A LITTLE BIT ABOUT us
The Conservatory
in the heart of st. peter port
The Conservatory is a light airy Guernsey restaurant located in the very centrally situated Moores Hotel, in the heart of pretty St. Peter Port.
The restaurant was rebuilt in 2008 and offers excellent and well priced dining featuring seasonal Guernsey produce wherever possible, and courteous, friendly service.
What we believe
Sustainable and Green
who cares? - We do!
Using local suppliers and Guernsey produce is very important to the team.
Our Chefs now work in an energy efficient environment, and as past winners of Investec's Sustainability in action award and holders of Green Tourism's silver level we endeavour to reduce our impact on the environment in every way we can.
Menus
Summer Seafood menu
It's fresh Guernsey Summer seafood at it's very best. Menu includes: crab, bass, sole, scallops, oysters and lobster from £25.95 enough said!
Sunday Lunch menu
Our four course fixed price Sunday lunch menu with choices at every course plus coffee is exceptional value at £24.95 per person.
Closed for Sunday lunch May - August
table d'hÔte dinner menu
This fixed price menu changes regularly with choices on every course and vegetarian options plus coffee included. 4 courses, only £28.95.
Wine List
An extensive selection of old world, new world and out of this world wines thoughtfully selected by our skilled sommelier.
private party menus
The Conservatory is the perfect venue for almost any private party, function, lunch, dinner or social event. Browse the sample menus and just get in touch.
Christmas lunch or dinner party menus
Come and celebrate with us! From traditional turkey and all the trimmings to juicy steaks, sea bass and Christmas pudding. Lunch just £19.95 or dinner from £26.50.
Gallery
Meet the Team
Originally from Germany, Thomas has worked in his native Munich and extensively in Switzerland, where he gained invaluable experience working in various 4 and 5 Star establishments for over ten years before moving to Jersey to take up his first Head Chef's position at the Beau Couperon Hotel. He stayed there for six years before moving to Guernsey and to work at Moores, where he has now been for twelve years. He draws his inspiration from his previous international experience and wide travels, having visited over seventy countries at the last count! His favourite cuisine is Asian and with having a Chinese wife, he is always learning something new about their style of cooking and it never ceases to amaze him how many different ingredients they use in seemingly endless combinations.
Thomas Rickauer
HEAD CHEF
Khaled is from Cairo in Egypt where he studied Hotel Management and Tourism at college. In Cairo he trained and worked at the Nile Hilton and the eight hundred bedroomed Intercontinental City Stars Hotel as part of a brigade of over two hundred chefs working between nine different restaurants. In 2006 Khaled moved to Guernsey and our sister hotel, the Hotel de Havelet, before transferring to Moores Hotel in 2012 where he has worked extensively in all three of our restaurants, and it is this experience which allows him to deputise so effectively for the hotel's Head Chef in his absence. He considers the most enjoyable aspect of his job is that it provides him the opportunity to work with many different colleagues from all around the world and learning about their country's cuisines.
Khaled Hassan
SOUS CHEF
Originally from Poland where he was studying economics, a friend working in Guernsey suggested he came to work at the Duke of Richmond Hotel and where he was subsequently employed, firstly as a waiter, before being promoted to a wine steward. In 2010 he moved to London to gain further experience in the hospitality industry, before returning to Guernsey and to Moores Hotel the following year to take up a position as a Restaurant Supervisor, leading to promotion firstly as Head Waiter and then Restaurant Manager, a position he has held since 2013. His love of travel has enabled to him to sample various different cuisines, including Indian, Asian and Greek, and he loves to experiment cooking these at home. Similarly, he has visited several vineyards when in France to further his knowledge of wines.
Mateusz Chalimoniuk
RESTAURANT MANAGER
Originally from Venezuela, Joäo moved to Italy with his family aged eight. He commenced studying at Hotel School at age fourteen and where he stayed for six years, learning all aspects of the hospitality industry. Showing a preference and flair for food and beverage service, he then proceeded to work in several restaurants in Italy and Spain before coming to Guernsey in 2017. Since then, he has worked as the Head Waiter at Le Nautique Restaurant and joined Moores in 2021, He considers the most satisfying part of his job is meeting different people from all over the world and using his knowledge and experience in helping them enjoy their dining experience.
Joäo De Franca
HEAD WAITER
Some Guernsey producers we are proud to be associated with
