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“Almost looked too good to eat! Tart was smooth and very rich, fabulous ice cream – just a little ‘kick’ from the chilli. This has come from a real pastry chef!”
Brian Turner C.B.E. remarking on Tony’s Chocolate Tart with Chocolate and Chilli Ice Cream.
“From the moment I entered this lovely barn style restaurant I knew I was about to experience a treat, a very relaxed operation, friendly, knowledgeable, patient and passionate staff, great buzzy atmosphere, great photographic artwork on the walls and customers who were obviously enjoying themselves. There appeared to be many regulars reflected in the smiling faces of great front of house staff who were willing to have a chat but happy to leave you alone if you so required. I liked the fact they obviously welcomed children, you could have been entering a very good tearoom, but little did I know of the excellent lunch menu that was on offer. A fabulous use of local ingredients put together into a menu of class and imagination with lovely quirky differences. The cooking was almost faultless, I particulary enjoyed the crab dish which was well conceived and well executed and represented brilliant value as did the whole menu. This was seriously good cooking by a chef with a passion for his job and his ingredients.”
Antony Worrell Thompson.
“Best Meal we had in the Island.”
Tripadvisor.co.uk.
“Excellent Value, well executed dishes using good quality local produce.”
Michelin Guide, Great Britain & Ireland.
“Fantastic value for money, superb presentation. Good quality and excellent cooking.”
Tony Tobin
“A visit to the Pavilion is a ‘must do’ ….for a delicious lunch cooked by chef Tony Leck. Try the skate wing with caper butter, followed by white chocolate truffle cake and dark chocolate ice cream – delicious!”
Best Magazine
“Consistantly fresh and excellent; highly recommended for lunch.”
The Times.
“La Brasserie-salon de thé decontractée, dont j’apprécie les brunches particuliérement généreux. Je trouve qu’on y travaille bien les epics, notamment dans les crémes glacées soyeuses á souhait, au safran, au basilica, á la cardamom.” Alain Passard, Paris
“Sublime, a fantastic advert for Guernsey’s restaurant industry. Imagination and real quality made this a truly exceptional experience. The restaurant was busy but staff remained courteous and friendly throughout. I love the un-pretence of this establishment and the home made bread is a thoughtful touch. Our meals were exceptional, flavoursome, imaginative and beautifully presented. Proportioned perfectly for lunch the main course left you wanting more. I am not a lover of desserts, I am now!”
Anonymous Diner.
“Menu offers something for everyone, from tea and cakes to full 3 courses. Fresh, simple, intelligent cooking. Desserts a must.”
Michelin Guide, Great Britain & Ireland.
“Simple, well cooked food, some of the best I have eaten in Guernsey.”
Brian Turner C.B.E.
“We were interested to find the Pavilion’s ‘fish and chips’ are A.K.A. “Bobby Charlton”, we will let him know! He loves fish and chips (and also Sticky Toffee Pudding). If he visits Guernsey we will send him for a meal.”
Suzanne Charlton.
“Chef Tony Leck at the Pavilion created one of those extraordinary taste sensations you always imagine you’d never try. Basil ice cream served with sun-dried tomato fritters and a cheese dessert. It was a gutsy move, but a winning dish.”
Daily Mirror.
“Absolutely fabulous. Great products, great cooking and great imagination.”
Antony Worrell Thompson.
“Best sones in the U.K.”
Tripadvisor.co.uk.
“The Pavilion offers fuss-free food made from the best local ingredients; fabulous front of house staff and friendly dining room. Quirky touches such as the ‘can o’ peas’ (canapés); a delicious starter of fresh peas in a cream sauce was actually served in a can! Very inventive.”
Daily Express.
“Chef Tony Leck is well regarded for his commitment to true Guernsey dishes. Try the Bean Jar with ham hock, followed by cheesecake flavoured with the local tipple of choice, Rocquette Cider.”
Delicious Magazine.
“Great little Bistro with a great ambience. Service was OK if a little rushed as it was extremely busy. The food was the best I have tasted. Exquisitely put together with real flair. Great use of local ingredients and the whole menu was imaginative.”
Anonymous Diner.
“The Pavilion is a deceptive plain and simple restaurant set in a beautiful garden and nature reserve. Chef Tony Leck caters to all tastes – whether it be homemade cakes or outstandinding locally influenced food. Enjoy his traditional Guernsey Bean Jar; a hearty casserole made with ham hock, white beans and vegetables, as well as his signature Sunday Roast of Local Beef Brisket, slow roasted for 12 hours. Everything is done in his tiny kitchen, from the bread to the traditional Guernsey Gáche Mélee, served with thick Guernsey cream as yellow as the sun and made with apples from his own garden.”
Sainsbury’s Magazine.
“Highly recommended, consistently fresh and excellent for lunch.”
The Telegraph.
“The Pavilion is certainly worth a vist. Serving local produce with a twist; thanks partly to the Island’s famous full bodied Rocquette Cider. Try the Slow Roasted Belly Pork with Apple Mash and Rocquette Cider Gravy, followed by a huge slice of Rocquette Cider Cheesecake.”
Daily Express.
“This place can definitely cook, it always reminds me a little of a National Trust teashop, no bad thing. They are only open daytimes and specific evenings so don’t turn up for dinner without checking. Interesting menus, well presented and very good quality. Highly recommended, one of Guernseys better cafe/bistros and beautifully situated.”
Tripadvisor.co.uk
“This laid-back restaurant is a great spot for lunch; the out outdoor terrace has an unmistakably Gallic ambience. Chef Tony Leck updates his menu depending on what’s in season. Go with an appetite – dishes are on the hearty side – and make sure you leave room for the spectacular desserts.”
House & Garden Magazine
“Excellent value, service and food, this was the perfect end to what had been a fantastic family holiday on Guernsey.” Tripadvisor.co.uk
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