Ocean Restaurant at The Atlantic Hotel is a 4 AA Rosette restaurant set amongst ten acres of gardens and grounds, overlooking the magnificent St Ouen’s Bay and Atlantic Ocean beyond.

Executive Chef Will Holland and Head Chef Adam Braithwaite lead a team of talented chefs producing modern British dishes with an emphasis on fresh Jersey produce.

Many of the ingredients used throughout their menus have been sourced from Jersey’s fields and shores, for example, the homemade sourdough and seaweed butter which is made daily and served to all guests at the start of their meal in Ocean Restaurant. This product has been awarded the Genuine Jersey mark. Spelt for the sourdough is soaked in locally brewed Liberation Ale and seaweed for the butter is foraged by the chefs in St Ouen’s Bay, just minutes from the hotel. This beautiful natural ingredient is then brought back to the kitchens and combined with rich Jersey Dairy double cream and Jersey Sea Salt to make the butter.

As well as being served in Ocean Restaurant, the signature sourdough and seaweed butter is also offered at many events at The Atlantic throughout the year including at the Eat Jersey Food Festival held at the hotel each Spring.