This article first appeared in the July /August 2022 edition of Style of Wight magazine
Today we’re on a sunny (and quite blustery) Ryde Esplanade to meet the Isle of Wight’s most witty, distinctive, and well-known drag performer — Quivers. Fresh from a late-night appearance over the water in Portsmouth,...
This article first appeared in the July / August 2021 edition of Style of Wight magazine
Perched on the edge of Ventnor, overlooking the sparkly blue seas of The Channel, is The Hambrough; a hallowed name amongst foodie visitors and Islanders in the know. As the doors opened this year...
Style of Wight is delighted to announce the winners of their 2021 Children's Writing Competition.
We were blown away by the quality of entries by young Island authors aged 7-16 - the Isle of Wight has some serious literary talent! After careful consideration by our judging panel –...
“Pasta di Mandorla are a Sicilian Christmas speciality. My grandmother, Nonna Maria, my aunties and my mum used to make huge trays of them in those busy baking days leading to Christmas. Pasta di Mandorla make a delicious festive gift and are naturally gluten free. They are also a great...
“Put on your favourite Christmas jumper, turn up the festive tunes, and make a big batch of Christmas Crunch Granola. Golden oaty clusters with warm Christmas spices and maple/medjool sweetness with red goji berries (swap for cranberries if you prefer!) filled in reusable Kilner Jars and tied up with...
Not just for summer, this everyday beauty combines rustic roasted Living Larder squash, caramelized onion and indulgent blue cheese (our favourite is multiple award-winning ‘Isle of Wight Blue’) in a gloriously satisfying turn-of-season salad.
Prep and cook time: 15 min prep, 40-45 min cook
Total time: 1 hour
1 butternut squash, peeled and cut into...
Local full-flavoured yet melt-in-the-mouth venison from the Isle of Wight Deer Farm meets sweet and earthy Farmer Jacks’ Farm Shop beetroot and in-season walnuts for the ultimate Fall Feast.
Prep and cook time: 2 h 15 min
Total time: 2 h 15 min
Can be frozen
4 venison leg steaks, ~350...
by James Rayner, author of 'Isle of Wight Historic Food'
Based on a recipe of 1845.
300g strong white bread flour
150 - 175ml whole milk
50g unsalted butter, cubed
50g fine brown sugar or light muscovado, sieved
7g sachet of instant yeast
2 tsp. allspice
1⁄4 tsp. cinnamon
a pinch of ground cloves
a pinch of...
By Evelyn Joyce, Balance + Glo
For me, the change from summer to autumn is synonymous with British hedgerows full of plump blackberries just waiting to be foraged. There is something quite satisfying about searching out the best of the crop and returning from a walk armed with Tupperware full...