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 professionals — and you can interpret the theme however you wish....
Top Island chef Robert Thompson guides us through the perfect poached egg.
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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 vegetarian dish is all about local flavours....
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 accessible to those with gluten intolerance. Paired with 'Malvasia delle...
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 higher-welfare pork belly, boned, rind removed, cut into 3-4cm cubes
Sea salt
Freshly ground black pepper
Groundnut...
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 classical...
.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 images open to all; novice, semi professional, or well-established full time photographer. For...
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 course make...
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 bowl bake' and...
Gypsy Tart Reminiscences
With Chef Robert Thompson
Robert Thompson recalls the Gypsy Tart of his youth. A school dinner staple, he has reinvented it and elevated it to a pudding that we'd all be delighted to have on our New Year table with a few easy updates.
Gypsy Tart is a tart...
