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....
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...
