Kimberley Murray is a most determined young woman. A skeleton hopeful for the 2022 Beijing Winter Olympics, she tells Amber Beard all about her rise to the Olympic challenge and why she still loves the Isle of Wight.
At the tender age of 27 Kimberley Murray has achieved much and...
A Jewel in the Undercliff Crown
Haddon Lake House built on what was formerly part of the pleasure grounds of the Victorian mansion, Old Park, is a contemporary house and extensive garden, that has been restored to glory by award winning garden designer Phillippa Lambert and her husband Stephen and...
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
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...
From One Holyrood, Newport.
This is great for a sneaky cheese scone, or make it a regular fridge feature, it never last too long when we make this at home.
Ingredients:
3 Red onions
125g Dark brown sugar
100ml Cider Vinegar
1tsp Vegetable oil
Salt & pepper
Method:
1.Slice the onions finely.
Heat the oil in a large pan,...
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...
From Jo Lofthouse, Make-Up Artist
The party season is just around the corner, giving us the perfect excuse to inject some sparkle and drama into our evening make up. If time is short follow this simple but effective step-by-step guide to create glamorous evening make up.
Here we focus on creating...
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...
Style of Wight interviews - Alec Dabell, Managing Director, Vectis Ventures.
No theme park in the world can match the longevity of Blackgang Chine. Alec Dabell, whose great, great grandfather founded the popular family destination in 1843 knows, however, that no business can live on its history. After all, look...
With spring upon us, make the most of the season’s fresh early offerings such as spring greens, watercress and Jersey Royals. As the days get longer, (and ever so slightly warmer) our tastes tend to change from rich and heavy comfort foods to lighter dishes featuring spring vegetables and...
