Spring ushers in tender stalks of asparagus, grown in Sark by farmers Hilary & David. We use them simply—grilled, served alongside whipped Golden Cross Goat’s cheese and spiced zhoug.

From the clear, tidal waters around the islands comes octopus and seabass, caught by local fishermen who know these currents like the backs of their hands. The octopus is slow-cooked in beetroot juice, imparting a sweet and unique flavour, until meltingly tender, and finished over the fire. This is when served with grilled peppers, grapfruit and good quality olive oil, simple and delicious. Our seabass is cooked whole, again over our open fire grill, served with a punchy chilli sauce using house fermented chillis.

By focusing on quality ingredients and using every part of the produce to its fullest, we’ve created a menu that offers incredible flavours at great value. 

A great example of this is our use of Guernsey lamb. The lamb belly is slow-cooked and finished over the coals with molasses to impart a delicious smoky flavour. It’s served with flatbread and muhammara on our lunch menu for just £12. The lamb rump features as a main course on our Prix Fixe menu, while the premium rack is offered on the specials. The shoulder is slow-cooked and served with orzo pasta and the legs roasted over the coals for our Sunday lunch with the rendered lamb fat used for the roast potatoes.  

“The concept of nose-to-tail cooking was already in my mind when we launched our new concept last year. The challenge of creating lower-priced dishes added a level of excitement for my team and me, helping us refocus on one of our main goals: in-house butchery and zero-waste cooking.” – Josh, chef / director 

Join us at The Hook and discover what local really tastes like. Book your table or explore the full menu today.