We are very pleased to announce that our next photography competition is in partnership with Available Light Gallery and Gifts, of Newport. The theme is 'home'. The competition, as always, is open to all, including children, novices, semi-professionals and...
Top Island chef Robert Thompson guides us through the perfect poached egg. Subscribe to our YouTube channel here to be notified when we post new videos
Isle of Wight Asparagus with 'Borthwood' Cheese Sauce and Fritter Sean Warren, Head ChefThe Fishbourne Inn, Fishbourne As an Island chef, I am very lucky to have access to such a variety of high-quality ingredients that are produced right on my doorstep. This seasonal...
Flourless Coconut and Raspberry Roulade Andy Holloway, Head Chef The Bistro, Ventnor With over 30 year's experience making roulades, using local produce is a pleasure and elevate the dish. Sunny, rich and boozy, the colourful dessert is flourless, making it light and...
The Radiant Rhubarb Illustrated by Lilly Louise Allen As we stride into rhubarb season it's important to remind ourselves that this mineral and vitamin-packed colourful vegetable is not just for crumbles. Hot and sour rhubarb and crispy pork Ingredients 1kg...
The Wight Proms - A brand new annual festival of open-air picnic concerts celebrating the Isle of Wight's music, food, people and red squirrels will launch this August. There has not been a music festival like this on the IOW for some time, catering to lovers of both...
.Congratulations to our 'Unexpected' theme winner Arthur Moore with this fantastic shot, Bridgenorth Ghost. Cameras at the ready? The title and theme of the next Competition is…Life How It Works: With each edition we will be running a competition for photographic...
Leek and 2 Cheese Pasty By Editor, Christian Warren Me and my little brother would make these with our Nan - often using leeks from Grandpa's allotment. Fresh from the oven wrapped in foil they would keep out pockets and hands warm until we were hungry. Nan would of...
Mumma's Cakey Bars By editorial assistant Chloe Gwinnett A lunch box staple, these were so popular that we would take spares to school which would then be divided into tiny morsels amongst our friends. The tray bake has the advantage of being a 'throw it all in the...
Cottage Pie By Deputy Editor Amber Beard When I was growing up in Ireland in the seventies, there wasn't much choice in the way of food available in the shops and there were very few supermarkets, so classic dinners were what my mum prepared. Cheap to make and with...