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Mermaid Gin Now at Southampton Airport

Mermaid Gin Lands major new retail opportunity Isle of Wight Distillery's Mermaid Gin in now available to purchase from World Duty Free, one of the largest retailers. The Island's very own gin has a dedicated display and is available to buy in Southampton Airport. The New retail agreement was officially launched...

Homebaking with Gladys May Cakery

Apple and Blackberry Crumble Cupcakes Makes 8 Spiced apple cupcakes: 115g Butter 115g Light brown sugar 2 Eggs 115g Self raising flour 1/2tsp Baking powder 1tsp Cinnamon 1 Medium apple, peeled and diced Cream butter and sugar until pale and fluffy. Add eggs one by one and whisk until incorporated. Sift together flour and baking powder and add to...

Beef Ragu Rissotto

Beef Ragu Risotto recipe from the Bistro, Ventnor. This is the recipe you can find on page 65 in the May/June issue of our lovely little magazine. You will need; Roast beef left over from Sunday roast Tinned Tomatoes Bit of garlic Bit of dried oregano Chili flakes (tiny pinch, or big pinch if you're brave) Salt...

Wine Tasting Evening – Spain v Portugal

Wine tasting evening on Friday 5th of May at 6.30pm Head to the Bistro on Friday the 5th for an enjoyable exploration of European wines presented by Matt Rogers from Wight and Wessex Wines. Each wine will be matched to a tempting taster dish to enhance the tasting experience. Spanish Cava Brut...

Early Easter Treat

This week we got to enjoy an early Easter treat thanks to Guylian It may come as no surprise to you, but chocolate goes down well in the Style office. So you can imagine how pleased we were when we received the Guylian Elegant Easter Gift box to try. Having shown...

Easy-Peasy Plum Jam

An easy jam for first-timers. Once you taste home-made… You'll never buy store-bought again! Method Wash plums and remove stalks. Use a fruit knife to cut the plums in half (vertically), then twist to open and remove the stone. Place the fruit, lemon juice and water in a large, deep, heavy-based...

Floating Islands

Floating Islands Method Separate the egg yolks from the whites. Weigh the egg whites and whisk with the equivalent amount of caster sugar and half of the seeds of the vanilla pod until the mixture forms stiff peaks. Warm the milk with the remaining vanilla seeds in a saucepan on the hob....

Pumpkin Bread by Finn Guy

Pumpkin Bread by Finn Guy A wonderfully dense bread, sweet and sticky almost cake like. Its great toasted and dunked into a spicy tomato soup Ingredients 425g Pumpkin puree 4 Free range eggs 250ml Sunflower oil 150ml Water 600g Caster sugar 450g Plain flour 2 tsp Bicarbonate of soda 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon ½ tsp Ground cloves ¼ tsp...

Mackerel Bonbons at The Shed

Chef: Mike Cartmell at The Shed, Bembridge Mackerel Bonbons with a beetroot horseradish puree & Parmesan crisps “Wow your family & friends with this simple yet beautiful twist on a traditional starter/canapés” Mike serves 4 as a starter or 8 as canapés Ingredients: Pate: 2 Smoked mackerel fillets 1 tsp freshly grated horseradish root 2 tsp Dijon mustard 2 tbsp...

Ballotine of Rabbit

Ballotine of Rabbit with Sautéed Potatoes, Wilted Spinach, Prune Puree and a Juniper Infused Jus By Charles Paul, Chef and Owner, Brawns of Cowes   Ingredients For the ballotine of rabbit 2 Whole rabbits 100ml Single cream 1 Egg white Half bunch of finely chopped, fresh, flat leaf parsley 10g Wholegrain mustard 12 Slices parma ham   For the prune puree 1...