A local restaurant owner has said that a lack of nearby parking is holding back footfall in Havre des Pas, as plans are progressing to create more publicly available spaces in the area.
The Wave restaurant owner Florin Beclenas explained that while there is strong potential in the area, parking remains a major barrier for customers.
Mr Beclenas, who moved to Jersey from Romania in 2009 and worked as a chef at La Bastille before opening his own restaurant last year, said many potential customers are put off before they even arrive.
He said: “I think what we would really like is a parking space nearer to the restaurant. The nearest parking is quite far [the top of Roseville Street].
“The best place to be is in town, but we saw this place available when we were looking and thought it didn’t look bad.
“We named the restaurant ‘The Wave’ because the waves are really high outside the windows.”
“I think we would be busier with more parking”
Mr Beclenas added that customers frequently call ahead to ask about parking and then decide not to visit once they learn how far away the nearest spaces are.
“I think we would be busier with more parking,” he admitted.
He recalled that when he first arrived in Jersey, Havre des Pas was a thriving hospitality hub.
“When I first came here, there were lots of hotels and it was so busy,” he said. “Everything has gone downhill in the last 16 years or so, in my opinion.”
Several businesses have passed through Havre des Pas in recent decades, including the Hotel de la Plage, the Fort d’Auvergne Hotel and Caribbean Vibz.
Alongside concerns about footfall, Mr Beclenas said it can be difficult to maintain his commitment to fresh food when customer numbers are low.
“It can be hard to keep fresh food in all of the time when there are not enough customers for it,” he explained.
“But we cook the way we would like it, fresh. We marinate our chicken for 12-24 hours and you can really see the difference. It is more tender and flavourful that way.
“Our best sellers are the chilli beef and tempura prawns. Everybody loves our fish and chips because I have my own recipe, which is different to other restaurants. With food, you really need to have good taste.”
“I’m feeling really positive about Havre des Pas”
But there may be hope on the horizon. Plans are being progressed to create more publicly available parking spaces in Havre des Pas in a bid to increase footfall, according to the St Helier Constable.
Simon Crowcroft, who announced last month that he would be stepping down at this summer’s election, said officials were liaising with Andium about using spaces at a nearby housing block.
He added that underground parking was also being considered.
Constable Crowcroft said: “I’m feeling really positive about Havre des Pas. The 2029 plan will protect lots of vulnerable houses – it’s important that Havre des Pas was the first place to get the multi-million pound shoreline protection. There will also be more public space.”
He added that a lack of parking is the most frequent reason given for people not visiting Havre des Pas and admitted it has contributed to reduced foot traffic.
“We are looking into some underground parking,” he said.
“Andium created Edinburgh House with parking, which is the light at the end of the tunnel. We would like to liaise with them about that parking being used.
“Havre des Pas still has a good offering for tourists. The seaside festival is popular every year, and there are guesthouses.”
“People should open more restaurants in this area”
The government has also outlined plans for coastal defence work to protect businesses, public areas and homes, with Havre des Pas predicted to be at risk of flooding by 2040.
A planning application is expected late next year, with construction work planned from 2029.
And despite the challenges, Mr Beclenas said he remains optimistic about the area’s future.
“In summer 2024, the promenade was full of people, and I do see a bright future for the area,” he said.
“If we are alright, it will be great. 2025 wasn’t the best year because we were a new business, and as a new business, it is hard to grow.
“There are five to six months a year where we are dead here, but we have had tourists from the USA, Finland, England, Canada, Greece and Germany visit.
“I always like to speak to my customers, especially if I have the time. People should open more restaurants in this area.”