Having tasted the fare at The Restaurant at Beaucette Marina I can only say how delighted we are to have such a great venue as our ‘local’.

With its position overlooking the marina and distant islands, Valerie with Head Waiter, Max, and their staff are attentive hosts, whilst Chef James (Valerie’s husband) and his team of five are busy creating everything that comes from the kitchen, fresh and from scratch.

Having eaten there on a number of occasions, neither Lin, myself nor our guests have been disappointed. Hence, we decided to add a page to our website about The Restaurant at Beaucette Marina.

Gâche Melée

When I was taking photos of their kitchen, one of the chefs was creating a dish especially for a party that was coming the next day which had requested a traditional Guernsey dessert. ‘Of course,’ James had responded. The result? Gâche Melée, a rich apple based cinnamon cake, made from the best of beef suet, heavy in calories and really cholesterol challenging. Luscious!

There are two traditional recipes for this dessert, one originating from south Guernsey, the other from the north. Since The Restaurant at Beaucette Marina is in the north, the latter was chosen.

Breakfast?

We have yet to sample their weekend breakfast menu, but having seen the full English and a special of scrambled eggs and smoked salmon I don’t think it will be too long before we are climbing the pontoon to knock on the door of The Restaurant at Beaucette Marina.

Piers and Lin
from the Saloon of
Play d’eau
Fleming 55

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