Stocks in Sark now highest rated in the Channel Islands

Wednesday 30 January 2019

Stocks Hotel has been awarded three AA Rosettes for its 'outstanding' food and service.

It is currently the only restaurant in the Bailiwick to hold the accolade and the first ever Sark business to be awarded the rosettes.

The AA has been awarding Rosettes to restaurants since 1956. The multi rosettes are awarded bi-annually in January and September, with success being determined by one or more visits by an AA inspector to an hotel or restaurant.

Paul Armorgie, Stocks Hotel’s General Manager said:

“The restaurant at Stocks has an excellent reputation for the quality of its food and service within the Channel Islands, and accreditation by the AA is recognised as the benchmark for quality throughout the world. Since the renovation of the hotel & restaurant in 2010, Stocks has enjoyed an ever-growing increase in guests from across the globe.

“For an independent, luxury hotel and restaurant that aims to provide the highest quality of food and service on a small island, recognition by one of the leading authorities in the world is absolutely invaluable."

Stocks was inspected anonymously by the AA twice during 2018 and the inspector was particularly praiseworthy of the, “traditional dishes showcasing local produce.”

He added that, “the hotel is tucked away in a tranquil and picturesque valley – but then again just about everywhere on Sark is quiet and picturesque – Stocks is a smart hotel built around a Georgian farmhouse. It's done out in a traditional manner, and that goes for the fine-dining restaurant, too.”

Pictured: A dish at Stocks Hotel (source: facebook)

The inspector noted specific attention to detail.

“With its opulent drapes and white tablecloths, the oak panelled dining room provides a traditional and formal setting for technically adept cooking that pays its dues to modern ideas and is also – thanks to a kitchen has close links with local fishermen and farmers – solidly ingredient driven.

"Citrus-cured monkfish with gin-infused cucumber, garden borage and yoghurt is a fresh and vivid starter, and the bar stays high for a dish of Guernsey turbot with braised chicken wings, baby gem, Jerusalem artichoke and chicken jus. A perfectly risen coconut soufflé partnered with coconut sorbet and a zippy pineapple and chilli salsa is proof that desserts are a major strength too.”