WIGHT TASTE TRAIL An food trail to find the pick of the home-grown crop

A Wightlink guide to the Island’s natural produce Introduction Let the Wight Taste Trail help you to discover some great tastes on a visit to the Isle of Wight. Home-grown treats to savour on a Create Pages 2-16 ●● Revisit the Taste Trailblazers, producers whose hard work has contributed to the Isle of Wight’s rising reputation for great food Wight Taste Trail Break ●● Meet our pick of the newer faces whose bold, imaginative plans are helping to enhance the Island’s food status Taste Pages 17-37 ●● Where to find the farm shops, delis and markets where you can buy local produce ●● Check out the restaurants, pubs and cafés with the strongest commitment to using foods that come direct from nearby farms or from the sea Stay Pages 38-39 ●● Wightlink’s Taste Trail Breaks feature hotels, B&Bs and self-catering cottages, where there is a real affinity with food grown on the Isle of Wight

1. Quarr Abbey t would be hard to think But there are many 2. Farmers’ Market Iof a time when there has more treasures to 3. Sharon Orchard been such a strong discover in a varied 4. The Boathouse 23 h th u t ou appetite to find out L y m o m Island landscape m P o r t s r ts i Gurnard e – Po n o u r n e – 5. Seaview Hotel & Restaurant g h b yd t i s R o F

where the food we n of chalk cliffs, high

Fishbourne – Ryde 6. Made on the Isle of Wight

Y a 1 r eat comes from m 2 downs and fertile o 7. Priory Bay Hotel u 4 t and how long h 5 Seaview valleys, which Yarmouth 3 Priory Bay 8. Dan’s Kitchen it has taken to 22 21 6 7 supports sheep, 24 Newport 8 St Helens 9. Fish Store reach the plate. beef and poultry as 20 10 Bembridge9 10. Farmer Jack’s Farm Shop That makes 11 well as arable and 12 11. The Garlic Farm it an ideal Freshwater 19 dairy farming. And 12. Erica’s/Blandings/Pond Cottage time to that’s before you consider 13. The Taverners present the new Wight Taste 13 the crab and lobster-rich 14 14. House of Chilli Trail, which celebrates produce 15 waters surrounding the Isle 15. Brownrigg Farming ‘home-grown’ on the Isle of Wight of Wight. 16. Haven Fishery for the fuller flavour that comes with food, In this new guide to the 17. Ventnor Botanic Garden 18 16 Ventnor which has travelled fewer miles. 17 best of Island food, we bring the 18. Barns Niton Tomatoes, red and yellow, in all shapes and sizes; stories of local food champions first 19. Pottery Barns rare varieties of garlic; some of the earliest asparagus profiled six years ago in the original Wight Taste 20. Calbourne Water Mill and the sweetest sweetcorn are among the many Trail bang up to date. But there are now many more 21. The Dairy Deli seasonal pleasures to be enjoyed on this sunshine island, stories to tell – about a rich crop of new food-producing 22. The New Inn which boasts a mild, sunny climate and a long, warm talent and about a new wave of inspirational chefs keen 23. The Little Gloster growing season. to put the Isle of Wight on the gastronomic map. 24. Newport Farmers’ Market

1 Create olin Boswell is still searching for that elusive C‘mother’ of all garlics. It is a quest that has taken the UK’s leading garlic specialist from his 300- The Garlic Farm Winning Wight acre farm in Newchurch to some of the world’s Newchurch 11 most remote areas. 01983 865378 Weather “Back in 2007 I travelled on horseback around thegarlicfarm.co.uk

ore sunshine hours, an earlier Kazakhstan’s mountainous Tien Shan with two ail Tr Mspring and longer summer than on of Europe’s top botanists and found one of the In the Garlic Farm shop, you will find the mainland explain why a rich variety ‘mothers’ of garlic. But there are so many other 12 different local garlics, depending of crops flourish in the Isle of Wight’s possibilities that I can’t be sure this is the original on the time of year. These include

sunny downland valleys. Aside from the source and I won’t rest until I have explored all the the giant elephant garlic and smoked blazer garlic and tomatoes for which the Island areas where the first ‘mother’ may still be hidden.” garlic – as well as pickles, chutneys is famous, soft fruit – including some The search has taken the garlic man back twice and relish, oak smoked garlic butter of the UK’s only commercially-grown to Turkey’s Munzur Valley, close to the border with and garlic bread made from locally apricots, unusual salad leaves, heritage Iran, Iraq and Syria, braving guerrilla fighting to milled flour. 85% of the shop’s wares vegetables, sweetcorn and a surprising discover another rare garlic – allium tuncelianum. are Garlic Farm produce – the latest range of squash – all grow in abundance More recently Colin was in New Zealand, a place being a garlic beer, brewed by Yates Winner of eight gold medals at the in the mild southerly climate. that so inspired him, “I’d have decamped to live on the farm, and Garlic Farm pork Hampton Court Palace Flower Show The Boswell family has been farming there if I had visited as a younger man.” scratchings. Also available: seasonal the fertile Arreton Valley for over 50 Why does he do it? “Garlic is my life and I want vegetables including the Garlic Farm’s early asparagus. years at Mersley Farm – aka The Garlic to know all there is to Farm – and Colin Boswell says “it is the know about it. I may Shop open: Year round: Monday-Saturday, 9am-5pm (Sunday from 10am). winning combination of light intensity have been growing garlic Garlic Farm products are also available at leading and long sunshine hours that makes the for close to 40 years but Island farms shops and delis. Isle of Wight one of the best places in I am always looking for The Garlic Man Garlic Farm Walks: An illustrated map/fact the UK to grow crops more commonly powerful new flavours to introduce on the farm.” sheet provides the route for self-guided farm associated with the Mediterranean. Solent Wight, the original garlic grown by his mother walks past paddocks with Highland Cattle and Buff “Our long growing season means there in her 1950s kitchen garden and a long-lasting hard Orpington chickens; also archaeological remains is a profusion of fresh produce for Island variety with a strong flavour and bouquet, remains the from Roman times and from the Stone, Bronze and farm shops and restaurants to champion. Boswell favourite. Also used to create the Garlic Farm’s Iron Ages. Depending when you visit, you will potent smoked garlic, it has a curious Gallic history. Garlic Garlic Farm Restaurant: Adjacent to the find seasonal highlights ranging from bulbs were flown over from Nazi-occupied Auvergne by shop, this serves dishes created daily from local asparagus in the spring, strawberries and Special Operations pilot friends of a Cowes pub landlord ingredients (see page 32-33). cherries in the summer, and sweetcorn who needed to satisfy the demands of French sailors stationed there during the Second World War. Garlic Festival: If garlic is the Isle of Wight’s most unexpected crop, this in the early autumn.” That publican – Bill Spidy – grew the Auvergne garlic on his farm north of Newchurch. The Boswell family annual festival is its most unusual event. Held in August each year, visitors can moved next door and the rest is history. try garlic neat, garlic smoked, garlic prawns, even garlic ice cream and garlic beer.

2 3 Create Tr ailblazer 5 first opened its doors in June 14

House of Chilli House of Island Hothouse When That explains why the House Chilli of team has been using them to hot create sauces, 14 jams and chutneys largest achieve this chilli To goal grower. – and they marketplace.” mere mortals. There are also five chilli-infused balsamic bears a traffic light coding – red to denote super-fiery, page and 6) a range other of chilli-themed ware. houseofchilli.com are close to doing so, Lisa says: “Not only do we want also want to bring chilli’s warm glow to a far wider to help hardened Chilli Heads feel the burn, but we set themselves the target becoming of the country’s so busy growing chilli varieties at the Godshill base and orange a medium for burn andgreen the for rest us of dressings made by Wild Island’s Nuala Grandcourt (see House of Chilli cottages, now has another hotspot in itscottages, hotspot midst. in has another now villagecream for teas in its picture-postcard thatched Newport Road, 244554 Godshill, 01983 Isle of Wight Chilli Fiesta launching summer 2013. Wight Chilli Fiesta launching summer 2013. Isle of Godshill, that honeypot tourists for who throng to the Open year round. Summer 10am-6pm; Winter 11am-4pm. Winter Summer 10am-6pm; round. Open year 2012, owners Lisa2012, Peterson and Rowena von Albedyhll – with more on the way soon. Helpfully each these of products include: thetomato.stall.co.uk Made on the Isle of Wight Briddlesford Lodge Farm Briddlesford Farmer Jacks Farmer Newport Farmers’ Market Outlets The Stall's for Tomato The Stall Tomato The Dairy Deli The Garlic Farm Oliverto use Wight tomatoes which led Jamie and tomato juice at food shops, and Fifteen, hisflagship Wight chefs and London restaurant.London Fortnum & Mason has been the latest gourmet Now The Stall Tomato is on the outlet to put Stall Tomato “We have a ready and receptive more our customers like it.” no matter how irregular its shape or pipeline too as Paul and his team are products on its shelves – including able to taste-trial some the of new audience this,” for he says. “These a roasted tomato pesto and a hot the company’s signature oak-roasted tomatoes. it differsfrom a standard tomato, the size, is snapped up. In fact the more salsa sauce as well as to try out a diversity tomato of choice is in the days every new tomato we introduce, expansion trackwith plans to launch varieties being grown from seed by yellow tomato juice. Even more Wight Salads. juices, or sliced, smoked and converted into sauces and where small batches are soaked in oil without seeing purpose-built plant processing from the vine into our small It was a winning formula from the big brother, Wight benefitof forthis us,” says Paul “is have enabled have a whiffof preservatives or additives. and it could not be fresher or more trinity food of – freshness, purity and the Island’s fertile tomato grower as well as the that we get the pick the of crop start, one that gained The Tomato sunshine hours sunshine complete traceability.” conventional tomatoes. “The great UK’s largest producer organic of and wherelong Europe’s biggest organic Stall a firmfollowing among Isle of Salads, to become become to Salads, flavoursome. flavoursome. Arreton Valley This means we can offer the holy These originate in The Stall’s Tomato “Our ‘raw material’ comes straight tomato

tastiest tastiest , a varieties – as many as enthusiasts to the 10 every10 week– as The Stall Tomato wellas to The Stall’s Tomato The idea was to introduce food This is thanks to the sterling red to burnt orange and mustardy- pursued by his successor Paul andsizes; but most all of ones that super-sweet tomatoes grown on the share an intense flavour. intense an share own products made from top quality, effortsof concept pioneered by founder Jeff Jeff founder by pioneered concept Borough Market since 2004. MacDonald and now being vigorously Isle Wight. of yellow; ones that comes in all shapes Thomas, a veteran weekly of visits to

from theIsle Wight of have ver the past decade tomatoes

become one the of highlights of result, food lovers have become altogether different and superior superior and different altogether type. Ones that come inriot a of of Englandof from Winchester to familiar with tomatoes an of farmers’ markets across the south colours from the familiar pillar-box London’s Borough Market. As a

A Vine Tale Vine A O 4 Create Tr ailblazer 7

is available Isle of Wight Cheese Meanwhile significant “Who knows, I might findmyself making cheese in a Ricotta or Gouda business.More ripening rooms but now for it’s all about getting the has already taken him restaurantshotels, including pubs and result time after time.” Long and a doubling the of milk pumped at: Ryde Farmers’ Market, farm shops and delicatessens, and at leading andachieving a consistent term, his aim is to create third cheese, Gallybagger, through from the dairy has provided three existing cheeses just right.” increased production capacity isleofwightcheese.co.uk some way down that path. steps have been taken to style at some point in the future – develop the artisan cheese possible. experimentation farmhouse cheddar and a while a new vat is making more Priory Bay Hotel, The Little Gloster, Garlic Farm Restaurant. The Taverners, New Inn and the “a really“a noteworthy” The 2007 award was no flash in holds extra levels and flavour, of rather than food miles” involved in his cheese production. “The cows pumped from the dairy into our vat, praise. A second cheese, the brie- role models.” also because we wanted simple are milked at 6am and their milk is and bronze at the British Cheese an invitation Richard for to join the artisan cheese-makers who are my traceability,” saysRichard Hodgson. the pan. Sincethen, Isle Wight of World Cheese Awards.the 2012 It immediately.” immediately.” is a success story that has resulted in so we canstart making cheese almost style IsleWight of Soft, has won silver cheeses have continued to garner committee and sit alongside “the big crucial factor in the success, “because Michael’s milk is unpasteurised, is milk which Michael’s He is rightly proud the of “food feet Reed’s Guernsey herd has been a a been has herd Guernsey Reed’s Specialist Cheesemakers Association Association Cheesemakers Specialist Wight Blue again carried off gold at Awards in recent years while Isle of A self-confessed purist, Richard A Big Cheese Big A “loves the science making of cheese Isle of with many things but not until 2007 for he Isle Wight of is known for The achievement was all the more mother Julie in a renovated barn and remarkable because the creamy and distinctively different blue blue distinctivelyand different the art production facility adjacent to of Wightof Blue scooped ‘Best English former television editor Richard cheese was brand It new. had been created less than a year before by cowshed converted into a state of cheese. That all changed when Isle Hodgson, who set upthe Michael Reed’s Queen Bower Dairy. Cheese’ at that year’s World Cheese Wight Cheese Company Awards. T contains, she says, “ten times more range flavoured of dipping oils uses Caroline Oil of Wight Wild IslandWild ields ablaze with golden yellow rape flowers have long been one the of great sights theof British countryside in early Not just any rapeseed oil, course, of but the extra virgin cold- It was her idea to cold press the seeds and the resulting, Oil Wight of is used byThe Island Bakers to make focaccia Find Oil Wight of and Wild Island products at most Island Another to see the rapeseed benefit is Nuala Grandcourt, natural Vitamin E. It also has a subtle, nutty flavour that goes well being championed by Ben Brown and Stuart Pierce Farmer of promise enviable of health benefits. pressed variety produced by farmers like Caroline Knox, whose and by leading chefs like The Little Gloster’s Ben Cooke. It is also temperature before smoking.” smoking.” before temperature summer. Nowsummer. seeds harvested from rape and pressed into oil are all the rage – helped in no small part by endorsements over 30 years. Jack's, Colin Boswell The of Garlic Farm and many other leading farm shops and butchers. delicatessens. and shops farm from celebrity chefs like Hugh Fearnley-Whittingstall and by the family has been growing the crop on their farm for co.uk). Among the most delicious is Wild Island Lemongrass & cleverly-named cleverly-named with salads and is great in cooking because it can reach a high whose Knox’s cold-pressed rapeseed oil as the base (wildislandstore. Omega 3 and half the fat olive of oil, essential fatty acids and Ginger Oil. Chilli F RapeseedRevolution 6 Create Tr ailblazer 9 light meals in Vineleaf Coffee Shop. rosemaryvineyard.co.uk 01983 811084 811084 01983 free guided tours and tastings; and Rosemary Vineyard wines, liqueurs, fruit juice and ciders; Located near Sharon Orchard in , this 30-acre vineyard offers

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producers. 20 apple20 varieties are grown in the n less than years 20 Sharon and Joe McNally have transformed an old vineyard in the Ashey Valley into a thriving 4,000 tree apple orchard. This largestcommercial orchard. juices and ciders are joined by fresh jams and pickles, which form part of after moving to a new building with an apples from the orchard while Sharon also makes her own mustards, preserves, an extensive range local of foods from the McNally’s Cider Press shop and is quite some achievement as they started from scratch with no previous sharonorchard.com orchard to press into juice or cider for outdoor seated piazza. In the autumn experience and have transformed Sharon Orchard into the Isle Wight’s of café, which has just doubled in size Sharon Orchard Open: All year Tuesday-Sunday Tuesday-Sunday year All Open: I Wight Taste Trail Wight Taste Ashey, Ryde 01983 564595 564595 Ashey, Ryde 01983 Three guided tours daily. tours guided Three 10am-5pm and Bank Holiday Mondays. The Apple of Her Eye Her of Apple The beer and Island wines, local mustards, available in a folksy barn in Godshill. 01983 840680 01983 godshillisleofwight.co.uk chutneys, pickles and preserves are Home-produced ciders plus ginger ginger plus ciders Home-produced Godshill Cider Company Others to try: marks the Christmas season with the 01983 867878 01983 01983 821731 01983 611011 includes a dash port of in a rich and islandbrewery.co.uk goddards-brewery.co.uk goddards-brewery.co.uk explosiveBe Sorry Yule which (7.6%), full-bodied three-hops brew. brew. three-hops full-bodied Island Brewery yates-brewery.co.uk Goddards Brewery Yates Brewery Yates or such a small Island, the Isle of Wight is blessed in having not one You can findYou their bottled beers There are seasonal treats too. In but three independent breweries – – breweries independent three but restaurants the length and breadth and real ales on draught at pubs and traditional hops and top grade malts rated beers, wines and – and juices is taking advantage splendidly-named Fuggle-Dee-Dum, startby tasting Goddards beers on speciality Munich and malted oats. of theof Island. Look out Goddards' for with up-to-the-minute technology. with Fuggles and Golding, while Island Holy all Joe three (4.9%), available Folly (5.2%), full andround, hopped Brewery gets festive with Wight Not to be outdone, Brewery Yates of cider’s remarkableof cider’s resurgence inpopularity to offer fresh-from-the-orchard apple ciders. year round. And get off to a flying It is not just its for home-grown foods thatthe Isle of Goddards, and Island Yates Brewery October Goddards offers Ducks Christmas brewed from (4.4%), F Wightlink Ferries. (4.8%) as well as Island Brewery’s Yachtsman’s Ale (4.2%) and Yates Wight can be proud. The Island also produceshighly- – all them of combining the use of Very Fine Brews

here is nothing right) David (far likes more Yates than to sup a pint beer of at his local, the White Now operating from premises in Newchurch, It is clearly a labour love. of “I’ve been involved “It was a sad day when the axe on fell Burts using Colin Boswell’s Garlic Farm crop and Tropic for but by then I was hooked on brewing and a great running is now in the capable hands son, my of David plant at the Inn at St Lawrence. Everything has reckoned with. a great second career after earlier my as life an another and I found myself training to be a brewer, then steadily grown Brewery Yates into toforce be a in the Inn at St Lawrence back in 2000 and has since spiralled from there and although the day to day sea air at Ventnor Botanic Garden. say that I’ve enjoyed every minute,” David enthuses. opportunity presented itself to open a five-barrel engineer on oil rigs and pipelines! Junior, I keepJunior, busy seven days a week planning new food shop in Ventnor and played football with staff from the local brewery, Burts. One thing led to fruit. The brewery is also responsible Garlic for Beer favourite, Wight a ruby Winter, ale with malty milk chocolate at first in the nose, then plentyof orange ways to develop the spread our of range beers.” of with beer over for 30 years now and can honestly Lion in Niton. His course, of own beer, because David is the enthusiastwho set up a micro-brewery Ale, which is brewed using hops grown in the salty Yates brewsYates eight cask ales, including David’s "I got involved by chance as I was running a health

T For the Love of Beer of Love the For 8 Create Tr ailblazer 11

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Newportand Ryde Year round. Year Thursday- brownriggpoultry.co.uk brownriggfarmmeats.co.uk bacon are available from Sheepwash and many restaurants. Taste Trail 01983 840978 isleofwightbacon.co.uk [email protected] eggs, beef, lamb, pork, sausages and Brownrigg Farming Brownrigg Fresh free range chickens and ducks Farm, located off the roadfrom Farmers' Markets, Island farm shops Sheepwash Lane Saturday, 10am-5pm, Sunday 10am- Godshill Godshill Whitwell. to Open: (seasonal geese and hen’s turkeys), Available at: 1pm. To pre-order, call To 1pm. or email lane to Godshill. He may be just started siring calves – giant bull Stumpy is more like a pet herdsman Sam. “When he a tail when we first got him and too big to do that now but it happened but he only had half gentle giant on the farm with says. “He’s four now and has so the name was a natural.” dog to Sue, who raised the on walks along the country ones!” How did he get the name was little, I used to take him Despite his size, the Brownrigg I’m still very fond him,” of she Stumpy? “We don’t know how Stumpy’s Tale Stumpy’s Island Free Rangers Their quest remains to get people use is minimal. Last November the unthinkable.” land where chemical and fertiliser to connect with the food they eat. “It is so important to know where food over the highly-respected Isle of comes from and how it is produced. connection between food and the countryside. Without livestock, there won’t be any countryside – and that’s Brownriggs expanded further, taking Wight Bacon Company. Bacon Wight reallyWe need to remember the This has been made possible possible made been has This back into beef with a herd Ruby of breed. native because Sheepwash Farm is located area and Sue and Paul have entered in an important water catchment into a 10-year Higher Level of Brownriggsof is actively involved too. farm shop, leaving Sue free to move while his wife Beth is the face the of Red Devon suckled cows, an old England to put livestock back onto Son Richard runs the poultry business Stewardship agreement with Natural These days there is more than unruly flock of independently-minded independently-minded of flock unruly later expanding to chickens – there healthy life.” husband Paul has always been are now over 5,000 local grain-fed that’s the way I like it,” she says. they taste so much better but, more to the point, the birds lead a happy, involved but now a new generation one free ranger. Her sheep-farming ducks. “They’re all free range and Rhode Island Reds – and a large, “From the customer’s point view of

and you will see hundreds of isit Sheepwash Farm near Godshill Island-born Sue started her landscape. It is an idyllic rural sight poultry business years 20 ago, first hotels, restaurants and locals but hens hurrying around in a grassy and one very close to the heart of the Island’s number one free ranger, their right to roam in the pastoral supplying Christmas turkeys to local quite evidently making the most of Sue Brownrigg.

field carpeted with wild flowers, V

Create 10 Create 13 also at hotels and restaurants including Dan’s Kitchen, The Little Gloster, theislandbakers.com Bread,cakes and pastries are available at Newport and Ryde Farmers’ Markets, Made on the Isle Wight of and farm shops including Farmer Jack's; Garlic Farm Restaurant and Chessell Pottery Barns Courtyard Café. The Island Bakers boulangerie in Newport, we “Our own traditional hope.” their next move in mind. Island Bakers already have They may be busy but the apricot jam and topped with and brandy syrup, spread with frangipane and sliced almonds. brioche soaked with orange lemon drizzle are popular” in the a tin’ for Farmers Markets week she bakes a different‘cake – “carrot,honey & almond and and slices bostock of – buttery While John makes bread, his Awards gold Every star in 2012. like Ben Brown’s pumpkins, Oil of more complex flavours.” Those extra became grand my obsession. It’s all process artisanbread-making about keeping things simple, working ingredients arelargely local produce sourdough, Helen is hard at work of Wightof Cheeses and Hazelgrove or cakes – among these Fudge other ingredients carefully to give favourite being a simple white creating sweet and savoury pastries with four main ingredients – flour, yeastwater, and salt and – adding Farm eggs. Brownies, which won a Great Taste Wight cold-pressed rapeseed oil, Isle Isle rapeseed cold-pressed Wight oil, experiment and in the “In those days I wore myself out used in modern production. That himself to make bread while teaching hours, notkneaded, and baked slowly at Gordon Ramsay’s Marie Tante the stomach,” says John, who taught traditional bread making. In the old is the entirelynatural process we goes back to the fundamentals of staying up through the night to days breads were folded over several several over folded were breads days follow now and it is much kinder on cookery school. school. cookery without the additives and accelerants

mans a stall every and Ryde Farmers’ their 30% Rye gold stars at last success at Newport summer’s Great of winningof two Markets where Helen Friday and Saturday? Island Bakers a sell-out The accolade Taste Awards for Bread-maker John What is it that has attracted like The Little Gloster’s Ben Cooke, made artisan because the of more robust flavours painstakingly- process we andDan Maskell Dan’s of Kitchen that come their dailyIsland Bakers’ delivery “is slow, hand- slow, spread about the Island Bakers. Chefs serve John’s bread, while BenBrown snapped up as fast as we can load it such a loyal following, and made the of Farmerof Jack's Farm Shop says that shelves.” the onto from “the whichfollow, Fahy believes that it is Sourdough provides a clue. a provides Sourdough Charlie Bartlett at the Garlic Farm That demand acceleratedas word natural

process we we process follow… is is follow… The entirely the stomach” much kinder on – that etween them John and Helen Fahy share a greatcooking By 2012 the pair had By 2012 the pair had “There was nothing for it but to it but to was nothing for “There the Island Bakers up their London life kitchen rented at Bembridge Bakery rented kitchen move and enabled us to keep pace pace keep and enabled us to move made such a success of such a success made biting experience but it was the right both were private chefs Queen for premises in Lake was, she says, “a nail- “a she says, was, in Lake premises pedigree. The husbandand wife royalty that includes Alain Roux, and, at Napa Valley’s French Laundry, ago at Buckingham Palace where and decamped to the bakers. artisan they had outgrown the outgrown had they pastries and cakes. bread, create to a SEEDA for apply a deep breath, take team have worked with cooking their fledgling enterprise grant and invest in our own bakery,” bakery,” own in our grant and invest says Helen, the cake and pastry-maker the cake Helen, says of the two. Taking on their own on their own Taking of the two. for genuinefor royalty, meeting a decade become to favourite, childhood holiday holiday childhood where they worked through the night through worked they where with demand.” Elizabeth II and the Royal Household. But in 2009 they gave Isle Wight, of Helen’s Gordon Ramsay, Marcus Wareing B Thomas They have Keller. also cooked – Bread Success for

Create 12 Taste 15 Meanwhile the honey harvested the is honey Meanwhile about the teaching Find out more Visitors are welcome year-round beekeeping practice will help to create practice create will help to beekeeping bees.” of locally-bred number which Father of team, beekeeping bacon and pig joints is available hopes that “training people in best hopes that Wight queen bee. Isle of an rear produced fruit and vegetables, roasted coffee Tomatobeans, Stall available to buy at Quarr’s farmshop farmshop buy at Quarr’s to available the plans by exciting are and there apiary at iwbka.org.uk available. also together with the only Island- only with the together to see local art in the abbey gallery. goods, Brownrigg eggs, Garlic Farm stronger Island colonies and boost Island stronger the for guidedfor tours, prayer services and chutneys and other local produce. Nicholas is an enthusiastic member, to to Nicholas is an enthusiastic member, Spiritual retreat accommodation is

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Two years down the line the down apiary years Two 01983 882420 01983 quarrabbey.co.uk Nr FishbourneNr Farm and teashop: open weekdays Eve-New Eve). Year’s Quarr Hill Quarr Abbey Quarr (except Good(except Friday and Christmas An extensive range Quarr- of 10am-4pm, Sunday 11.15am-4pm know-how, Quarr Abbey joined forces joined forces Abbey Quarr know-how, been small, in the longer term, Quarr Quarr in the longer term, been small, apiary within the abbey grounds, an apiary within grounds, the abbey the necessary skills. supply the To Wight the National Lottery and Isle of so far training and although yields have taken on a new lease of life in recent in recent lease of life on a new taken bee stocks to threat the worldwide initiative made possible by grants from grants from possible by made initiative hands-on practical, is being used for illustrious history at bees of keeping of interest in beekeeping from well- from in beekeeping of interest from disease has led to an upsurge to disease has led from wishers, keen to help but lacking but lacking help to keen wishers, Wight Beekeepers with the Isle of years. This is because concern about Quarr Abbey – but that tradition has – but thatAbbey tradition Quarr Association in 2011 to open a teaching open a teaching Association in 2011 to Sustainable Fund. AONB Development Teaching Apiary chairman Dave Cassell Apiary Dave chairman Teaching The Benedictine has a long order A Taste of Honey of Taste A

A Cultivating CommunityA Cultivating Quarr Abbey Quarr

ome to an order Benedictine of monks over for a century, visitors can scarcely helpbut soak up the potent atmosphere peace of

Everyone is a winner in compassionate this clever, initiative. Charities are In a fruit orchard over of 60 trees, Matt (left below with Father What comes as a surprise is the scale the of new farm and teashop, double All this activity comes with the active participation the of Benedictines. All those in the Quarr community are hard at work: head gardener Matt loganberry and medlar trees too – all there a reason. for They may be great land usage scheme in which local charities grow vegetables within the 200-acre joints are available at the farm shop and often on the menu at the teashop, belly pork of with apples from the orchard is a local favourite. be seen tending the vegetable patch or pulling rhubarb, while Brother Duncan but which he maintains “have a fantastically-intense flavour.” brothers are closely involved with the wider community and an imaginative and the free rangers are able to forage food in for what must count as one of abbey grounds illustratesjust how. able to provide vital the food for people they support, their vegetables are available others for to buy at sub-supermarket prices in the abbey’s farm shop and tranquillity that radiates around this important World Monument Site near the size the of previous one. Erected by a team including another the of order, the country’s most picturesque locations. “Our pigs have a tremendous quality the bees like, we like says too,” Matt, “because we want to boost bee colonies.” the country’s architectural jewels. architectural country’s the is a frequent visitor to the Quarr pigs. Rearing pigs is long-established at Quarr seasonal additions the for farm shop but there is another benefit. “Whatever of life and life of that is really important to us,” says Brother Duncan. Bacon and pork or to eat in its teashop, and the scheme helpsthe brothers to maintain one of community. Given the range farm-fresh of local produce, it is hardly surprising. courgettes and purple and white carrots that have long since gone out favour of wheredaily specials will typicallyinclude four or five local dishes – Quarr Abbey Father Petroc, the new building is clearly a venue choice of the for Island Father Gregory (top left and main picture) is an enthusiastic gardener and can Luke) is addingLuke) local varieties like the world’s largest apple, the Howgate which comes Wonder, from Bembridge.There are plum, greengage, Noyce is busy cultivating heritage pre-1950s vegetables, among them yellow

Fishbourne. this Yet, is no cut-offcommunity. Farfrom it, the eight Benedictine H

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bookings are taken. taken. bookings are and mackerel caught on the Wheeler caught on the and mackerel tables are first-come, first-served as no first-come, tables are 01983 874758 thebestdresscrabintown.co.uk thebestdresscrabintown.co.uk 874758 01983 01983 855819 855819 01983 institution. Go as early as possible fresh for local dressed crabs its seafood and on fine days from May to May from and on fine days its seafood served in their shell or lobster, for prawns (in season), giant crab steephillcove-isleofwight.co.uk steephillcove-isleofwight.co.uk family’s fishing boat and landed in the family’s favourite. Aside from fresh crab, lobster crab, fresh from Aside favourite. cove, Mandy Wheeler makes delicious makes Wheeler Mandy cove, Open 12 noon-3pm, crab pasties. claws and whole crabs. They sell out fast! Open daily from mid- February to Christmas Eve 10am-5pm. Cove has become famous for for has become famous Cove Steephill is a lunch time the Crab Shack September, The Best Dressed Crab The Crab Shed This long-established family business is a Bembridge Harbour 9

Year round. Year Monday-Saturday: mousse, salmon fish cakes, crab pasties mullet, brill, turbot, Dover sole, plaice and bembridgefish.co.uk huss as well as local crab and lobster. Local prawns and mackerel are both on offer and crab cakes. 01983 875572 01983 includes wild bass, bream, red and grey sent to them when they are back at home. during summer months. Also: prepared online so that visitors who have enjoyed Bembridge Fish Store Bembridge Fish on the Island can get it Bembridge High Street fish products including fish pies, salmon Open: 9am-4.30pm; Sunday in summer months: A home delivery service is also available Thewide range fresh of fish available 10am-2pm. 16

been fishing in the seaside townfor generations. A rangefreshof and lobsters are on sale at their wet fish shop. Their own fish is available fried and served with hand peeled, double fried chunky 01983 852176 ventnorhavenfishery.co.uk 852176 01983 samosas and crab croquettes. Both shops are open year round. of theof Esplanade by Geoff and Cheryl Blake, whosefamily have chips at their Fried Fish shop, alongside Ventnor Bay fishcakes, crab Others to try: Saturdaynoon-3pm; 4.30pm-7.30pm; 12 noon-3pm. Sunday 12 fish supplied directfrom local fisherman, whole crabs, crab-meat Wet Fish dailyWet shop and 11am-4pm Fried Fish shop Tuesday- Ventnor Haven Fishery was designed and built at the eastern end Ventnor Haven Fishery Haven Ventnor in the heart the of village. Lockslane is open for dinner five nights a week Wednesdayfrom to Another quest is to get more people torecognise the world difference of Themore Mike became involved with the local fishing industry, the more “It’s not rocket science. You just have to care about what you’re doing – like doing – like about what you’re care to just have You science. not rocket “It’s largely on seasonal Island produce, includes the local fish of the Thisday. is chosen by chef Catherine Bachelor, who runs the bistro with partner using nets that catch bigger, older fish and throwing back young ones. What’s What’s young ones. back fish and older throwing using nets that bigger, catch more, we are actively championing forgotten foods. Bembridge may be famous be famous may Bembridge foods. forgotten championing actively are we more, between fresh fish, caught just hours before it cooked,is and thefarmed have swum thousands miles of during their lifetime. As a result they have rather sad farm fish that can at best swimfew miles.” a he was convinced the of need to fish responsibly. As an active memberof the Responsible Fishing Scheme, if you engage Mike in conversation about the world’s depleted fish stocks, he will talk animatedly about how to avoid developed muscle that makes their texture and taste totally different to the dredger boat moored in the harbour but soon progressed to opening the overfishing – just as he did to the Hairy Bikers on their recent ‘Bestof British’ plentiful and huss that are consider species like encouraging customers to Bembridge 875233 lockslane.co.uk). (01983 An imaginative menu, based Bembridge Fish Store Fish Bembridge for bass and shellfish but there’s a wide diversity of other fish and we are we of other fish and wide diversity a and shellfish but bass there’s for Dawn Hodge front of house. cheap but which have fallen out of favour.” fallen but which have cheap variety. Mike cites the case wild of bass. “The bass that I catch are likely to Sunday (6.30pm-9pm) and for Sunday lunch (12.30pm-2pm). He began by selling his daily catch from the Shooting Star on an old US clam Contemporary Bistro, a new restaurant that is making waves in Sustainable Fishing You can tasteYou daily Mike’s catch at Kitchen Dan’s and (page Lockslane 31) TV programme. A Passion for for Passion A

hen Mike Curtis moved to Bembridge Harbour a decade ago, it was to indulge a life-long love fishing. of Since then, that love has become

It’s a long way from as life a London business executive and after that bought the Shooting moved Star, to Bembridge and started again.” never a moment for something that we have regretted,” says Mike. “I had running a Cornish guest house with wife Ruth. “It was sheer madness but always fished as a hobby and, whenfriend a invited us cometo and look at a an almost-evangelicalan sustainable passion for fishing.

fishing boat on the Island, we knew that this was where ourfuture So we lay. W 16 Taste 19 6 lunchtime barbecue. Meanwhile, there are Made onthe Isle Wight of concessions at Wightlink’s Gunwharf and Fishbourne also buyporridge flour, and delicious muesli terminals and onboard its flagship St Clare. teas are available in the licensed can café. You 01983 564949 madeontheisleofwight.com 564949 01983 calbournewatermill.co.uk 531227 01983 in flavours that include Blissful Berry and Made on the Isle of Wight with a summer tea garden and Easter and early November from 10am-5pm. Easter and early November from 10am-5pm. Seaview Open daily year round, Monday-Saturday Monday-Saturday round, year daily Open between open is mill The Cherry. Cheerful flagship store into a destination 9am-5pm; Sunday 10am-4pm 20 Made on the Isle of Wight . Now Robin and Serena have Using the criteria that any product stocked It was the brainchild Robin of and Serena ust outside Seaview – that stronghold of second-homers escaping from the mainland medieval times. Milling demonstrations take place daily at 3pm, except on Saturdays and this historic water mill, with roots back to traditional home cooked food and cream Calbourne Water Mill Mill Water Calbourne A variety traditional of stoneground flours – many them of organic – are milled at must be Island-grown or made and good of no-one had thought to showcase it under one brand. “I spent as life my a marketeer and roof. Not an especiallynovel idea you might and that has now mushroomed to over 300. andcrafts, all housedtogether under one these include many those of featured in the taken things a stage further, turning their think, but in fact says it is the only place on the Island that sells so we decided to do it ourselves.” exclusively indigenous produce. indigenous exclusively quality, the Courages set out with suppliers 75 creativity they found – but surprised that could seea great opportunity to promote this wealth talent of under one distinctive brand years ago. They were struck by the mass of Courage who came to live on the Island 10 J One Stop Shop OneStop Wight Taste Trail Wight Taste Around one third are food producers and – is a collectionhome-grown of food, arts

location by Manor. Mottistone Manor. location by produce like free range reared pork, lamb and lamb and pork, reared and staples including Garlic airy deli in this light, available tomatoes and Calbourne 01983 872710 855510 01983 01983 761196 01983 741560 small shop is in a lovely rural small shop is in a lovely foods like local Yarmouth crab. Yarmouth local like foods Mottistone Farm Shop with seasonal Island produce with seasonal produce Island specialist which features Brownrigg meat and eggs, Farm dressings and the is Plenty of Island produce Notable for its own farm- its own Notable for Italian-style Ventnor deli Island Bakers' bread. St Helen’s Post Office Classics yoghurt and cream. Village shop with Island Aberdeen Angus beef, this beef, Angus Aberdeen Tramezzini Yarmouth Deli Yarmouth Tomato Stall oak-roasted oak-roasted Stall Tomato lamb (3-4 times a year) lamb (3-4 times a year) kingsmanorfarm.co.uk milk, yoghurt and cream briddlesfordlodgefarm.co.uk briddlesfordlodgefarm.co.uk range of fresh Island produce Island produce range of fresh health foods. produce is sold at this shop herd. Guernsey pedigree as well as wholefoods and as wholefoods as well saltmarsh own and the farm’s local among the many are 01983 884650 01983 01983 754401 01983 874236 in Wootton. This includes specialities available at this specialities available shop in the centre of of shop in the centre on the Griffin family farm Way. on the Freshwater King’s Manor Farm Shop Manor Farm King’s from their award-winningfrom with shop a café/bistro farm Briddlesford Lodge Farm Lodge Briddlesford Bembridge Farm Shop veal and unpasteurised Bembridge offers a good a Bembridge offers Crabs from nearby Yarmouth Yarmouth nearby Crabs from An extensive range local of This greengrocer-style farm farm This greengrocer-style Island Farm Shops and Shops Farm Island Delis to try: to Delis have collected nectar, collected nectar, have the taste will be of the honey completely different and it’s that and it’s different completely variety which excites me.” variety which excites “I look on bees my as livestock, to be nurtured homemade soap homemade the season and the different hives, husband Geoff, helping keep to hives, spread around the West honeycomb produced is sold at Newport Farmers’ Market alongside beeswax her as sheep and cows. You alive a traditional family farm at their own devices,” she says. in exactly the same way candles, furniture polish and can’t just leave them to . She keeps over 80 flowers from which which the bees from flowers Wight, and all the honey and “Depending on the location of the 24

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newly-appointed High ary Case, the Isle Wight’s of Beekeeping is now an regulars include beekeeper Mary Case who Mary Case who beekeeper include regulars amazing tomato crop and Sue Brownrigg’s award-winning Isle Wight of Cheese Company. sells her honey and beeswax products and the freerange meats,poultry and eggs. Other Newport Farmers’ Market Newport Farmers’ Ryde Farmers’ Market Ryde Town Square.Ryde Town Saturday 8.30am-12.30pm St Thomas’ Square. Friday, 9am-2pm Friday, Thomas’ Square. St knocked at the door and asked if I bees ever since she went on a beekeeping course at Sparsholt blood. I’m the fourth generation beekeeping a career until a lady hobby became passion,” my she and her sheep and cereal farming then I didn’t expect it to take off.” important diversificationfor Mary in family my to keep bees – but says, “although it must be in the could sell her a pot honey. of Even But it did. I never intended to make Sheriff, has beenfascinated by College over 25 years ago. “My M The Island’s Queen Bee Island’s The

armers’ Markets take place every week week every place take armers’ Markets on the Isle of Wight, providing a direct link providing Wight, on the Isle of This ranges from seasonal vegetables between producers and the public. Dating back Dating back and the public. producers between place in St Thomas’ Square every Friday while every Friday Thomas’ Square St in place and soft fruit produced by Farmers’ Market to 2001, the original Newport market still the original Newport takes market 2001, to is a second opportunity there find fresh to chairman James Mew Stall’s to Tomato Island produce at the Saturday market in Ryde. market at the Saturday Island produce

F Farmers’ MarketsWight on

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daily year round, Monday- Now he has become one the of first Britishfarmers to succeed in growing business selling Isle Wight of Fruit direct to the public from late spring to he was right. After planting four varieties on a sheltered site in apricots, a fruit more commonly seen in warmer climes. “Withits mild climate that I was convinced the Isle in blossom, are when the risk of frost trees and low three years ago, Stuart harvested in 2012. his first crop ago, years three 01983 527530 01983 early autumn in partnership with Ben Brown, whose strawberries add to the Wightof was the perfect place to grow apricots successfully,” said Stuart and farmerjacks.co.uk Farmer Jack’s Farm Shop cherries and raspberries grown by Stuart. Back in 2006 Stuart made Pierce the (above) switch to growing cherries in Saturday 9.30am-6pm; Sunday 10am-5pm Godshill after years 10 as a pig Since farmer. then he has developed a thriving Open: Arreton Barns Arreton A Fruitful Idea

First and foremost, Ben however, and Stuart remain If Farmer Jack's was, arguably, the original Taste They also recommend trying one Shanklin-based of broad beans, beets and cucumbers,” they and say, the are available and the Farmer Jack's team is also enthusiastic about pork from Combley Farm, just over Arreton Down. and Stuart are keen to continue. These days they are are a favourite with Farmer Jack's customers. top Island restaurants and farm shops – including baby them market gardener Will Steward (page “great 25), involved on his family’s Arreton-based farm, which strawberries, pumpkins, squash and sweetcorn – in the specialises in growing five varietiesof squashes, together J. Wilkinson’s Classic Pies, available at the deli counter and fresh food section Farmer of Jack's. farm to shop,” says Stuart Pierce, cultivates strawberries and is the Island’s own ‘Roquette peppery rocket. and mizuna chard, committed farmers and, depending on the season, you will championing a newer group Island of producers, among with sweetcorn and asparagus. In his ‘spare’ time he whose hand-raised pork pie won a bronze medal at the Man’, producingMan’, herbs and eight types salad of leaves for British Pie awards in 2012. Familiar nameslike Dunsbury lamb and Brownrigg poultry Island Bakers whose artisan (page 12), breads and pastries find their own specialities – asparagus, cherries, apricots, Away from Farmer Jack’s, Ben Brown (left) is actively Growing Green Trailblazer Island for produce, this is a role that Ben “It would be harder to find a shorter supply chainfrom had moved to larger purpose-built premises

armer Jack’s Farm Shop in Arreton Old Village is a great testament to the sheer range and quality of “At a stroke we were able to offer a far wider range of offer a able to were we a stroke “At “We could not have foreseen then how demand would mushroom but it just goes to show the growing appetite become one of Farmer Jack's biggest successes,” said Ben. biggestbecome one of Farmer Jack's successes,” poultry and game, which is properly hung and hand cut in hung and which is properly poultry and game, produce, including an expanded delicatessen, more seasonal more delicatessen, including an expanded produce, producers,” says Ben Brown. and can be clearly traced,” he adds. Within five years andvegetables fromour own farms and provide an outlet the shop. In the current environment, where the source the source where environment, In the current the shop. the aim founding of partners Ben Brown and Stuart Pierce in the village complex, trebling its size and making this the of meat is of paramount importance to people, this has of meat is of paramount importance people, to fruit and vegetables. We also introduced an in-house butcher, an in-house butcher, also introduced We fruit and vegetables. for food wherefor the route from field to market is shorter for thefor best local produce from fellow farmers and food Farmer Jack's Farmer who supplies an extensive range of locally-reared meat, meat, range of locally-reared who supplies an extensive was quite simple. “We wanted to supply fieldfresh fruit

Isle Wight’s of largest local food store. F

Wight produce. When the original shop opened in 2005, The Original TrailblazerTaste The

Create 20 Taste Tr ailblazer 23 arm in Shalfleet. arm in Shalfleet. Isle Wight“ of from cows milkedfrom the on “made on the Isle of Wight “made the on Isle Wight of Louise Hart, down on the f Isle of Wight Ice Cream Company Caroline Ross, Jenny Simmons and Stephen Ross of the Caroline Ross, Jenny Simmons and Just months later their soft-scoop ice cream, made from Shalfleet dairy milked on the Isle Wight.” of attractions and in its cafés and restaurants too. Look out Bembridge for the Isle Wight of by people who live on the Isle Wight of and from cows ice cream flavours, all named after Island towns, can only ever be made on isleofwighticecream.co.uk farm milk, is on the menu at many the of Isle Wight’s of most popular tourist Bubble Gum, Chocolate otherand 10 tempting flavours. Company’s Stephen Ross Medina of Foodservice. “This means that our 12

Style Quote ast year a quartet ‘Caulkheads’ of – that is the name Islanders give themselves – headed off to the homeof ice cream to find out about The next step was to set up their new ice cream manufacturing plant

machinery, a folder-full fresh of ideas and set up The Isle Wight of Ice job!” said Louise Hart, They one came the of four. back with state-of-the-art in Newport. “We decided to establish some clear ground rules from the start and commit ourselvesto being local,” said Isle Wight of Ice Cream Italy’s latest innovations and “to eat lots Italian of gelato really – a tough Cream Company. L Ice Cream in a Cone – Island Island – Cone a in Cream Ice

Louise, left, with Jenny. 21 Now there is yet another string to Thesisters have also been in the vanguard a campaign, of led by fellow used whenever and wherever wherever and whenever used launch Isle Wight of Ice Cream, a by making sure that our milk is brand new range soft-scoop of dairy preserve those remaining herds possible,” said Louise. realislandfood.co.uk people staying in self-catering accommodation or who havea second home here,” says Jenny.“The beauty Real of Island Food is that we can customise asparagus, sweetcorn and squash when available.” available Morrisons at Tesco, and the the banner Isle Wight of Dairy Farmers and mountedcampaign a – I Love together with Stephen and Caroline there were over 300 Island dairy 01983 531557 icecream made in Newport from supermarkets. It has proved such a success that Isle Wight of milk isnow do everything in our power to food and so it made perfect sense to offer a one-stopfood delivery service to food deliveries to suit the individual and include seasonal specialities like formed a cooperative with the Island’s Rew Valley Dairiesto sell milk under farms, now there are less than calbourneclassics.co.uk Louise and Jenny’s They bow. have got Ross Medina of Foodservice to Isle Wight of Milk – to encourage the public to ask local for milk in the Island’s Island milk. “Back in the sixties Shalfleet Shalfleetfarmer Justin Birch, keepto the Island’s dairy industry alive. They Southern Co-op. Open daily 10am-4pm year Sunday round, Monday-Saturday 9am-6pm; The Dairy Deli 16 – and we are16 determined to Real Crop in 2010, not only in did 2010, they see it as a way to showcase website and now deliver local food hampers to homes and holiday

The Dairy Deli local food powerhouse from its award-winning farm shop and café in the ne the of Isle Wight’s of longest-established farming families is running a

They did not stop there. Louise and Jenny have since taken over the “It has been the perfect complement to The Dairy Deli. knew We that “We were already well-known our for hand-made cakes, cheesecakes and north the of Island at Shalfleet. When sisters Louise Hart and Jenny Simmons holidaymakers visiting the Island have a real appetite to try locally-produced the chance to diversify and offer a wide rangeof deli produce, meat, fish, fruit, their own Calbourne Classics range dairy of produce from their mother ice creams because people knew our dairy farm - but The Dairy Deli gave us Dairy Farmer Jill Cawood with Jaffa, one of her favourite cows from the Three Gates Farm herd. Dairy Farmer Jill Cawood with opportunity to branch out and offer a much wider rangeof Islandfoods. opened opened Jill Cawood’s 200-strong Three Gates Farm herd, but also as the perfect cottages Island wide every Friday and Saturday. Island Food vegetables and local chutneys says too,” Louise.

Cream the of O

Create 22 Create 25 Man Earth the of Jerusalem artichokes, salsify, green green salsify, artichokes, Jerusalem He is being supported in his determination by a posse of Island chefs keen He is being supported posse of Island chefs keen a by in his determination Now the climate has changed again and there is a healthy appetite for And heritage vegetables – carrots but marketgardener Will Steward is positively enthusiastic about his t may not be the most favourabletime to be starting a new venture up but this former environmental engineer, now turned full time man of the turned now engineer, environmental up but this former menus. And guess who introduced Will Steward to the to cooking cognoscenti? Will Steward And guess who introduced menus. beans and his first crop, outdoor outdoor beans and his first crop, range other of interesting vegetables prospects. After all, he reasons, his family have grown vegetables on their as well as ‘Cheltenham’ varieties. are especially tasty when pulled that catches the eyes the of farm a renaissance.” for overdue are they put the to fruits of his fields on their succeed and ready see theto venture including red and golden beets staple crops. He is also growing a he says.shopper,” suggests, as they have a flavour that small mixed farm in at the far end the of Arreton Valley since supermarkets made market gardening uneconomic. earth, is keen to experiment with other crops too. There is a gleam in his eye, is a gleam in his eye, There too. experiment with to other crops is keen earth, farm fresh vegetables like the early broad beans that are one Will’s of far from the gimmick their name far outstrips ordinary carrots and fresh from the ground,” says Will. the seeds collected when he talks of raising sea kale from across instance, for cucumber, complete the current line the complete current cucumber, with eye-catching names like Cosmic Purple and Atomic Red. “They’re Island. “They were the delicacy of choice for discerning Victorians,” he says, “so he says, Victorians,” discerning of choice for the delicacy were “They Island. Oh yes, it was Roger Serjent. Serjent. Roger it was Oh yes, I 1922, only1922, grassing the land over sheep for in the when 1990s the growth of “They provide a great rainbow box

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There must be something in this “That is what makes being a chef on used in the kitchen. like opening a giant larder and finding because afteropening its doors packed out year round - no mean bricks, beams, where rooms period all create a welcoming, convivial atmosphere. afield when it is all here on the the Isle Wight of so stimulating. It is thetavernersgodshill.co.uk 01983 84070701983 it fully stocked with all the things you in 2008, the Taverners has been is to conjure up simple but strongly- is available from day to day. goes on the menu.Why go further summer holidays. There is also a shop of theseof in the pub garden and 90 in doorstep,” says “Our Roger. quest feat since the pub can – 70 seat 160 food to sell and that dictates what Eating House want to cook.” within the pub selling local products Dinner: 6pm-9pm (9.30pm Friday/ Bank Holiday weekends and school Saturday). Sunday dinner only on Godshill Village Open daily noon-3pm; lunch: for 12 flagstone floors and a roaring fire flavoured rustic meals based on what The Taverners Pub and and Pub Taverners The sk Taste Trail producerssk Taste Trail which chefs they consider to be great Roger is chef/proprietor The of Almost entirely locally-sourced, locally-sourced, Almostentirely A constantly evolving daily “Fishermen, farmers, hunters and level commitment of to cooking local. Kemphill beef, Dunsbury lamb menu when we last visited. just why this is. burgers and Richard Hodgson’s Isle of name Roger Serjent comes up again pub. Heavy on the atmosphere, reassuringly full locals of and serious heart Godshill of makes it obvious about the choice well-kept of ales and wines at the the Taverners bar, a month by month chart to tell you andagain. visit A to his pub in the that really is the epitome a good of to Roger and wife Lisa from their that appear on the menu board two miles). is even more serious about the food it serves. it is evident how important this is seasonal blackboards. display These specials board demonstrates the some the of local specialities on the food miles travelled by ingredients foragers all turn up at our door with champions local of food and the when fish is at its best and explain the Wight Gallybagger cheese were just (cherries 200 yards, vine tomatoes A Taverners, a traditional village inn

”

stocked with all the things want to cook. you

Being a chef the is so stimulating. on Isle Wight of It is likeIt a giant opening larder and finding it fully “ At theAt All Heart It of

to the the to Plate

Watch out too the for Fresh latest developments at The local Wight food is to eat out on by creating menus with fresh nearby farms or from the sea. restaurant boutique hotel. and producers whose bright ideas ideas bright whose producers producers and chefs working a new is set team to (June 2013) are transforming the Island food and cafés. Quick to recognise take the reins at this gourmet the Isle Wight’s of food the Island. That is because there in its top restaurants, pubs is a great connection between scene, chefs including Priory energised Ventnor Botanic Botanic Ventnor energised food that comes direct from Hambrough in Ventnor, where where Ventnor, in Hambrough Martyn Cutler at the newly- Bay’s Oliver Stephens, Roger Roger Stephens, Oliver Bay’s Serjent at The Taverners and Garden are putting the Isle of Onethe of easiest ways to taste Wight on the gastronomic map

Taste 24 Taste 27 “The beach,” thinksOliver “is a more lemony than its salty marsh blessing. It’s on the doorstep and berries that outdo oranges in the are full flavour of and healthy too.” them, we grow the ideal replacement the seaweed and herbs we collect on the Island and rather than import equivalent, and the fashionable with a sharp, tangy taste.” Favourite finds include rock samphire, flavour department. flavour ‘superfood’ sea buckthorn with small might harvest a haul that includes beach to complement a simple fish hunt through the Priory Bay gardens pungent rocket, wild garlic, violets and woodlands onto the beach. and primroses that are “sensational the Island where he grew up. Every in salads”, sea kale found on the strawberries. “We don’t have limes day he leads his team on a treasure green specially-cultivated or dish, working with produce indigenous to Depending on the season, they Back on the Isle Wight of – he near Priory always I Bay, had a blackberries with mother; my returned to Priory Bay in July an art form and it really opened my eyes to the possibilities.” the to eyes fascination foraging for – picking choice. “Growing up in St Helens, collecting razor clams and welks and Moving to Noma was the natural Noma foraging has been refined to fishingfor bass with father. my But at 2012 – Oliver is enthusiastic2012 about , Priory Bay with a cracked vertebra and ying on his back a month for It was a big step to leave Noma, It was at Priory Bay where the 27- The international experience, he my book.”my That meant starting from never wanted to be a one trick pony had been Chef de Partie two for opportunity. the provided he decided, was back on theIsle of ago, running the beachfront Oyster andhard about his future and that, the world’s number one restaurant tour that took him to Michelin- the bottom in London and Paris in twoslipped discs had salutary a starred restaurants in London says, “was all part game my of plan. so it was important to add pages to others that I was highly adaptable. I effect on chef Oliver Stephens. The Jean Francois Piège’s Thoumieux) and from 2010-2012 and where he from 2010-2012 fact that he was farfrom home in challenge. The Isle Wight’s of leading hotel, country house could soak up all they had to offer. Bar before leaving on a European I wanted to prove to myself and to years, but Oliver was ready the for year old started his career a decade Copenhagen made him think long finally to Noma.to finally L Wight, his childhood home. (Roussillon), Paris Crillon (Le (Roussillon), and “inspiring environments” where he A Fascination for Foraging

Create 26 Taste 29

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01983 298776 thelittlegloster.com 298776 01983 only; Lunch: 12 noon-3pm; 12 noon-3pm; Lunch: only; November-March. November-March. 9am-11am Saturday/Sunday Breakfast: 6pm-9pm Dinner: Gurnard April- from Tuesday-Sunday Open from October; Wednesday-Sunday The Little GlosterThe market gardener Will Steward, who is growing asier for him down at Bembridge Harbour picking up lobster and they are in season, or discussing vegetables with Arreton the restaurant. Ben explains: “This is a Danish squash that is similar to peeled marrow or cucumber but has its own Fisherman Colin Smith with Ben Cooke (centre) and The Best Dressed Crab’s Graham Henley (right) at Bembridge Harbour Dressed Crab’s Graham Henley (right) at Fisherman Colin Smith with Ben Cooke (centre) and The Best distinctive taste. One the of things that I love about the crab, the latter features on the menu all year round when who are happy to provide us with remarkable produce.” Isle Wight of is that there are people out there like Will is serving modern modern serving is It has genuine place to eat and in four hotelier/restaurateur mother Ben’s and herself to be a relaxed, informal they have achieved. energetic front-of-house energetic front-of-house face the of restaurant, wanted The Little Gloster who works the for family He and wife Holly, the Ben’s Danish grandmother years that is exactly what Scandinavian roots too. – once an Isle Wight of The LittleThe Gloster little touch of Scandinavia’s much-admired minimalist much-admired Scandinavia’s little of touch mode has crossed countries to Gurnard on the Isle Ben developed his cooking skills on luxury yachts Ben has made strong a connection with Island most highly-rated restaurants – with the added bonus of before seizing the opportunity to convert an old café on business – have been a strong influence. That is youwhy house-made fennel-flavoured aquavit. house-made fennel-flavoured producers as well, which explains why you could see at work. the rear, wherethe rear, you can see chef/owner Ben Cooke hard the Gurnardbeachfront into one the of Isle Wight’s of two simply styled rooms overnight for stays page (see 39). its huge open-plan diningroom. Encased in glass, there are sea views on two sides the of restaurant, a cosmopolitan of Wight,of where wall-long bar on another and a kitchen, open to view, at will find house-cured gravadlax on the menu as well as British food with Danish and Mediterranean influences in Scandinavia comes the to Wight Isle of A Open for available from 12.30pm- from available When it comes toseafood, Oliver The Priory Oyster offersKemphill up with ideas to make this appealing.” much-admired beef producer Ron Ron producer beef much-admired room featuring seasonal menu produce from the hotel’s gardens has no time mass for market fishing, preferring to support thelocal prefer to take what fishermen can something menu, sharing restaurant’s at 9.15pm. Elegant Regencyat 9.15pm. dining and woodlands. than making unrealistic demands on them. There is such diversity fish of in the Island waters that this approach to encourage and we’ll keep coming gives me great variety the for menu.” dinner with from 7pm last orders offer fromme their daily catch rather eating out together and sharing a big Bar menu: focusing on local fish, game and community fishermen. of “I much cut meat. of It’s something we want Island Room Restaurant: Room Island Farm rib beef, of aged days 70 for by Holland. This is a highlight the of Stephens is particularly adamant. He Oliver is especially keen to talk about. 9.15pm. 9.15pm.

“I love the idea family of and friends 7

Open daily lunch for Isle Wight of Cheese Company’s last Specialises orders at 9.15pm. priorybay.co.uk Priory Oyster: 01983 613146 613146 01983 in seafood; alfresco dining in in dining alfresco seafood; in summer on a terrace adorned with Priory Bay Hotel Mediterranean fruit trees. fruit Mediterranean Seaview 12.30pm-2.15pm, dinner with12.30pm-2.15pm, 7pm local closed order nunnery. order closed local head chef in a kitchenserving two andThe Island Room, where a daily month andaged 18 versions 12 his of all provide vegetables and Oliver has that really means local.” Of course, it that are out the of ordinary. to be picked at St Cecilia’s Abbey, a is by no means all about foraging. As seven-course tasting menu is available, even arranged apples for and pears classy restaurants, The Priory Oyster cheddar-style Gallybagger Priory for Richard Hodgson is making specially- MarketBay. gardener Will Steward, Farmer Jacks' Ben Brown and the Abbey Quarr at brothers Benedictine Island producers to find ingredients Stephens is that “when we say local – Oliver has reached out to the best The most important thing Oliver for Taking Traceability to New Heights New to Traceability Taking

Create 28 Taste 31

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restaurants, May 2013. Isle Wight of rated 358 of 1st *Dan’s Kitchen was 12 noon-1.30pm.12 Wednesday-Saturday Wednesday-Saturday 6.30pm-9.15pm; lunch6.30pm-9.15pm; Open dinner for danskitcheniow.com Tuesday-Saturday 01983 872303 St Helens Dan’s Kitchen Dan’s welcoming they are. they both agree. And to be seen, it’s welcoming,” word that sums up how we want the same time. “If thereis one He is helped in no small part by restaurant nightly, managing to exude genuine good humour at keeps the food coming to packed a like nothing better than when a menu, cooked simply with lemon.” with simply cooked menu, house service led by Carla. While turns up at door my with a massive the sheer panache the of front-of- cod and I can put that straight on the wanted,” says Dan. “These days I Bembridge fisherman like Mike Curtis Dan creates in the kitchen, Carla “I years loved the 14 I spent now because I can cook restaurant, the emphasis however, provide ingredients daily a menu for that is ever-changing and where the way I have always is on informality and simple but enjoyment is all the greater for firstfor rate fine dining. In his own carefully-crafted food. Local suppliers suppliers Local food. carefully-crafted cooking in other kitchens but that “nothing is fussy, nothing pretentious.” Dan moved to St Helens from loyal following among Island the following loyal mainland, who have heard about the but unassuming chef. but unassuming chef. prerequisite even in these austere a steady flowof visitorsfrom the times – and they have also attracted delicate dishes created by this artistic chef he helped forge a reputation community – pre-booking is a In that time they have built upa Ventnor’s Royal Hotel where as head

Dan’s Kitchen Dan’s uality worthy a Michelin of star - but without Michelin reviewers, making achievement because Dan Maskell the website’s top-rated Isle of star prices. That verdict is just one opened their little restaurant on St of manyof accolades from TripAdvisor commentator – and wife Carla only Helens village green in 2011. Wight restaurant*. It is quite an Q An Unassuming Man – the chef not the much-loved BBC

“By working closely throughout the year with us to offer our ownfresh produceof the highest menu based largely on local produce. planting andbreeding programmes that enable that Seaviewis now around per 75 cent self- sufficient year-round and that figure is rising. Pictured below: Alan with Staley (right) farmer Adrian Lax at Newclose Farm. quality says much for Alan. the of year,” He reckons farm, which means the hotel’s two restaurants contemporary Sunshine Restaurant – can offer a vegetables and herbs are also grown on the Newclose Farm is home to Red and Fallow deer, Highland cattle and pigs as well as a clutch of AdrianLax, our farmer at Newclose, we can plan 100 Rhode100 Island Red hens. Most Seaview’s of – the Victorian-influenced Clock Room and has Seaview been one the of IsleWight’s of most popular orthe best part 30 of years the “I like to keep things simple and let the flavoursof blue ribbon pedigree. Alan Staley has spent the hotels and restaurants locals for and Islandvisitors past years at 17 Ventnor’s Royal Hotel, earning plaudits from all quarters a cooking for style in a few milesa few away in Carisbrooke. alike. During that time it has also served up some that reputation forward – and he comes with a the food do the talking,” says the straight-speaking is firmly on the main ingredients, mostof which obvious from the Seaview menu where the focus of theof South’s most consistentlyhighly-rated good or braised and allowed to take centre stage. fussy food that fills some menus. That much is food. Now there is a new chef at the helm to take comes from the hotel’s own farm, located chef, who admits he has no enthusiasm the for which meat, game and fish are slow baked, roasted F 5

lunch served noon-2.30pm. 12 01983 612711 seaviewhotel.co.uk 612711 01983 Seaview Hotel & Restaurant Seaview Seaview Open: seven nights a week from 6.30pm-9.30pm; Institution Institution Island A GreatA

Create 30 Taste 33 lively and inviting. kitchen with chefs busy at work. meats and vegetables sourced made this new addition to the but imaginative menu fish, of meat bird’s eye view the of open-plan pedigree, and food is available all hillsideventnor.co.uk/bistro an impressive on and off-Island and vegetarian dishes. Open to fine dining without the price tag with an atmosphere that is this Ventnor bistro offers a short 01983 300335 300335 01983 01983 853334 sure-fire success. There are four four sure-fire success. There are day. Thisday. is the closest you will get evenings and lunch for from from local farms, has already Wednesday-Sunday dinner for Fine Nammet BistroHillside chefs, between them boasting Shanklin restaurant scene a finenammet.co.uk A menu, based entirely on Another devotee Island of food, Thursday-Sunday, diners have a the South Coast Others to try on on try to Others 17

botanic.co.uk 01983 855397 01983 evening events at Edulis. Edulis Plantation Room: 10am-5pm; noon-5pm.Edulis: 12 Garden open late March-end March-end late open Garden October, 10am to dusk. Check the website planned for Ventnor Botanic Garden Ventnor The Plantation Room restaurant extending into the garden and one that Martyn himself can to judge whether this is a case the of its midst where he conjures up his edible plant and now a bright, airy or the garden reaching in. Either enjoy from the open plan kitchen in complex creations. windows onto the garden, it is hard way it is an inspired piece styling of Mediterranean-style café/restaurant. café/restaurant. Mediterranean-style Looking out through its huge picture The latest those of achievements be possible to pick ingredients, neck speed into Edulis, meaning prepare and serve them within an Lookinghour. further ahead, the possibilities are endless and all achievable.” this has been converted at break- at converted been has this is the transformation the of old during the summer months, it should Garden Café by the Mediterranean Garden. Within the space a month of plans a reality. “I thrive on freshness about fresh produce, particularly aim is that all the food at Ventnor are already underway and Martyn is and have set myself the goal that after a stint at Newport’s Quay Arts growing schemes olives of and leaves enthusiastic about the top to bottom from the gardens themselves. Trial vegetables served his raw, long term will be sourced entirely from the Island – and as much as possible Café. A self-confessed obsessive ‘can do’ culture that can make his “I was given a free hand too and anyone with an interest in plants. with an interest anyone at Ventnor less than a year ago, ago, less than a year Ventnor at the garden a must-see attraction for a must-seethe attraction garden for trained curator Chris Kidd has been Kidd Chris trained curator it’s why I was keen to join the team,” given a free hand to move forward forward move hand to a free given says Martyn, who came to Ventnor everything at was in an the garden John owner New stateexciting of flux. for the first time in years and Kew- theyears and first time in for with making planting plans that are Curtis was breathing life into the place the into place Curtis life was breathing When Martyn took over the When Martyn kitchen over took Paradise his Fingertips at with a

artyn Cutler starts his day at Ventnor Botanic Garden Botanic Ventnor

And that is not all. Always with All these are on the extensive using hops grown in the grounds. up with the countries whose plants before making their choice. now they must play second fiddle plants. The books are still there but has produced the country’s finest an eye to the art the of possible, this man in black, “the only possible to the teas, which are presented in the botanical library the of garden, tea menu at the colonial-style tea but a loose leaf variety served in a is head Not chef. long ago it was gardens below: a Mediterranean Mediterranean a below: gardens see-though glass jars. The curious see-through glass teapot. It could be dress is offering code”, a menucafé opens in the pot. feature most prominently in the collection as well as wines from New complete with wines that match can even sniff samples in test tubes collection of southern hemisphere collection of cup tea of - not just any old breakfast whose sub-tropical microclimate sub-tropical microclimate whose Plantation Room café where Martyn Days Red Jasmine, whose pink flower M Well, delicateWell, camomile or Thousand Zealand, Australia and the Americas. There is beer too, most notably Ale,Tropic brewed Brewery by Yates Tropical Green tea or earthy Dragon

Create 32 Taste 35

Colin Boswell’s garlicis a frequent entry on the homemade cakes and scones using Rew Valley atsarahshouse.com and bread fresh from the oven. Great cupcakes! androasted cherry tomatoes to feast on. 01983 756814 756814 01983 01983 853385 01983 stylish new cake and coffee café in the heart of and coffee café stylish cake new dimbola.co.uk Victorianof photographer Julia Margaret Cameron. open dinner for from 7pm. company of locals keen to snap up homemade cakes cakes up homemade snap to of locals keen company vegetables make its stated aim to offer Sunday with local bacon, sausages, field mushrooms, eggs Bluebells' menu as is Richard Hodgson’s trio of Museum & Galleries, the historic Freshwater home Dairies butter and milk. Locally-sourced beef and Roasts that are 100% local achievable. Isle Wight of cheeses. On Saturdays, Bluebells is Island juices and beers are available alongside Ventnor. IslandVentnor. visitors will find themselves in the At Sarah’s House The Mad Hatter at Julia's Tearooms The smell of fresh baking is a tempting draw to this to draw baking is a tempting The smell of fresh This traditional tearoom is housed within Dimbola TheBluebell breakfast is a good case in point –

liver and veal. There is a definite commitment and veal. liver natural yoghurt, milkshakes and hot drinks made made and hot drinks milkshakes natural yoghurt, briddlesfordlodgefarm.co.uk/café here to supporting the local farming community. 01983 882885 01983 for local food. Its comprehensive menu is brimming is brimming menu Its comprehensive local food. for Bluebells at Briddlesford at Bluebells with Island produce – not least the farm’s own own not least – with the Island produce farm’s also specialise in calves They milk. with Buttercup Bluebells at Briddlesford Lodge Farm is café central central Lodge Farm is café Bluebells at Briddlesford Open daily from 9.30 in the morning until 5pm, 9.30 in the until 5pm, morning from Open daily many other house specials. Afternoon tea is served homemade mackerel paté and crab ramekins among and crab ramekins paté mackerel homemade 01983 822490 01983 07832 127737 is plenty of choice for vegetarians, dairy and gluten- vegetarians, is plenty of choice for isleofwightbeachcafe.co.uk guests can bring their own wine. Cash payments only. Cash payments guests wine. can bring their own quayarts.org There that menu changes daily. has a diverse quayside on tiered cake stands. but There is no licence, free cakes and a new chef, keen to focus on food on food focus to keen chef, and a new cakes free sustainablefrom sources. Bembridge Ledge, summer seafood is a speciality. is a speciality. seafood summer Bembridge Ledge, Expect crab – courtesy Best of the nearby Dressed Othersto try: Crab in Town (page 17), lobster (pre-order required), required), lobster (pre-order (page 17), Town Crab in Quay Arts Café At this vintage-style beachside café looking out to looking out to At this vintage-style café beachside The Beach Hut This modern, airy Newport café on the on the airy River Newport café This modern, Garlic 11

aside from garlic-flavoured dishes. Of

espite its name, there is plenty on the menu at the Farm RestaurantFarm

Chef Charlie Bartlett has been at the helm the of An ever-changing menu includes some the of UK’s earliest The farm setting is a real plus: from the restaurant’s window lamb. Savouries aside, there are great cakes to try as well. late spring, as well as Garlic Farm-reared meat, supplemented by nuts cleverly stashed in feeding boxes on the bank beside the back in 2009 and he likes to offer interesting takes on blushed red peppers, courgette fritters and sweet chilli restaurant. did. We asparagus,grown in fields around the restaurant and harvested in thegarlicfarm.co.uk tables, expect to see strutting peacocks, chickens and guinea fowl. 01983 867333 garlic-inspired cuisine. “Garlic is much more versatile than sensations it creates!” shop is a Garlic Farm Mezze Sharing Platter. This is a veritable dip presented alongside roasted garlic bulbs, garlic olives, sweet herb marinated cloves and more. obvious choice at this busy, bustling restaurant next to the farm feast aubergine of hummus, creamy blue cheese and warm course a liking the for humble bulb helps and, if you do, the with the red squirrels that delight in helping themselves to big Lunch Monday-Friday 12 noon-3pm (Saturday-Sunday until 3.30pm) 12 noon-3pm (Saturday-Sunday Lunch Monday-Friday Newchurch Kemphill Farm beef, Brownrigg pork and poultry and Dunsbury you’d imagine,” he says, “and one I for never tire the of taste Garlic Farm Restaurant Open year round. Breakfast: Monday-Saturday 9am-10.30am.

Garlic Farm Restaurant since it first opened its doors D

You also standYou a great chance sharing of your lunch experience Eat on theEat on Farm

Create 34 Taste 37 produce and include Homemade a choice restaurant of or bar areas attractive with an open fire, flagstone attracted to this family-run pub 01983 741124 sun-.com 741124 01983 pointerinn.com 865202 01983 in Newchurch, where the house garden with sweeping sea views and specials lean heavily towards Island shank meat. for dining.for The latteris particularly choice of local produce. Hulverstone including a large beer beer large a including Hulverstone Newchurch Pie filled with Island lamb Other pubs to try: to pubs Other Growing numbers are being floor and stripped pine tables. Good 600 year-old West Wight inn at The Sun Inn Inn Pointer The There is plenty to recommend this 22

The New Inn has been part the of menu available 2.30pm-6pm in the near Wightlink’s ferry terminal, or, and slate or flagstone floors. theboathouseiow.co.uk thefishbourne.co.uk thenew-inn.co.uk the newly-refurbished Fishbourne, Fishbourne, newly-refurbished the 01983 810616 882823 01983 01983 531314 in the group: the stylish Boathouse group some for years and people summer months. summer outside Newport. coming soon, their new dining pub, with lit fires, scrubbed-pine tables who like it might want to try others Dinner 6pm-9.30pm. Afternoon Meals served year round: Breakfast Isle Wight’s of Inns Distinction of Shalfleet 9am-11am; Lunch 12 noon-2.30pm, Lunch 12 9am-11am; (above right)(above on the edge Seaview, of The Boathouse The Fishbourne The The New Inn The Stag, on the Cowes Road just What brings enthusiasts back year be: ‘if it is available on the Island, we’ll and beef either. The motto seems to after year – and gets them voting at awards time – is the combination atmosphere that prevails in the inn’s to Isle Wight-reared of game, lamb serve it’ and that includes cheese, vegetables.seasonal and fruit eggs and dairy produce as well as goodof food, an admirable choice beersof and wines, and the cheery cosy interconnecting rooms, some some rooms, interconnecting cosy New Inn is no slouch when it comes he New Inn has achieved the rare distinction a second-to-none of This in part, may, be down to its lobster from Island waters, but the pub close to the scenic north coast and a AA ‘Pick the of Pubs’ choice for and Newtown Estuary. seafood specialities featuring crab and dining reputation that extends back over a decade. Winner the of Good award theof years Year’ over for 10 for this character-drenchedthis for dining Pub Guide’s ‘Isle Wight of Dining Pub 13, the accolades13, come thick and fast The Island’s Dining Pub Island’s The T Courtyard Café at Chessell Area Outstanding of Natural 19

Tuesday-Sunday 9.30am-5.30pm and Mondays on Now a new head chef, Bridget from Wells Ventnor’s made and decorated strawberry plates. decorated and made boards featuring Isle Wight of Cheese, Brownrigg meats home-made strawberry jam and real clotted cream from artisan bread, fresh salads with local leaves, and mezze some of the highlights. are and a delicious ham hock terrine the Courtyard Café’s signature dish and has won them the accolade Best of Island the for Cream past Tea three 01983 531248 chessellpotterybarns.co.uk 531248 01983 stoneground IslandValley Rew butter flour, and milk, further with the introduction an of extensive lunch menu. cream tea but The Ultimate Island Cream This Tea. is Royal Hotel, is set to take that local commitment a stage Home-made vegetable soups and crusty Island Bakers Closed January-February and school holidays. Bank Holidays Farm just up the road – all served on Chessell ware hand- years. An array Island of ingredients goes into its creation: Courtyard Café CalbourneClassics cows, which graze at Three Gates Open is the beautiful display freshly-baked of scones, pastries countryside and within a pottery complex, is carefully thought out to he first thing that strikes home on a visit to the Pottery Barns Pottery Everythingin this West Wight eatery, set in Those cream teas are what attract visitors in-the-know. Not justa standard make an for atmospheric experience.There are outdoor courtyard tables andcakes that line the It counter. is enough to put the most dedicated dieter away and relax over a cream tea,” says co-owner Louise Collins. shaded by a mature willow tree, rustic tables by a warming logfor fire days shop. “The gallery is very popular with people who want to tuck themselves off-track. And yes readers, I succumbed. The cheese scones made with Isleof when the weather demands it, and cosy gallery seating overlooking thepottery Beauty Wight Cheese were just too much a temptation. of The Ultimate CreamThe Tea T

Create 36

Stay 39 Seaview

Priory Bay Further east between Seaview More information about Breaks Taste Trail accommodation and prices can might find head chef Oliver be found at wightlink.co.uk/wighttastetrail hotel with accommodation that and most it of comes from Seaview and Bembridge, Priory Bay Hotel and garden with the bonus of the sea (page 26). includes stylish attic rooms, self- its own private beach – one suites in a style that combines classic with setting acres in 70 woodland of seaweed or picking razor clams out of of theof Island’s best. You contemporary. In its restaurants and bars catering cottages and luxury Hotel’s own farm (page 30). you can eat food that is largely local yurts. It has a sumptuous Stephens there, foraging for Wight’s leading country house 29 individual29 rooms and (priorybay.co.uk) is the Isle of There are

The Boathouse In the heart the of village Seaview just north the of and Tennyson Trail Area Outstanding of Natural the country’s most famous small hotels. Hotel (seaviewhotel.co.uk) is one of of one is (seaviewhotel.co.uk) Hotel sands (page 37). Crossing tothe east coast, there are pub restaurants and a peerless view of bright rooms, one the of Island’s busiest (theboathouseiow.co.uk) with light, with light, (theboathouseiow.co.uk) Seaview. On its fringes is The Boathouse around the chic seaside sailing village of three Breaks Taste Trail to choose from Chessell Pottery sits in a West stunning Solent views. minimalist design the of rooms, both with offers two luxurious barnconversions for Beauty Wight Food hampers to order. to hampers Food (page also 22) provides Real Island family. Wife Jenny the of Dairy Deli member The of Three Gates Farm People who like Nordic style will love The seven barns is run by Neil Simmons, a because this eco-friendly complex of welcome pack when they arrive. That is treats guests to Calbourne a Classics In the south Niton Barns (nitonbarns.co.uk) Little Gloster (thelittlegloster.com) set on the beachfront at Gurnard. There are two stylish rooms at this seaside B&B, a part the of flourishing restaurant run by chef Ben Cooke (page 29). His Scandinavian roots are evident in the Danish holiday rentals. Cottages Stables holiday (littlestables.co.uk) are

mezze boards. Niton Barns Niton spacious, lightand airy – and right next door to the Courtyard Café (page 36), where guests can indulge in the ‘Ultimate or Cream try Tea’ one the of new

Stables Cottages The Little Gloster Little The

Pond Cottage cattle and chickens – not to mention a peacock or two. selling local produce, but they are also likely tomeet the resident Highland Farm (page and not 2) only do guests have an onsite shop and restaurant Farm (mersleyfarm.co.uk) is better known as the world-famous Garlic cottages on their farm into high grade holiday accommodation. Mersley and Jenny Boswell have converted six barns and of Mersleyof Down, Colin

At theAt foot Mersley Farm Mersley trip than at a hotel, collection. These include the Island’s Wight Taste Trail Taste Wight Taste Trail Breaks

here better to stay on a B&B or self-catering cottage that has a genuine connection

Stay self-catering at Pond Cottage or B&B at Blandings, both run ferry-inclusive leading country house hotel, a long-established seaside favourite, a breakfast looking out to mature trees and a by Robin and Erica Oulton in the grounds of Gardens and chutneys, many from Island fruit. For the pastdecade Erica’s shops and Island stores but guests get to taste them over a leisurely delightful duck pond. duck delightful why we have chosen eight of the best examples for Wightlink’s with Island food – often home-grown in its own grounds. That is Scandinavian-style B&B and rural cottage stays. Homemade jams and chutneys have been available to buy at farm (horringford.com), and you will findcottage a industry fullin flow. This is where Erica makes over 48 varieties homemade of jams

W Taste TrailTaste Breaks

Create 38 Getting there Getting

Passengers travelling between Portsmouth Gunwharf and Crossing Fishbourne can check out a range of local Island produce showcased by Made on the Isle of Wight (page 19) at the Gunwharf and Fishbourne terminals or onboard With three Wightlink ferry routes Wightlink’s flagship, St Clare. linking the Isle of Wight to the By Car Wightlink’s fleet of seven car ferries provides a regular mainland, it couldn’t be easier to shuttle service linking Portsmouth with Fishbourne and make the short crossing across to Lymington with Yarmouth in West Wight, half-hourly at peak times and with more than 150 sailings a day. Journey the eastern coast of the Island or time: approximately 40 minutes from Lymington and 45 minutes Ryde scenic West Wight to set off on Fishbourne from Portsmouth Gunwharf. Yarmouth the Wight Taste Trail. On Foot Take a Wight Ryder passenger catamaran from Portsmouth Harbour to Ryde Pier Head at the end of the UK’s oldest and most historic pier. Journey time: around 20 minutes. Numerous trains and buses feed Portsmouth Harbour and, once on the Island, you can travel by Island Line trains between Ryde Pier Head and Shanklin or travel around the Island Wightlink Themed Booklets with Southern Vectis buses. The Wight Taste Trail is one in a series of illustrated Wightlink guides providing short break ideas for people with specific Online interests. Available free (call Wightlink’s call centre or Wightlink’s website (wightlink.co.uk) provides up to the minute information about ferry times and things to do download at wightlink.co.uk), others to collect include Wight on the Isle of Wight. Customers can also benefit from a Safaris, eight interest-filled walks in the wild; Secret Wight, a range of money-saving fares available when bookings are series of family adventure challenges; and the Wight History Trail, made online. Travel bookings can also be made by calling a 32-stop trail around the living history of the Isle of Wight – Wightlink’s call centre. also containing an eight-page Wight Church Trail supplement.

40 41 wightlink.co.uk 0871 376 1000*

(from overseas: 00 44 2392 855230)

*calls cost 7p per minute, plus network extras.

Text © Chris Higham 2013 Designed by Trent Design Photography © Lee Higham except selected Taste Trail Breaks images courtesy of The Little Gloster, Priory Bay Hotel and The Boathouse Published by Wightlink 2013 © Wightlink Ltd 2013

All information correct at the time of publishing (June 2013). E&OE Wightlink advises readers to call producers for current opening times before visiting. Printed on uncoated FSC® certified paper manufactured to the highest environmental standards.