Seafood is the strongest suit. The waters around the Channel Islands are cold, clean, and productive — spider crab, brown crab, lobster, oysters, scallops, and mussels are all local. The ormer, a type of abalone found in the Channel Islands, is increasingly rare but occasionally appears on menus; if you see it, it's worth trying. Fish restaurants on both Jersey and Guernsey are generally good, and the covered markets in St Helier and St Peter Port sell fresh fish and shellfish.
Jersey Royals are a seasonal treat: small, waxy potatoes with a distinctive flavour grown on south-facing cliff fields and harvested from April to June. They're eaten simply — boiled with butter and mint — and taste noticeably better on the island than they do after shipping to the UK. Jersey also produces good dairy: the Jersey cow gives milk with a high butterfat content, and local butter, cream, and ice cream reflect this.
Guernsey has its own dairy tradition and its own breed — Guernsey cattle — producing golden, rich milk. Guernsey Gâche is a sweet, yeasted bread studded with dried fruit, eaten buttered. Bean jar (haricot beans slowly cooked with pork and vegetables) is a traditional island dish found in a few local pubs.
Prices in restaurants are broadly similar to southern England. The lack of VAT doesn't translate into significantly cheaper meals at most restaurants, though alcohol by the glass is noticeably cheaper than in the UK. There's a decent spread of quality — from pub lunches to smart waterfront restaurants in St Helier and St Peter Port.