Ballotine of Rabbit with Sautéed Potatoes, Wilted Spinach, Prune Puree and a Juniper Infused Jus By Charles Paul, Chef and Owner, Brawns of Cowes Ingredients For the ballotine of rabbit 2 Whole rabbits 100ml Single cream 1 Egg white Half bunch of finely...
Style of Wight interviews - Alec Dabell, Managing Director, Vectis Ventures. No theme park in the world can match the longevity of Blackgang Chine. Alec Dabell, whose great, great grandfather founded the popular family destination in 1843 knows, however, that no...
With spring upon us, make the most of the season’s fresh early offerings such as spring greens, watercress and Jersey Royals. As the days get longer, (and ever so slightly warmer) our tastes tend to change from rich and heavy comfort foods to lighter dishes featuring...
With a peppery spring salad and chilli mayonnaise The Coast Bar and Dining Room By Luke Staples, Head Chef We love these crab cakes, and this recipe is always worth having up your sleeve. Great as a starter or light supper, these can also be served as warm canapés....
Served with Raisin Purée and Curry Velouté The Royal Hotel By Sous Chefs Nick Dobson and Jon-Paul Charlo Ingredients For the pasta dough 250g Type 00 pasta flour 1 Egg 4 Egg yolks 1 ½ tbsp Water 1 ½ tbsp Olive oil For the home smoked pollock 500g Fillet...
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...