Afternoon Tea at Albert Cottage raises money for Island Charities
Lady Grylls and Style of Wight Magazine hosted a fundraising Afternoon Tea at Albert Cottage Hotel, organised by Black Swan Events, and over £2,500 was raised for the Dementia UK...
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...
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...
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,...
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...
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...
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...
