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.
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
Cook: 2hrs, 20mins
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,...
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
1kg higher-welfare pork belly, boned, rind removed, cut into 3-4cm cubes
Freshly ground black pepper
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...