other restaurants in Cornwall, including Rick Stein's Seafood Bar in Falmouth, and the St Kew Inn near Bodmin. Tom's CV also includes time at Le Manoir aux Quat' Saisons to the Hand & Flowers, gaining invaluable experience in these top kitchens. In January 2016, Tom took over as head chef at the Michelin-starred Outlaw's at The Capital in Knightsbridge. Cornish born and bred he brings his passion for the West Country to London.

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Book a Table

For bookings of more than six people please call 01534 744101 or email the Reservations team.

 

Michelin Star One Michelin star


AA Rosettes 4 AA Rosettes


Opening Times 

Breakfast:
Mon-Fri: 07.00 to 10.00
Sat-Sun: 07.30 to 10.30
Bank Holidays: 07.30 to 10.30

Lunch: 12.30 to 14.30

Dinner: 18.30 to 22.00


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