Food

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 Admiral Nurses IW Appeal and the Mountbatten Hospice. Gallery of...

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...

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...

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...