Dining

Head Chef David Mann, after training to be a Pastry Chef, returned to his Guernsey home to work in several notable restaurants before acquiring his own establishment in 1984.

There he specialised in Modern British Cookery, securing entries in several food guides – Michelin, Good Food Guide, AA and Egon Ronay, in addition to a recommendation by the food critic for the Daily Telegraph.

At The Park Hotel he continues the same philosophy of preparing and presenting innovative dishes. with the assistance of his small team, using locally-sourced fresh produce wherever possible, for the bar and restaurant a la carte menus that change monthly according to the seasons.

With over 35 years of experience in all aspects of international cookery, he presents a series of themed nights using a menu from a particular country on a regular basis.