With ‘spectacular’ views over landscaped gardens to St Ouen’s Bay, Patrick Burke’s upmarket hotel is ‘just about perfect for a restful break’. Founded by Patrick’s father, Henry, in 1970, it stands in six acres of grounds beside La Moye golf course, with five miles of sandy beach below. The sea-facing bedrooms have Channel views from full-height windows and balconies, a marble bathroom, smart contemporary furnishings and decor. Golf-view rooms, although similarly ‘beautifully appointed’, lack the wow factor of a sea vista. Snacks are served all day in the lounge and on the terrace while, in the Ocean restaurant, new chef Will Holland (who gained a Michelin star in his twenties) cooks a daily-changing market menu alongside the à la carte. Typical dishes: pan-fried sea bass, crab risotto, locally foraged sea vegetables, crispy shallots, onion oil; roast beef fillet and braised cheek, bone marrow crust, parsnip purée, smoked bacon, red wine sauce. A seven-course gourmet menu, showcasing Jersey produce, is available in the Tasting Room, opened this year. ‘The staff are the hotel’s greatest asset,’ says a reader. ‘This is what a good hotel should be.’