Pêtchi Restaurant & Bar

Name: Pêtchi Restaurant & Bar
Address: Unit 13C, Liberty Wharf, La Route de Liberation, St. Helier, JE23NY, JE
Telephone: +441534733223
Price range: $$$

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Pêtchi Restaurant & Bar

Native produce cooked over fire. Coming June 2023. www.petchi.je

14/05/2026

pêtchi x Juliet

A lot of fun collaborating with for a one off Guest Chef Series.
Thank you & & to everyone who came to feast.

01/04/2026

23/ APRIL
We’re delighted to announce our upcoming wine dinner with Equipo Navazos on April 23rd in collaboration with . We’ll be pairing their incredible wines with a one-off tasting menu. £140 per person for 6 courses & 7 exceptional wines. Arrival 6:30pm. Contact us on [email protected] or 733 223 to book your spot.

Equipo Navazos is known for producing outstanding wines from Andalucía, though it began as a group of enthusiasts rather than a traditional winery. The project started when they discovered an exceptional old Amontillado in Sanlúcar. Bottled as a single cask Amontillado, this successful experiment led to the creation of Equipo Navazos. They have long upheld a philosophy: prioritising quality over commercial pressure.

Alongside their own wines, they collaborate with wineries to select and develop interesting & distinctive wines. Through projects such as Navazos Niepoort, Florpower and OVNI, they pioneered a new wave of unfortified wines in Cádiz and renewed attention on high-quality Andalusian wines during a period when sherry’s reputation had declined.

Our host is Paul Shinnie, long-time specialist in Spanish wines, who first encountered Equipo Navazos in 2007 and later collaborated to create one of their lines ‘I Think’ which was launched in 2010.

Expect the likes of razor clams & raw sea bass paired with saline manzanilla, white asparagus, morels and sobrasada with fino and wood-fired suckling pig paired with the nutty complexity of amontillado, plus much more.

Savoury, smokey, saline, and sexy—definitely not a night raiding your gran’s drink cupboard.

30/04/2025

We’re excited to announce our upcoming wine dinner with Pietradolce. Situated on the northern slopes of Mount Etna, this a winery producing sublime, energetic & deeply rooted wines. We will be pairing 6 of these beautiful wines with dishes inspired by Sicily and some of the Mediterranean’s finest produce. As ever, first come first serve & tickets will be priced at £150. Please contact [email protected] to book in. Can’t wait to see you there. ☀️

22/04/2025

MASAKI SUGASAKI X PÊTCHI

We are delighted to announce the next instalment of the Pêtchi Guest Chef Series. This time around we welcome , chef-owner of . Joe cooked with Masaki last year at his restaurant for their ‘gill to tail’ series & was blown away by his level of craftsmanship & ability to deftly apply classic Japanese technique to the best British seafood. This will be an approach to cooking unlike anything Jersey has seen.

Masaki also shares our ethos towards sustainability, particularly with his use of seafood & creative approach to utilising the whole fish. Fittingly, Joe & Masaki will head out ‘to try to catch a fish’ before the dinner, allowing us to showcase the island’s unique seascapes & produce, whilst controlling the quality & handling of the produce along the way.

This will be a very special, one-off evening with limited availability, tickets will be offered on a first come first serve basis & cost £100 per person for a 7 course tasting menu with the option of paired wines on the evening. Email us at [email protected] to secure your spot. We can’t wait to see you there.

05/12/2024

CHRISTMAS & NEW YEARS EVE AT PÊTCHI

The festive season has well & truly begun and we can’t wait to welcome all of you to celebrate. We’ll be open as usual up to & including Christmas Eve.

Christmas Eve - open
Christmas Day & Boxing Day - closed
27th & 28th - open
NYE 🍾 - open
New Year’s Day - closed
2nd Jan - reopening

There’s still a few spaces for NYE, which promises to be a beautiful evening to see in/see out the year.

CHRISTMAS LOVE TO YOU ALL ###

16/07/2024

For the second Guest Chef Series at Pêtchi we welcome John Chantarasak, Chef-Owner of London-based AngloThai, for one night only.
Joe and John will be cooking an 8-course tasting menu of high-summer produce. Expect Jersey’s finest ingredients melded with John’s unique approach to Thai flavours & technique. An optional wine pairing will be available.
6:30PM - LATE
LOCATION - Pêtchi Restaurant & Bar, Unit 13C Liberty Wharf, St Helier, JE23NY
TICKET LINK https://www.eventbrite.com/e/guest-chef-series-20-petchi-x-anglothai-tickets-946354019347
For more information please email Charlotte on [email protected] or call 01534 733223
Big love to for the event artwork 😘

19/06/2024

PÊTCHI IS ONE
This week we celebrate our one-year anniversary. And what a wild old journey it has been, moments of pure joy, beautiful people and a lot of good food + invariably a lot of challenges along the way.
We really put ourselves out there closing Number 10 after 7 successful years and starting something completely new, young & growing family in tow. But wow it feels worth it, reminiscing over the past 12 months and what we’ve achieved. Thank you to our hardy, funny, passionate team & to our brilliant, food obsessed guests who have kept us striving to put the very best Jersey has to offer on your plates. Pictured are just some of the highlights, big love always & here’s to many more years to come.
(Ps. Our official birthday is Thursday, so all those who grace Pêtchi’s doors get a little glass of fizz on us.)

###X

1 Shooting with the & for taste testing ‘the best scallops on earth’
2 Building our dream space with Head Chef Tomi, part-time oven builder
3 Lobster rice, one of our most beloved opening dishes
4 The Pêtchi ex-dairy beef
5 Our daughter Margot learning the ropes
6 The kitchen team with for our first chef guest series event (more of these to come…!)
7 Being included in the for 2024 and selected as one of the Inspector’s favourite restaurants for December 23.
8 Our first private takeover
9 Spread of Pêtchi delights
10 Last week attending the National Restaurant Awards where we were nominated for Opening of Year (losing out to the formidable Devonshire team.)

08/06/2024

We’re welcoming full summer in the kitchen & unbelievably approaching our first birthday in a couple of weeks. Looking back on May it was a joyful month of longer days, pumping produce, heady evenings & a restorative jaunt to Gascony/Basque Country. We’re excited about what we’re cooking right now & grateful to those of you who are coming to eat with us.

1 mackerel swimming in olive oil & amalfi lemon
2 feeding the soul in Gascony with the first girolles
3 pre-service calm
4 new wood-roasted oyster, chicken fat & hot sauce
5 grilling lobster tail
6 prime time turbot pil pil & white asparagus
7 candied pine cones
8 red prawn carpaccio on wood-fired bread
9 visiting the shrine
10 windows finally flung open
11 butterflied seabass with a Josh Niland fish weight

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06/05/2024

Pêtchi recent round-up:
1. Octopus with brioche sauce & salsa macha
2. We’ve been shortlisted for ‘Opening of the year’ by the National Restaurant Awards and are hugely excited/proud of the team.
3. & getting heads together for our first guest chef event.
4. Sophie & Charlotte toast to bossing their WSET Level 2.
5. Magnolia granita.
6. While grilled wild bass hitting the menu this week.
7. Candied pine cone Old Fashioned.
8. Foraging those pine cones.

31/01/2024

A little dive into the beef we’re serving at Pêtchi. Beef is everywhere but all too often forgettable. Maybe the simplest dish on the menu but probably one that’s been given the most thought. Inspired by time spent in the Basque Country & particularly meals at & . We wanted to serve beef that made you stop for a second & also to do our island’s most famous export proud. These cows have spent a life giving the joy of milk, then deservedly retired and given respite, getting fat on grass for up to 2 years, yielding something so much more intense & developed. Delivered weekly and carefully stored in our aging cabinet. We break the racks down then grill chops hard over holm oak for essential crust & aroma of smoke. Rested for time… carved and finished with sea salt & just a lick of quality, grassy smoked olive oil. Our expression of Jersey beef. 🇯🇪🔥

Address

Unit 13C, Liberty Wharf, La Route De Liberation
St. Helier
JE23NY

Telephone

+441534733223

Website

http://www.petchi.je/

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