With competition in the hotel sector as fierce as it has ever been, it makes sense that each property searches out every internal element that it can use to its advantage.
For some time now, unused spaces within hotels have been increasingly being sought out and transformed into something that can drive revenue – more often than not, an F&B concept.
With beach views one of the main attractions of Jersey, it makes sense that any hotel with an outdoor space should utilise it to its fullest.
The L’Horizon Beach Hotel & Spa in Jersey, part of country house hotel group Hand Picked Hotels, re-opened its outdoor terrace following a £500,000 refurbishment designed to make the most of its uninterrupted sea views.
The AA four-red-star hotel, situated directly on St Brelade’s Bay, now boasts a completely upgraded 54m decked terrace featuring a relaxing lounge for up to 32 guests, a separate 66-seat dining area and a dedicated outdoor bar.
With a focus on seasonal produce and locally sourced ingredients, the menus have been designed by the hotel’s executive head chef Andrew Soddy and created to reflect The Terrace’s modern new look and relaxed décor. There are nibbles and lightbites to salads, fish dishes and meat dishes as well as a range of vegan and free-from dishes.
Soddy has headed up the kitchen at L’Horizon Beach Hotel & Spa for almost four years, having previously been at the Dorchester in London as well as 12 years working on luxury cruise ships. We caught up with the chef to find out more.
What different F&B options are available at the hotel?
L’Horizon Beach Hotel & Spa has a number of F&B options, offering something for everyone!
The Grill is the hotel’s two-AA-rosette fine-dining restaurant which seats 36. The Atlantic Room seats 35 and provides a stylish and contemporary setting with amazing views across the ocean and the beautiful bay of St Brelade. The menu has an Asian twist, with dishes using a range of aromatics and spices.
Finally, the newly refurbished Terrace, which seats 60, offers a variety of dishes for lunch and dinner and includes a large number of vegan and vegetarian options.
Are there special experience options like private dining or chef’s table? If, so are they popular?
We offer a private dining experience, which starts me greeting the group. Menus are tailor-made to suit each party’s individual requirements.
We also run a variety of cookery demonstrations; these are popular with corporate groups and also for private parties. The team watch me demonstrate a dish, which they then have to re-create!
There is a Masterchef-style ‘larder’ from which they can select ingredients; it’s then down to the team to allocate tasks and then work together produce the final dish!
What will your new Terrace add to the F&B experience at the hotel?
The Terrace provides a decked area which includes a relaxing lounge area for drinks, new dining area and dedicated outdoor bar.
The sea wall has had a new glazed windbreak installed so that guests can enjoy fabulous unobstructed views of the bay and The Terrace has been fitted with a state-of-the-art sound, heating and lighting system and a retractable roof for al fresco dining whatever the weather.
The offering is based on fresh local produce served with stunning views of St Brelade’s Bay.
Who are your customers?
We have a good mixture of hotel guests and local residents. We envisage The Terrace becoming extremely popular with local residents.
Do you use any prominent local ingredients?
Our menus showcase fresh ingredients, locally sourced where possible, from the lush landscape of Jersey and the clean, clear waters which surround it. Specific foods include:
• Seafood including Chancre crab and lobster
• Jersey oysters
• Dairy produce from the iconic Jersey cow
• La Mare black butter – a unique apple preserve
• Fruit and vegetables including strawberries, lettuce and Jersey royals
• Burgers from Classic Herd
• La Mare Branchage Cider
Will the menus change?
The menu in the Grill changes seasonally, four times a year including twice in the summer at the start and end of the season. The menu on the Terrace will remain the same until summer 2019.
How important is it for a hotel restaurant to have its own theme and concept?
It is very important to differentiate yourself, especially in a small island such as Jersey, which is renowned for its fantastic restaurants.
A range of different F&B options within the hotel also gives guests a choice of where to dine depending on their mood, whether, for example, they have children or what they have done that day, like they may have had a seafood lunch in nearby France and just want a light bite later in the day.
h3. SAMPLE MENU
Roast Mushroom with Jersey Brie
Flat-cap mushroom topped with Jersey Brie
and tomato chutney
Thai Prawn & Courgette Noodle Salad
Cashew nut and sesame dressing,
crispy nori seaweed
Fisherman’s Platter for Two
Smoked salmon, potted mackerel and smoked trout, shell on crevettes with pickles, two Jersey oysters, crisp breads and aioli
Spicy Salmon & Cod Burger
Pickled cucumber, dill crème fraîche, butter brioche bun, chilli and lemon dressing, onion rings and chunky chips
8oz Jersey Beef Burger
Cheese, bacon, toasted butter brioche bun, tomato relish, onion rings and chunky chips
L’Horizon Super Salad
Rose quinoa, ruby beetroots, charred tofu, apple and avocado
Courgette, Tomato & Mozzarella Espetada
Salsa verde, paprika Jersey Royals and salad
Chancre Crab Linguine
Spicy tomato sauce, confit tomatoes and lemon parmesan salad