Served with Braised Spring Onions, Carrot Puree, Isle of Wight Wild Mushrooms & Game Bird sauce The Pond Cafe By Jo Bennett ‐ Head Chef Serves 2 Ingredients 2 Whole wood pigeons 1tsp Olive oil Salt 20g IW wild mushroom For the braised spring onions 1 Bunch...
The Island’s newest and arguably most glamorous interior design service has recently been unveiled by PHG Cowes. Cath Ouston has been chatting to interior architect Caryl Terlezki to find out what brings her to work on the Isle of Wight. “I simply love the beach and...
Every New Year I like to take the opportunity to look back on the year past and forward to the year ahead. The past year certainly was a busy one as I travelled the length and breadth of the UK as well as abroad in my role as a postgraduate trainer. 2014 marks my 30th...
When owner Tim Foster began to put plans in place to open beach side restaurant, Three Buoys, in Appley, Ryde, there was only one chef he had in mind to run the kitchen. So when the doors opened just over 10 months ago in May 2013, Sarah Clark began her tenure as Head...
Coffee aficionados have long been exclaiming the merits of one cup over another…but what really makes the difference? Dan Burgess from Island Roasted explains. Simply put, it’s quality vs. quantity. Coffee quality is split into several different grades: ‘Gourmet and...
