Samphire

The story

Crafted with passion, served with love

The Philosophy

Samphire describes itself as a restaurant shaped by the seasons, with a straightforward approach to cooking. The menu moves from snacks and lighter dishes to more generous plates for sharing, guided by what is good now from land and sea. Whether you’re in for a quick coffee, a few plates and a glass of wine, or a longer meal, the ethos remains the same: good ingredients, cooked properly, served with care.

This attention to quality and simplicity has earned Samphire a Michelin Recommended award.

The Kitchen

Executive Chef Tommy Radiguet and Head Chef Zachary Pelled lead the kitchen team, blending classical training with modern culinary trends. Local provenance is fundamental to their work, and Jersey’s abundance of high-quality produce from both land and sea is at the heart of every plate. The result is modern cuisine that feels both innovative and grounded.

The Spaces

The restaurant in Saint Helier offers several distinct settings. A bar welcomes you for pre-dinner drinks or cocktails, while two terraces provide al fresco dining. The front terrace is ideal for watching the world go by over breakfast, lunch, or dinner; the roof terrace, described as Jersey’s best-kept secret, has a retractable roof and outdoor heaters, making it usable year-round. Across all spaces, the atmosphere is designed to feel relaxed and easy, whether you’re stopping briefly or settling in for the evening.

Private dining, weddings, and masterclasses are also available, offering opportunities to experience the kitchen’s modern cuisine in more personalised ways.