In the Hotel Kitchen

Fermain Valley Restaurant Guernsey

Executive Chef, Christophe Vincent, oversees The Valley Brasserie and Terrace within the hotel as well as all the banqueting and functions at The Venue.

Award winning Christophe has now been cooking in Guernsey for 13 years and formerly held Guernsey's only Michelin star. He prides himself on developing innovative, top quality menus using seasonal fresh local produce and ensures that the hotel delivers everything from working lunches to fine dining options, catering for all clients' and guests' needs. The restaurants' menus are changed 10 to 12 times per year.

Previously Christophe worked as chef at the Roux Brothers' Le Mazarin in London and also as head chef at the late Keith Floyd's Maltsters Arms in Devon.