Jersey is somewhere that I’d happily return to time and time again. The unspoiled beaches, and fabulous food are just two of the reasons. The Atlantic Hotel Jersey also has many repeat visitors, attracted by its spectacular views, Michelin starred dining and friendly staff. We were invited to experience their hospitality on a recent trip to the island. Arriving in St Ouen’s Bay, the picturesque coastal area where the Atlantic is located, you get a glimpse of the shimmering sea below. Driving through the grounds, the views get better and better.
ACCOMMODATION
After a quick and easy check-in, we headed to our Ocean View room. It was nice and spacious and as the hotel is fairly recent, it was also very light. There were all mod cons including a flat-screen TV, complimentary WiFi and tea and coffee making facilities. The soft furnishings could do with a slight update and there were a lot of cushions on the bed, however it was extremely comfy. I liked the little touches of fresh fruit and a red rose.
From the step-on balcony we could see far and wide over the outdoor swimming pool and towards the sea.
The bathroom was well stocked with Molton Brown toiletries, fluffy bathrobes and slippers.
AROUND THE HOTEL
The Palm Club houses an indoor pool, gym and sauna.
Playing tennis here would be so much fun!
The outdoor pool looked very tempting…
The cosy bar area of the hotel is a great place to relax, with artworks and books dotted around. There’s a pianist who plays on certain evenings. I particularly liked one of the songs which the receptionist told us was her favourite – River Flows in You, by Yiruma. There’s a small pond filled with koi carp which adds to the relaxing atmosphere.
SURROUNDING AREA
Next to The Atlantic there’s the La Moye championship golf club which is not connected to the hotel. You need to be a member to play here although the driving range is open to the public.
The coastal walks are amazing in this area and you can walk down to the pristine beach from the hotel grounds. There’s lots more to do in Jersey, whether you have 48 hours or longer.
DINING
Ocean at The Atlantic has held a Michelin star for ten years in a row. Executive Chef Mark Jordan makes great use of the island’s fresh ingredients, here and at the more casual sister restaurant, Mark Jordan at the Beach, which I’ll be writing about soon. We started our dinner with a glass of Tattinger, always a pleasure. Homemade bread was accompanied by Jersey black butter – a great combination of apples, spices and the all important Jersey cider.
It went perfectly with our beetroot and goat’s cheese macaron appetizers. Like me, you may be more used to sweet rather than savoury macarons but these worked really well as the tartness of the cheese balanced the beetroot.
Paul’s starter, a terrine of confit duck with apple and fig chutney and hazelnuts, was a great success. The crunchy nuts contrasted nicely with the soft terrine and the fruity chutney added an extra dimension. My Jersey crab with pink grapefruit and crab tapioca crisp was equally impressive. For my main I chose the pan roasted fillet of sea bream with crushed potatoes, shaved fennel and sauce vierge. Paul opted for a hearty pot roasted breast of chicken with wild mushrooms, truffle mash and café crème.
With our main courses, we sampled two fantastic white wines, a Macon Charnay Clos des Tournons 2014 and a Heights of The Charge Verdejo Viura Rueda 2013. The first is a Chardonnay wine from Catherine and Didier Tripoz in Burgundy, with notes of peach and melon whilst the latter is a Spanish wine with accents of apricot and nectarine.
We enjoyed a pre-dessert of milky jelly with a delicate saffron granita and coulis. My dessert was a delicious cheesecake concoction with a digestive biscuit base topped with Philadelphia cream, raspberry sorbet and Jersey berries. Paul is a fan of Italian cooking so loved his tiramisu flavours dessert of mascarpone sabayon, coffee ice and warm chocolate espuma.
With our dessert, we tried a small glass of a wonderful dessert wine. Rutherglen Topaque NV by Campbells. This family owned vineyard blends new and old wines using the “solera” method with a series of casks used at different stages of maturation. It’s clear that The Atlantic restaurant team, headed up by Martinho de Sousa, Restaurant Manager, really know their wines.
BREAKFAST
Having slept soundly in our peaceful room, we headed down to breakfast. An attractive cold buffet was on display.
We chose from the hot menu, with Paul opting for his usual full English and me choosing the smoked haddock. Both our dishes were very tasty and set us up well for the day ahead.
FINAL THOUGHTS
We had a fabulous stay at The Atlantic Hotel Jersey. Everyone is made to feel very welcome and the food and setting are very special. It’s a great place for a weekend break or a longer stay and from 3 to 6 November, Executive Head Chef Mark Jordan will be joined for a second year by well-known chefs from the Channel Islands and Britain for Eat Jersey. During this celebration of food in Jersey, diners can choose between four fine dining events at Michelin starred Ocean Restaurant, as well as a relaxed beachside feast at sister restaurant Mark Jordan at the Beach.
Have you ever been to Jersey or the Channel Islands? What do you think of the view?
The Atlantic Hotel, Le Mont de la Pulente, Saint Brelade, Jersey JE3 8HE
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