Saint Anne sits at the heart of Alderney rather than Guernsey, but on Guernsey itself the capital St Peter Port is where the island's food culture truly comes alive. The covered market on Market Street is a brilliant starting point — local fishermen bring in day-fresh catch, and you'll find Guernsey butter in eye-catching golden blocks, richer and more intensely flavoured than anything on the mainland. Pick up a crab pasty or a wedge of gâche, the island's traditional fruit loaf, and you've already had a proper introduction to how Guernseyfolk eat.

Guernsey's dairy heritage is woven into almost every plate. The famous Guernsey cow produces milk with a naturally high butterfat content, and you'll taste that luxury in the cream teas, the ice cream from local producers like Rozel, and the silky sauces in smarter restaurants. Ormer, a native shellfish once considered the island's greatest delicacy, is now rare and seasonal, but when a restaurant has it on the menu — usually braised slowly with bacon and shallots — order it without hesitation. Bean jar, a slow-cooked pork and bean stew with strong French Norman roots, is the dish locals claim as their own soul food.

For a relaxed meal with serious cooking behind it, Pier 17 on the waterfront delivers confident modern dishes built around the day's catch. The Boathouse and Le Nautique both draw loyal crowds for their seafood and harbour views. If you're eating casually, the Saturday farmers' market beside the Albert Pier is ideal — bread, charcuterie, local honey and garden produce come together in a scene that feels genuinely communal rather than touristy. Save room for a scoop of locally churned ice cream on the walk back along the front.