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The Style of Wight Christmas Hamper Prize

ONE LUCKY READER WILL WIN ALL OF THESE FABULOUS PRIZES   Morris and Co Luxury Advent Calendar  Countdown to Christmas in refined Morris style with twenty four Assorted bath & Beauty products in three signature scents. Experience exciting products from the popular Morris ranges. Stunning gold foil and beautiful Morris designs make...

The Royal Gastronomic Tour celebrates local produce on the Isle of Wight

Thirty guests to the Isle of Wight have been awakened to a world of different flavours and delicious recipes after indulging in a flavoursome weekend with The Royal Hotel The weekend was dedicated to a selection of the Isle of Wight’s finest local food producers along with fine dining, masterclass...

RECIPE: CRANBERRY-TOPPED RAISED PIE

CRANBERRY TOPPED RAISED PIE A MAGNIFICENT CENTREPIECE FOR A CHRISTMAS OR BOXING DAY BUFFET Prep: 1hr Cook: 2hrs, 20mins Serves: 12-15 INGREDIENTS For the Filling 500g boneless pork shoulder, skin removed, chopped into 2cm/¾ in pieces (ask your butcher for 300g/11oz pork bones if you want to make your own stock) 250g pork belly, skin removed,...

READER OFFER: THE TOMATO STALL

WIN If you would like the chance to win a tomato bundle of Isle of Wight Heritage tomatoes, PLUS the new Pipers crisps and Turner Hardy juices, please click here to enter. Winners will be announced on the 25th October 2019 and the prize delivered to one lucky winner, UK...

Kitchen Masterclass with Robert Thompson – Perfect Poached Egg

  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

  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...

Flourless Coconut and Raspberry Roulade

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

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...

Leek and 2 Cheese Pasty

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

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...