The story
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.
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 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.
Recognition
Ambience
Details
History
Something of a surprise in the centre of bustling St Helier, Jersey's urban entrepôt, Samphire is a sleek, seductively lit place run with great attention to detail by staff speaking softly enough not to disturb the restful ambience created by sumptuous Prussian blue sofas in the main dining rooms. There's a terrace outside, but on a deserted chilly evening, it's more likely to be populated by smokers than customers. A long window affords views of Tom Radiguet's busy but calm kitchen, where dishes with a strong note of exploratory British modernism are fettled. Oysters and raw specialities open the show, ahead of starters such as lobster linguine dressed with lobster cream and basil or duck liver parfait accompanied by blackberry-stuffed French toast, ruby port and thyme. Fish is a big theme when it comes to main courses such as grilled Jersey lobster or poached cod fillet in olive oil with artichoke purée, confit salsify and celery chimichurri, while meat might yield dry-aged steaks, salted duck breast or venison loin with blue cheese, beetroot, English pear and game sauce. Despite the occasional misfire, there is more to love than regret here, with desserts offering the likes of chocolate and coffee-infused ganache with salted coffee crumb and malted ice cream. A classy wine list suits the deepest pockets best, especially when the Coravin gadget is all gassed up and ready to go. Around 30 pounds will buy you a slug of Olivier Leflaive's 2018 Puligny-Montrachet, Les Meix, a wine with all the oiliness of low-yielding grapes and the penetrating aromatic blast of thoroughbred French oak.
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