Dining

Head Chef David Mann, after training to be a Pastry Chef, he returned to his Guernsey home to work in several notable restaurants before gaining his own establishment in 1984.
Here he specialised in Modern British cookery gaining entries in all the food guides – Michelin, Good food Guide, AA and Egon Ronay, and even 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 prepared by his small team, using locally-sourced fresh produce wherever possible, for the Bar and Restaurant A La Carte menus which change monthly according to the seasons.

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