This article first appeared in the September/October 2022 edition of Style of Wight magazine. Words by James Rayner. Photography by Julian Winslow. Today we’re in Freshwater, Church Place to be exact, outside the historic Red Lion pub, drawn to it by the whispers of...
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....
Gypsy Tart Reminiscences With Chef Robert Thompson Robert Thompson recalls the Gypsy Tart of his youth. A school dinner staple, he has reinvented it and elevated it to a pudding that we’d all be delighted to have on our New Year table with a few easy updates....
