It’s all about the seaside at this luxury hotel designed to resemble a 1930s ocean liner, where readers this year had a ‘wonderful, relaxing stay’. On a headland overlooking St Ouen’s Bay, with landscaped gardens and outdoor pool, it has full-height windows to show off the view, contemporary artwork drawing inspiration from sea and sand, and a restaurant serving sublime seafood. Those bedrooms without a sea view overlook the golf course, and all rooms have a marble bathroom, 24-hour room service, fresh fruit and a daily newspaper. A ground-floor Executive Suite had a minibar fridge with Jersey milk, good tea but instant coffee. The kitchen is the bailiwick of executive chef Will Holland. In the Ocean restaurant, ‘tasty amuse-bouche’, scallops and John Dory were ‘top drawer’. Both the tasting menu and tasting room proved less of a hit, though Jersey potato with Winchester cheese and onion ash was rated highly. Breakfast in bed brought ‘proper fresh orange juice’ and bacon in a ‘wonderful’ sourdough roll. A happy ship, then, ‘with some great staff, lovely views and tasty food’. (Kevin and Victoria Seymour)