Recently, much to my chagrin I entered my fourth decade and it coincided with a visit to stay at the Priory Bay Hotel in Seaview. Now the Wife and I have been visiting there with the children for a number of years as part of our annual camp and glamp weekend away. But we have never stayed at the hotel and as we haven’t even visited for a few years, I was really surprised and delighted when we arrived at our accommodation for the night – a luxury yurt perched among the trees above the beach.

These pods of luxury were first introduced last year and are completely dismantled and stowed away each winter to keep them in tip top condition, right down to the thick carpets and free standing bath. They have proved immensely popular and I can totally understand why. The location is just about as perfect as you can get – short of camping on the beach. You sit and look out from your veranda over the beach at the turquoise waters and listen to the waves lapping the shore, gin and tonic in hand. Heaven.

The whole hotel has recently undergone some tlc and is looking totally refreshed for it. The wife and I had a fabulous evening, foraging for our supper on the beach with Head Chef Olly Stephens and then eating said forage as part of a really exciting tasting menu, matched with some interesting wines by sommelier James. More of that in my next blog tho – needless to say if you‘re into food it’s definitely worth a visit.

And if you are seeking a remote, private, tranquil, beautiful secret escape for romance, solitude, relaxation or even fun – then let this be your Mecca. You will not regret it.

Godshill, The Taverners Pub

From the picturesque village of Godshill there is a very pretty walk through fields, beech and bluebell woods to Appuldurcombe and back. The starting point is Godshill Car Park opposite Griffin Public House (grid reference 530816 on the OS Explorer 29 map). Walk through the woods bearing left. Turn right when you reach the track and you will end up at the imposing Freemantle Gate, once the gateway to Appuldurcombe House. This is a fairly easy walk but it can be a bit muddy. Back at Godshill bear left down the High Street to find the great Taverners Pub with its traditional oak panelled interior and extended restaurant area at the back.  It’s a family friendly pub offering great dishes made from largely organic, local seasonal food and has enduring popularity among the locals and holidaymakers alike. It’s also highly recommended in the AA guide, Alistair Sawday and Michelin. A play area in the back garden is very useful for keeping children entertained.

Top Tip: Pre-book your Sunday Lunch

Newchurch, The Garlic Farm & The Pointer Inn

Just 15 mintue drive from the capital town Newport on the Isle of Wight, is the pretty of village of Newchurch, which is home to the 11th Century “All Saints” church and an 18th Century pub. The ‘Pointer Inn’ has won Dining Pub of the Year 2 years running and serves excellent home cooked food and real ales. Newchurch is home to the extremely popular Garlic Farm who have been growing delicious Isle of Wight garlic for over 30 years. The Garlic Farm Cafe serves amazing food with locally sourced produce wherever possible. From the Garlic Farm you can take the ‘Farm walk’ and stroll around the well-stocked fishing lakes. You can pick up a map, which includes some of the amazing heritage of the site, for 20p in the Garlic Farm shop. Trails are around the fields and through the woodland, with garlic and asparagus growing alongside you, and in the summer one field holds a maize maze.

Top Tip: Stock up on all things garlic in the garlic farm shop

Tennyson Trail, Freshwater, Dandelion Café

This wonderful walk runs from the capital town Newport to Alum Bay via Brighstone and Freshwater. But you can cherry pick what sections to walk if fancy something shorter and a bit less arduous. For the full on rambler, the walk starts at Carisbrooke, near the fascinating Carisbrooke Castle where Charles I was imprisoned. You can enjoy the new Princess Beatrice Garden and the tranquil chapel at this fine historical attraction. You then head through the beautiful Brighstone Down and Brighstone Forest before arriving at the coast where there are splendid views over Freshwater towards Alum Bay and the Needles. The final section takes you through the coastal Freshwater Bay Golf course and then through Tennyson down before finishing at the delightful Alum Bay. This is quite a challenging walk with several climbs through the downs, but there are terrific views of the Island to enjoy throughout. Nestled at Freshwater Bay, is the fabulous Dandelion Café, with its fresh roasted coffee, light refreshments and tasty homemade lunches. You can also cool off in the café’s outdoor swimming pool and soak up the panoramic views before reaching the end of the trail.

Top Tip: Make a pit stop at Tennyson Monument to savour those amazing views.

Sundays are a special day for family in my house but on this occasion and with the help of ‘The Price is Wight‘ we booked a table along with some friends at the Ventnor Botanic Garden cafe. It is in the process of undergoing a makeover but they are still very much open for business, with the main dining area having about 20 covers and the food being prepared in the main kitchen downstairs with the finishing touches being applied upstairs in the cafe right infront of you. The choice for Sunday lunch was not vast, but I like that, as long as the end result is good.

My choice was not what I call a traditional Sunday lunch as it was a take on gammon and peas. Now this may sound a little like a classic 70s dish and you would not be surprised if it came balanced on a pineapple  ring but this was far from the case. The gammon was beautifully presented in a sort of conical shape with a minted pea warm salad and a very delicate broth (gravy to some!)

The choice of wine was varied and we went for a very palatable sauvingnon blanc from Sardinia. The girls all had the same food as the grown ups,which was well received and all washed down with jugs of squash. The pudding seemed to be the highlight as they spied some quite amazing meringues the size and colour of which I have never seen before!

The plan was to go for a walk on the way back home but as the wind rose and the temperature dropped we thought better of it and headed back to make a fire and enjoy the rest of a very nice Sunday. We will be going back again!

The Isle of Wight, being an Island only 13 wide by 23 miles long,  is a patchwork of National Trust and AONB land surrounded by water on all sides. This means we also produce some truly fabulous meat; salt marsh lamb, beef grazed freely on national trust land, rare breeds British pork that can be seen rolling in the fields and pink rose veal that can be petted on the farm.

So if you’re on the Island this season make sure you try or buy some of this wonderful local produce.

So where to eat & buy on the Isle of Wight?

The Garlic Farm Cafe – all homemade by chef Charlie, this café always has something to tempt from home made scotch eggs and gorgeous salad to shredded ham hock and champ, all with a delicious garlicky twist.

Top buy in the shop – garlic horseradish, Hot Garlic Pickle and garlic mint sauce.

Ventnor Botanic Garden Cafe – at the Botanic Garden nestled in its unique microclimate they grow their own leaves, herbs and vegetables , so you’ll feast on the freshest ingredients picked straight from the garden. There’s always a range of dishes that tick boxes for meat eaters, vegetarians and vegans alike – all packed full of vibrant flavour.

Top try – their specialty teas and giant meringues.

Briddlesford Farm– is the home of Isle of Wight rose veal and the wonderful creamy Briddlesford milk and cream. The café has a wide range of homemade dishes and their burger is always a must.

Must try/buy their rose veal – buy it at the farm shop butchers counter.

If you fancy cooking and want to buy amazing quality Island meat while on the Isle of Wight – here are two Farm Shops  that are well worth a visit.

Mottistone Manor Farm shop, on the Island’s south coast, produce all their own beef, pork and lamb – and with truly tasty results. Their pure breed aberdeen angus bulls and shorthorn cows graze happily the land from St Catherine’s Down in the south to Tennyson Down in the west  until slaughter at 24-30 months old. The meat is then hung for 28 days – giving it a real depth of flavour. The lamb grazes all year round on salt laden grass next to the sea and the rare breed pigs can be seen in the fields around the farm shop.

Right in the middle of the Island, Farmer Jacks in Arreton, is by one of the best farm shop on the Island selling a wonderful array of fresh produce from across the whole Island – including a great selection of meats, pies, vegetables and condiments. Definitely worth a visit.

Here’s our take on the top 5 places for a staytaste-ion…

Vintage – The Royal

The Royal Hotel is Ventnor’s Ritz, it’s one of the Island’s oldest (built in 1832), biggest (53 bedrooms), and most distinguished hotels (it’s one of only 30 to be listed in every Michelin Guide since it was first published in 1911).

Tasteful and elegant, and unashamedly old fashioned, the Royal is like stepping back in time, whilst still benefiting from all the luxuries you’d except of an AA 4 star hotel. On the food front you will not be disappointed – the hotel made it into the 2012 Good Food Guide for its ‘refined dining in an elegant setting’. Make sure you sample their high tea too – tiny delicious sandwiches, delectable cakes and of course scones.

Checkout The Royal Hotel for accommodation offers.

Classic – The George

The George in Yarmouth has been welcoming visitors from across the Solent for over 200 years. Built in 1668 this stunning 17 bedroom hotel is co-owned by John Illsley of Dire Straits.

With classic decor and furnishings on the inside – this hotel is all about location – with stunning views looking out over the Solent towards the New Forest. The rooms are all individually decorated and full of warmth and character – enjoy the sumptuous 4 poster bed in room 17, or if you’re off shooting all rooms some with their own gun safes. Downstairs guests can  curl up in a comfy chair infront of the fire in the bar or have a delicious meal in the modern and chic Brasserie where the by-words are definitely local, seasonal and organic.

Checkout The George Hotel for accommodation offers.

Clandestine – The Hillside

Hidden in the hills at St Boniface Down, this 18^th centaury grade 11 listed country house is built of mellow stone and thatch. With panoramic sea views this place has the reputation as a true clandestine retreat.

Set within 5 acres – the Hillside offers minimalist Scandinavian interiors, with 12 contemporary rooms reflecting their coastal environment. With first class service and hospitality, food plays an important role at Hillside, with menus using fresh local produce simply cooked. Booking at the Hillside is essential as it is difficult to get a table – always a good sign.

Checkout The Hillside for accommodation offers.

Country – The Priory Bay

Set within 60 acres of woodland with its own private beach to stroll along, this ‘Country House Hotel by the Sea’ dates back as early as 1100.

On arrival you enter under an imposing 14th century portal, before checking in and being shown to your room, all of which have their own distinctive character and are superbly decorated with a mix of styles and eclectic furniture; both antique and new.  For the ultimate experience opt for a one of the beachside yurts, complete with roll top free standing bath, or if you are visiting with children, family rooms are available and a babysitter can be arranged to allow you to escape down to the restaurant for dinner.

Dining is an absolute must when visiting the Priory Bay with all tastes catered for, from dining in the Regency-muralled Island Room with gastronomic tasting menu, to a light lunch outside on the terrace in the Priory Oyster restaurant or BBQ down at The Boathouse on the beach. The ethos is local, seasonal and most food is grown or foraged on the hotel’s 60 acre estate and beach.

Checkout The Priory Bay Hotel for accommodation offers.

Modern – The Hambrough

If you’re in to minimalist chic this is the place for you. Perched on the side of the hill in Ventnor the restaurant looks straight out high over the sea almost like an infinity pool for diners. The seven bedrooms are all 5 AA star standard and each is individually styled to make you feel instantly at home.

But the true allure of the Hambrough is the food. For those who are wowed by accolades, this little Ventnor hotel, has two Michelin starred Chef Patron John Campbell at the helm. Boasting 3 Rosettes  and ranked 20 in the Good Food Guide – try the seven course Tasting Menu with Sommelier recommendations for a real treat.

Checkout The Hambrough for accommodation offers.

Easter Sunday

10am – Easter egg hunt around the garden

11.30am – Easter duck race at Winkle Street, Calbourne.

1pm to 6pm – Easter Sunday lunch with our lovely neighbours The West Wight Weekenders.

Now usually our Easter Sunday lunch is the first meal of the year eaten alfresco in the garden looking down the views to Brook. But alas, this year I think we will have to eat indoors – or else face frozen lamb.

We always have a lovely leg of lamb for the main event – courtesy of Mottistone Manor Farm just up the road – their lamb is without doubt the best on the Island.

Here’s a fave recipe that we first discovered from our friend and AGA goddess Amy Willcock. This year I’m keen to add some foraged elements so will be wrapping it in some wild garlic leaves first – picked fresh from Shorwell Shute, and then making a wild garlic pesto to go with the lamb. Yum.

Recipe: Lamb in Hay

Serves 6-8

clean hay – enough to fill the roasting tin

wild garlic leaves

2kg leg of lamb on the bone

4 garlic cloves, peeled and cut into slivers

6 anchovy fillets, chopped

3 sprigs rosemary

olive oil

salt

1. Preheat the oven to 180°C/350°F/gas 4. Line a deep roasting tin with the hay.

2. Make some deep cuts all over the lamb, including the under side, and push the garlic slivers, chopped anchovies and herbs into the gashes. Rub the lamb with olive oil and season with salt.

3. Wrap the lamb in wild garlic leaves and then lay the lamb on top of the bed of hay, then cover completely with more hay. Cover the tin with a tight fitting lid, or with a triple layer of foil wrapped all around the hay and the tin. There must not be any hay exposed or it could catch fire! Put the tin into the oven and cook for 2 ½ -3 hours.

4. Remove the tin from the oven and rest the lamb for 20 minutes, still wrapped in hay. Remove the wrapping and sieve off the pan juices, removing all the excess fat.

5. Serve with the pan juices, fresh spring vegetables and some home-made apple, mint and chili jelly.

Here’s my Easter Weekend top 5:

1. Chessell Pottery are running their annual paint your own egg cup for just £6.95 egg-travaganza all Easter weekend – a great hit with the kids and adults alike.

2. Mottistone Manor egg trail – this takes place on Easter Sunday at 11am and is a hunt for clues around the gardens to win some chocolatey goodies.

3. The Osborne House  family fun trail is happening all weekend – so take in the splendor and get down to the newly opened beach for a spot of paddling if you dare.

4. The Yarmouth duck race sees 1000 brightly coloured ducks dropped off the Yar Bridge and making their way to the finish line – like a giant version of duck poo sticks. Starting at 4.30pm – ducks are available on the day for £1.

5. Tractor rides at the Garlic Farm – if the weather permits! And the Taste Experience will be open to try all the delicious garlicky treats including their The Garlic Farm Bloody Mary and new garlic bread tear share.

…and if you want to go out to eat somewhere special this weekend my recommendations…if you can get a table… would be the Little Gloster, Gurnard, the Garlic Farm Cafe, Newchurch and the Plantation Room at Ventnor Botanic Garden. Enjoy!

Tennyson’s Monument/The Highdown Inn

Wild and windy or cold and clear, the walk from Freshwater Bay up to Tennyson’s Monument is one you mustn’t miss on a visit to the Isle of Wight. You can imagine Tennyson himself tramping across the cliff tops wearing his long black cape and big brimmed hat as this was one of his most favourite places to roam.

Entry to the pathway up to his monument is via a lane that is 200 yards or so on the left up the main road west to Alum Bay, Gate Lane. There is a small car park here that costs £1 per hour – or a larger car park in Freshwater Bay – and the bus stops at the end of the lane.

It’s a fairly steep climb up to the monument from here, but you are rewarded with wonderful views of the west coast of the Island that become more expansive the higher you climb. Once at the top the whole panorama of the western end of the Isle of Wight, the Solent and the mainland open up in front of you – an amazing sight, especially on a clear, sunny day.

But you don’t have to walk all the way to the Needles. Carry on walking and about half way to the iconic chalk stacks is a beacon to your right that is lit for occasional celebrations. It also marks the lane down to the Highdown Inn where you can get a hearty pub lunch in their bar, which is warmed by an enormous open fire.

Then you’ll be ready to tackle the rest of the walk to the Needles, or you could opt to meander back to the Bay where you could discover the rocky beach and its hidden caves and the Dandelion Cafe.

Compton Bay/The Sun Inn

Compton Beach is a great favourite for Isle of Wight walkers, surfers and fossil hunters. Make sure it’s not high tide if you’re going to walk here as in the winter the beach all but disappears, but if this is the case you can still walk along the cliff top path and look down on the crashing waves below.

Walk east from here along to Brook Beach and then take the public footpath to the Sun Inn in Hulverstone. Or, if you have a car, it is only a few minutes to drive to this pretty thatched inn with far reaching views to the coast. Pheasant and local lamb are likely to be on the menu here and there is an open fire in the lounge.

After lunch you could wander up to the Longstone. Take the sunken tree lined pathway that runs up from Mottistone Manor (car park) to this ancient standing stone that marks the entrance to a former long barrow.

St Catherine’s Lighthouse/The Buddle Inn

A walk down to St Catherine’s Lighthouse and Rocken End beach is another favourite ramble and it’s wild in the winter months. If you are coming by car you have to park at the top of St Catherine’s Lane as signs will indicate that the road is closed to public traffic. But as a footpath it is open and as you walk down through the trees and around the corner the view of the lighthouse and the sea will open up in front of you.

It’s a pleasant walk down and a gentle climb back up, until you get to the steep bit at the top. You’ll be looking forward to a drink at the nearby Buddle Inn by this point by the open fire in the bar.

The Taverners in Godshill has earned a well-deserved reputation as one of the best gastro pubs on the Island. They serve good Island ingredients in inventive and delicious ways, and will even exchange your home grown veg for food and ale in their pub. Boards on the wall tell you which foods are currently in season and therefore more likely to be in your lunch or dinner. Dine in the large back room or the olde worlde former pub in the front of the building that overlooks the high street.

The New Inn in Shalfleet specialize in game when it’s in season and have won many awards for their food. The pub has a roaring open fire in the winter and sits by the bridge over the river that becomes Shalfleet Creek – a lovely walk before or after dining will take you down the edge of this beautiful stretch of water. In the winter months you are likely to hear the guns that are shooting your dinner as you walk along the path! Pheasant, partridge and duck are often on the menu along with other local meats and seasonal fayre.

The Fishbourne Inn is now owned by the same people as the New Inn and has a great revamped menu to match their sister establishment. Now decorated in a modern minimalist style, the pub offers quality dining in a pub setting. Again it features Island produce and tells you your food’s provenance on the menu where you can opt for a full main course or a smaller portion for ‘the smaller appetite’. Deli boards for two to share are popular and the pub also has Isle of Wight crab and lobster on the menu.

But the most well-known pub for sea food has to be the Crab and Lobster in Bembridge, although they do also have a wide range of other dishes on the menu nowadays. Once the local haunt for fishermen, smugglers and excise men the pub grew up with a tearoom serving seafood alongside it. This has now become incorporated in the pub as their dining room and it is local crab and lobster that they have become famous for, along with the sea views across Bembridge Ledge.  The seafood platter for two to share is especially popular as are the pub’s infamous enormous crab cakes that are freshly prepared on the premises.

The Bonchurch Inn has long been a well-kept secret amongst those in the know and now its reputation is spreading far and wide. Waiters in long black aprons and the Italian menu give this pub a definite gastro atmosphere, but the pub itself is like a well preserved antique. Little has changed since the Inn gained its license in the 1840’s, making it one of the most unspoilt Pubs on the Island. Once the tap to the nearby Bonchurch Hotel, the interior is out of a bygone age and there’s a sun/family room across the pretty courtyard. Ulisse and Gillian Besozzi have been landlords since 1984 (hence the Italian menu) and are now partners with their children Adrian and Victoria.

It is indeed ‘Oil of Wight’, as it is made from the seeds from the eye-catching yellow rape flowers that bloom around the Island in early summer. Caroline Knox, nee Smith, is in charge of production on the family farm, and the oil is sold at most of the farm shops and butchers on the Island, the Co-Ops, Godshill Cider, Island Wines in Ventnor, Norris’s in Niton, Sweet Chariots and Philips Fine Food. It is also available online from Made on the Isle of Wight, Godshill Cider and The Garlic Farm and is widely distributed by Medina Foods.

Caroline moved with her parents to the Isle of Wight in 1983 and the family began farming a wide range of vegetables. Originally, dairy farmers from the Clyde Valley in Scotland the Isle of Wight’s milder climate offered new opportunities to produce fresh produce including potatoes, cauliflowers, sweet corn and carrots. But gradually they focussed on crops that could be harvested by combine – currently wheat, peas and oil seed rape.

The family then decided to try and add value to their produce. “Oil from rape seed looked like the obvious choice, and we decided to make culinary oil,” said Caroline. A simple cold pressing technique is used and a lower yielding, but highly flavoursome oil, is gently extracted from the seeds. The residue for the pressing is utilised in a biomass boiler to heat the farmhouse reducing waste and Caroline’s energy costs.

“The oil has great health benefits,” said Caroline. “Ten times as much Omega 3 and half the fat of olive oil and it has a high smoke point, which means that it can reach a high temperature before smoking. This means it’s great for baking, roasts and stir fries.” Caroline suggests that you take a bottle to a dinner party, instead of a bottle of wine.

Oil of Wight is also great for making into dressings and Nula Grandcourt of Wild Island dressings was busy making these when we visited the farm. They include: Isle of Wight salad dressing with honey and thyme, Isle of Wight Chilli oil made with chillis from Godshill’s Chilli Farm, Isle of Wight raspberry dressing with honey, mustard and sea salt, Isle of Wight dipping oil with basil and Isle of Wight marinade with garlic, rosemary and sea salt. Nula also produces lovely vinegars: Isle of Wight raspberry cider vinegar, Isle of Wight chilli cherry drizzle and a yummy Isle of Wight balsamic vinegar with raspberry.

Still keen to utilize all of the residues from their food production on the farm, the family wondered about the energy value in the wheat straw. Dry straw has a very high energy value and that’s how they ended up making their Fuel Britannia Straw Logs. The straw logs are made from chopped and compressed straw which is the by-product of the wheat, pea and oil seed rape crops that the family grow for food. The lignin in the cell walls melts under the heat generated by the force of compression and then binds the logs together on cooling.

Each full size log is 27cm long with a diameter of 7cm and weighs approximately 1kg. These are sold in packs of 5 logs. If you have an open fire or log burner to feed these are a great hot and consistent alternative to logs.

It’s great to see a company that are utilizing all of their produce and waste to make energy – whether to feed us or to fuel our homes. A bottle of Oil of Wight makes a great present to take home for friends and family from a holiday on the Island – a little bit of bottled Isle of Wight sunshine you might say

Primarily a wine merchant, as well as over 750 wines on display in their cavernous shop, they also supply cider, beer and spirits, all by the case.  But nowadays it seems a case is six bottles, not 12, which makes things a lot more accessible, especially if you’re after something lovely to drink with your picnic or BBQ.

All Majestic staff have completed the Wine Spirits Education Trust’s Advance Certificate so that they all have fundamental training. “You usually do that within the first nine months,” said manager Paul Percival (32) who has been with the company for 2 ½ years.

“We’re here to advise our customers to pick the appropriate wines and we have a tasting counter that is always available. Sometimes we have customers who come in and say “I like white wines,” and they don’t know anything else, but we make an effort not to be at all pretentious.

“We may talk about the tastes we can taste but they’ll all be things that people are familiar with. Sauvignon, our best seller, is known for tasting of gooseberries and grapes – those are classic New Zealand tastes. The French wines are more citrus and have flintiness.

“We talk about wines being stony because that evokes the senses and reminds you of something. A lot of people come in and say “I want the Ned Sauvignon Blanc; it’s been our biggest seller for the past three years. But if they wanted to try something different I might suggest the Vavasour or Goldwater that are also from New Zealand but have slightly different characteristics from the Ned.

“At the moment Provencal Rosé is very much in fashion. This year we have lots more Rosé as the Isle of Wight has a lot of Rosé drinkers – people on the beach and having barbecues.

 “Our job is not to up sell – we want our customers to come back. Our wine starts at behind the £5 mark and we can also get wines in three figures – even four figures if customers want them.

“We help our customers in terms of quantity for party planning, offer free glass hire, sell ice and can deliver for free anywhere on the Island from one case upwards (6 bottles)with a £40 lower limit. We have a complete sale or return policy as long as the labels and seals are intact and we normally advise customers to buy slightly more than they need

“We run tasting evenings/wine courses that are an extension of our tasting table, which take a couple of hours, for groups of up to 10 people around a table. It’s very relaxed and informal, nobody should feel pressurised or know much about wine. Just say your name and what wine you like.

“There is no assumption of prior knowledge. If people do know more we can raise the level a bit but the idea is to keep everyone involved.  People are also warned that they have enough wine on the table to put them over the limit – the wine is free so why not book a taxi?

“We never tell customers what they should and shouldn’t drink but we may illustrate to them how things taste. On our wine tasting course we match red wine with salmon and see people’s reactions – you can’t taste the fish! It tastes of metallic saltiness.

“We keep a customer list and you’re not obliged to go on it but if you do we have a record of your wines. Then if you come back and say that you had a lovely wine last week we can look up what you bought and if, by any chance, you have a wine that corks we have a record of it and can make a refund. It’s totally private.

For more information on wine courses call the store on 01983 884 765.

The Hambrough

Robert Thompson at the Hambrough Hotel is offering some great opportunities for finding your culinary feet this month. His new ‘Cooking With Robert’ courses will show you how to make delicious breads and produce a mouth-watering festive meal.

Cooking with Robert “A Festive menu!” will be held at The Pond Café on Sunday 16th December from 4pm. This will be Robert’s ideal festive meal demonstrated and then cooked for you to enjoy. If you like it, the recipe book will allow you to recreate the dishes on Christmas day. Cost for this course is £65 per person with a maximum of 20 people on the day.

After all the festivities have died down you might want to cheer up your New Year by joining the Hambrough’s Whisky Tasting with Whyte & Mackay on Wednesday 23rd January from 7pm.Whisky experts Whyte & Mackay will be showcasing Dalmore, the award winning Scottish single malt and you can experience an evening of whisky tastings accompanied by winter dishes by Robert Thompson for £85 per person.

The Priory Bay

The Priory Bay is offering special Gastronomic Weekends at their country house hotel near Bembridge. “Our passion is the finest Island produce whether foraged, farmed or fished,” they say.

Restaurant Manager James Trevaskis and Head Chef Oliver Stephens have both returned to the Isle of Wight to run the restaurant and kitchen at the Priory Bay Hotel.   James  has joined the Priory Bay from the Michelin starred Gauthier Soho in London and Oliver has previously worked in the London one Michelin-starred restaurant Roussillon, at the two-Michelin starred restaurant Les Ambassadeurs (Hotel de Crillon) in Paris and for the past two years at Noma in Copenhagen — voted the best restaurant in the world for the last three years.

Each weekend James and Oliver will arrange a tutored wine tasting, a cookery demonstration or foraging trip around the estate, depending on your preference. When you arrive on Friday you enjoy three carefully selected complimentary glasses of wine, chosen to match your menu choice. Then on Saturday you can enjoy the Chef’s Menu, a seven course taster menu, which is created on the day to reflect the best produce provided by our farmers, fishermen, foragers and gardeners.

On Sunday you can relax with a local hay-roasted joint before returning to the fray. Prices are from £580, based on two sharing for two nights, inclusive of the above and breakfast both mornings and you can even stay for free on the Sunday night. For more details and bookings please contact Reception on 01983 613146.

The Priory Bay’s popular monthly supper clubs have also returned – December’s Supper Club is on the 13^th and you get to feast on a seven course tasting menu, accompanied by a selection of organic and biodynamic wines. You don’t have to be a member of the club to attend – just call reception and book a place. January’s Supper Club is on 25^th January 2013.

For the very best in local Isle of Wight produce plus a great selection of individual gifts from local Isle of Wight businesses this special Christmas Food and Gift Fair will be hard to beat – plus it is all going to be in a large heated marquee to keep things nice and cosy.

Talented local chefs and home-cooking experts will be showcased in the interactive food theatre and there will be a bar selling mulled wine and Island Ales. Roasted chestnuts will be on sale along with locally grown fayre such as organically grown tomatoes, oak smoked garlic, freshly baked artisan bread and delicious dairy ice cream.

There will be festive entertainment including carol singers and a jazz trio and in his Christmas Grotto will be Father Christmas himself.

Gifts from local Isle of Wight businesses range from cool eco friendly clothing from Rapanui, great glass art from Glory Art Glass and rustic ornaments and gifts from Wightwood to Contemporary Prints from Chris Adams and scarves and wraps from Wrapped in Colour.  In total there are more than 20 local gift producers.

Entrance is free and the show runs from 9am till 5pm. The timetable for the food theatre is as follows:

10.00 – Louise Hart (Isle of Wight Milk Campaign)
Learn more about Isle of Wight Milk, Dairy Farmers and the campaign for the Wight Stuff.

10.30 – Ben Brown, Farmer Jack’s Farm Shop
Farmer Ben from Farmer Jacks cooking up some local food.

11.10 am – Rachel Brown, Incredible Edible Wight
Learn about eating well, eating local and all this on a budget.

11.50 pm – Adam Fendyke, Tramezzini Deli
Adam will be cooking up some festive treats from his Deli in Ventnor.

12.30 pm – Zoe Stroud, Tutti Fruitti
Home baking expert and WI rep Zoe will be baking something special using local sourced ingredients.

1.20 pm – Mince Pie Awards Judged by Cowes WI
Go on, do your best at making some mince pies!!  The WI experts will be there to pick the best and dish out the prizes.

2.00 pm – Clare Goble, The Garlic Farm
Cooking up some delicious food with some of their Isle of Wight Garlic produce.

3.00 pm – Oliver Stephens, The Priory Bay Hotel
Oliver is lover of all things local, last time the only non-Island product was the salt.

4.00pm – Close
The show is open for another hour, so plenty of time to grab some food or a gift for someone special.

Seafood fans flock here, and it has a well-earned reputation for good crab and lobster, as its name would suggest, but there is so much more on the menu nowadays. Specials on the day we visited included slow braised ox tail and lamb hot pot and included on the menu are steaks with optional sauces, sausage and chips, a selection of curries and homemade pie and mash.

Plus they now have a great new breakfast menu for their bed and breakfast customers staying in the five rooms above the pub. The Full English is now joined by kippers on toast, smoked salmon and scrambled eggs and a new Crab and Lobster invention: Eggs Thermidor, which is eggs benedict served with a thermidor sauce rather than Hollandaise. This is a rich and tangy combination of tastes with the mustard in the sauce complementing the ham wonderfully well.

For lunch or dinner you might opt for the very popular seafood platter, which is a great favourite and designed for two to share. On it you get a whole lobster, crab ramekin, a king prawn arc, peeled and shell-on prawns, moules mariniere, calamari, garlic bread and chips. Sat outside on a summer evening with a cold glass of Sauvignon Blanc, this particular dish is paradise on a plate for seafood lovers. You can even look out over the Bembridge Ledges where many of the tasty crustaceans crawl at high tide. Or in the colder months there is a roaring fire in the bar around which to tuck in.

The Crab and Lobster is owned by Mrs Caroline Quekett, who grew up in nearby Seaview. A trained chef, Caroline had a restaurant in Godalming and returned to her roots when she took over the pub five years ago. Caroline has built on the pub’s strengths and has manager Julia Ford to help her who has twenty five years’ experience in the pub and catering trade on the Island and a particular penchant for seafood, which is handy.

With four stars in the AA pub guide, the Crab and Lobster has a reputation for good food and great hospitality. The pub has a dining room at the front to the seaward side, where the front window tables are highly prized. But food can also be eaten inside the expansive bar, which is a warm red brick with exposed beams and cosy atmosphere.

The bar area has the look of the galley of a ship, with huge barrels within the woodwork of the actual bar.  High shelves display old bottles, tankards and antique plates and the walls have a fine collection of paintings and photographs of boats and ships. There is also a quirky overspill restaurant room to the rear with exposed brick walls.

There has been a pub here since at least 1862, and probably earlier, and it’s thought that coastguards, fishermen and smugglers frequented its interior: the latter to divide their contraband and plan their next sortie to France. The coastguards are still here as the coastguard station is just beyond the car park to the front of the property.

At low tide the ledge appears and locals appear to pick over the rockpools or to fish with their lines for mackerel or bass. There are outdoor tables and chairs on the top of the low cliff and here you have a wonderful view of the English Channel, the yachts and liners sailing by and seabirds dipping and diving.

For the locals there are quiz nights every other Sunday with proceeds to charity and on Wednesday December 12^th there is a two course Christmas lunch with wine from noon till 4pm. This is a ticket only event – call the pub for further details and to book places.

Pub

The Taverners in Godshill pushes all the buttons for a wonderful Sunday meal – local meats, seasonal vegetables and a traditional pub setting, especially in the front dining room overlooking the street, which was the original ancient pub. There are open fires and real ale too and a shop to the rear of the pub that sells great cookery ingredients, utensils and all things foodie related.

Quirky

The Beach Hut at Forelands Beach in Bembridge can take a maximum of eight for lunch in their cute little hut. Outside the weather may rage and the waves may crash on the shore, but cosy inside the pale blue bunting-clad interior you will have a slap up feast from Emma and her team. Booking ahead is essential.

In the Country

The Garlic Farm has the most beautiful wooden framed restaurant with log burning stove and views over the fields or you can sit in the conservatory side and overlook the pretty courtyard. Watch cute little red squirrels scamper down ropes to feeding platforms if you sit to the rear of the restaurant (especially good if you have kids with you). Sunday lunch is again sourced from local meats, or you can opt for some lovely veggie dishes and the braver members of your party might like to try a roasted bulb of elephant garlic!

By the Sea

The Little Gloster has a panoramic view of the Solent and yachts sailing by, while you tuck into rare roast beef or roast pork with all the trimmings – both are usually on the ‘specials’ board on a Sunday. There’s a Danish influence to the menu so you can have house cured Gravadlax or home-made crab cakes for starters along with a whole host of other mouth-watering dishes that include sharing platters of seafood and a vegetarian platter with house-made falafel. Yum.

Historic

More views of the Solent are on the menu at The George Hotel in Yarmouth, which is actually built into the walls of Henry VIII’s Yarmouth Castle. Constructed as a private residence in 1668, it became the George Inn almost 100 years later in 1764. The flagstones in the entrance hall are worn by the thousands of feet that have crossed it in almost 350 years and the bar and lounge have old oak panelled walls and lovely open fires. The brasserie is to the rear of the premises and overlooks the garden that sweeps down to the seashore. There’s a set menu for Sunday lunch with at least one traditional roast included and old fashioned desserts such as Eton Mess and Lemon Posset.

Buy & Cook Your Own

For the best roast, just how you like it, sometimes cooking your own is the only way forward. So grab some fantastic local, Isle of Wight produce and cook up a storm! Checkout our guide to Island farm shops for the best places to buy your produce.

And it was done in the most wonderful style, with everybody making a real effort with the period dress code and the atmosphere being definitely of another era. We weren’t quite sure which one, but that didn’t matter because everyone looked absolutely fabulous (darling).

Some had gone for a Victorian look, others were from the roaring twenties, there was a bit of wartime glamour and the ‘new look’ was also in vogue. There were more than a few dresses cut on the bias and quite a lot of gentlemen in military dress – Admirals were hob nobbing with Wing Commanders and Privates in a most inclusive fashion.

One party had opted for the fifties and had Poirot as chaperone. Two well-known writers were flapper and beau and I believe James Bond might have been spotted with a couple of blondes.

A vintage shop had popped up in the foyer and was full of lovely things – even Lily la Scala came to buy some pretty period shoes for her tiny little feet. But her voice was no small affair when she sang operatic and vintage numbers after Friday’s dinner.

On Saturday afternoon there was a vintage bus trip to the Classic Boat Museum in East Cowes and everyone who went there sang its praises. I visited back in the summer  and I can verify that it is the most wonderful vintage experience – make sure you manage to take a look at their lovely boats if you haven’t yet had the chance.

Saturday night was the real ‘dress up’ night with a special five course gala dinner that was simply divine. We were treated to a surprise visit from HRH Prince Charles who ahemed his way around the dining room with one arm behind his back – very funny. But he was not as hilarious as waiter Manuel (as in Faulty Towers) who appeared from the kitchen shortly after Charlie’s departure. And he had that rat with him, of course. The girls on our table laughed until they cried as that rat shot from his arm and onto their laps, and then proceeded to get lost under the table.

The chefs were summoned from the kitchen towards the end of the meal and given a wall of applause as they entered the room. William Bailey then gave an impromptu speech about his 20 or so years at the Royal – during which time the hotel has risen back up to the high standards it must have had when Queen Victoria visited for afternoon tea and the hotel gained its royal name.

After dinner everyone repaired to the conservatory for three short ‘radio’ plays set in the golden days of radio, courtesy of the comedy troupe Radio Soop, and to sup their coffee and liqueurs. It was all jolly super and really quite amusing and again they were in period dress – this time the 1940s.

All in all it was pretty perfect – the Royal really does know how to organise a good Revival. I really hope they continue to do so in the coming years. In these times of austerity it is good to see that a hotel has the courage to stage such an opulent occasion and that everyone attending went to so much trouble to dress up and have fun.

The second Cowes Food Show will see numerous food producers from across the Island congregating in Fountain Yard, Cowes, where you board the Red Jet, to showcase their seasonal and delicious Isle of Wight fare. Did you know that we now have Isle of Wight Espresso? You’ve probably heard of Ventnor Bay Fishery, but they now have sister company Crab on Chips. The Tomato Stall sells a wonderful range of Isle of Wight grown tomatoes, some of which are very unusual like the stripy tiger tomatoes or the black cherry tomatoes that are almost black.

Brownrigg Crepes are a new addition, made with their fresh free range eggs and The Garlic Farm have all things garlicky and much more. Sharon Orchard are bringing their apple and other juices, Island Ales bring ales of course and Isle of Wight Cheese have their award winning Island Blue, Island Soft and Gallybagger cheeses along with a few limited editions. Hamiltons have their fine foods that include home-grown meats, Freshwater bakery have a wide range of breads and pastries and The Dairy Deli will have their own Calbourne Classic lines along with many other Island products. These and many more will be there to let you sample and buy their top quality local food and drinks.

While all the guzzling and chomping is going on around the stalls the Red Funnel Food Theatre will be providing free entertainment from top Island chefs who will be showcasing their skills and experience with live recipe demonstrations. Robert Thompson of The Hambrough, Adam Fendyke of Tramezzini Deli plus Oliver Stephens from The Priory Hotel will all be showing off their extensive culinary abilities to the audience giving time for questions and answers during and after the shows.

Opening the show on the Food Theatre will be the IW Milk team, showing you why IW Milk Matters and why everyone ought to “Love Isle of Wight Milk”!

Timetable:

10.30  Isle of Wight Local Food – Intro to the event
11.00   Four Seasons Cooking Academy
12.15   Adam Fendyke – (Tramezzini Deli)
13.45   Robert Thomson (The Hambrough)
15.00   Oliver Stephens (Priory Bay)
16.00   The Garlic Farm
Close

Bring your kids because there will be children’s entertainers and competitions to carve the most mean and menacing monster faces into a pumpkin for Halloween with the prize of a Real Island Food Halloween Hamper to the first adult (12+) and a four person Robin Hill family day pass including Electric woods and the ‘Spine Tingle Halloween trail’ for the first child (under 12).

Plus there will be a prize for the most creative recipe using pumpkin with first prize for adult (12+) being a Red Funnel Car (+7) Day Return and for the first Child (under 12) a four person Robin Hill family day pass including Electric woods and the ‘Spine Tingle Halloween trail’.

Come along to one of the few remaining events on the Isle of Wight’s Social Calendar that is FREE to attend and offers something for everyone. The Food Show is produced by Red Funnel Ferries, Widget Productions and the Real Island Food Website.

The Brading Bash was created last year with the sole aim of bringing focus back to the ancient town of Brading following the closure of the Wax Museum. It is a ‘not for profit’ event and loads of local people and businesses have been getting in on the act, with others from around the Island pitching in to make the weekend a great success. The bash is to be held at 12 venues across the town and is a festival of music, dance, arts and crafts; all accentuating the town’s heritage and wealth of talent.

Live Music

Second Time Around and Beachcomber will be at the New Town Hall and Lucid at the Bugle Inn on Friday with loads of great tunes.  Jesus, Jen Greenwoood and JC and Angelina will play at the Yarbridge Inn on Saturday night, Tommy Burnhams will entertain at the Wheatsheaf Inn and Karen Tweed will be in St Mary’s Church with her spellbinding accordion numbers – all on Saturday night. Then on Sunday Dave Graham of The Tornadoes plays at the Dark Horse Inn and at Brading Roman Villa on there will be a sitar band with guitar and vocals starring Anna Sacchini (sitar), Mirco Vignali (guitar) and Johnny Sacchini (vocals), which sounds like something really special.

Around the Town

At St Mary’s Church there will be an art exhibition with six local artists displaying their work, Brading Bell Ringers will be holding an open tower and there will be talks on the 1804 organ, its history and the restoration appeal. In the New Town Hall there will be a real Tea Dance with live music and an organist on Sunday afternoon.

In the four pubs there will be loads of live music, a hog roast and a mini beer festival and outside the hostelries more Morris dancing sides than you can shake a stick at will be dancing for their ale, including Men Of Wight, the Guith Carnival Morris, Wight Bells and Bloodstone Border Morris; named after a local wood where allegedly there was once a bloody battle.

Fancy a walk? Then join the historical, story and ghost walks (Marc Tuckey) that will take you on an informative trip around the town. Mosey on up to Brading Roman Villa, St Mary’s Church Hall or the new Town Hall and there will be workshops you can join in lantern and kite making (lantern parade on Sunday and fly your kite afterwards at the Roman Villa), mosaics, floral art, yoga, Kung Fu and health and wellbeing. Why not sample the accordion/instrument/ voice workshop, presented by leading accordion player Karen Tweed who will also be giving a concert on the Saturday night (see above).

‘Crimefighters to Crime Writers’ is a talk being given by ex-senior detective Dominic Bridgestock who now writes novels with wife Carol. An introduction to writing and publishing children’s books is being given by Jules Marriner and you can get ‘Sad, Serious and Humorous’ poetry and song from Just John in the New Town Hall on Saturday afternoon.

FaT Samba Band will be livening everyone up and stilt walkers will be strutting their stuff around the town. There will be busking at the  railway station and the Roman Villa has a variety of events and even a film night.  The best way to see what is happening over this exciting weekend is to visit  the website  for a programme of events, participants,  and venues, which is updated on a regular basis.  Or follow the event on Facebook.

October is just a couple of days away and this means Blackberries galore. I walk the dogs on occasion at the back of my house through fields that are lined with blackberries although due to the inordinate amount of rain we have had most of the crop has not matured fully so I am hopefully waiting for these to ripen through the early October spell of good weather we will be experiencing (according to my seaweed and fur cone weather station). Then it will be pies, crumbles and jams galore (see recipe below).

The same goes for Sloes. Gin can be bought whatever the weather but ripened sloes are still hard to come by. Prick and freeze for the best results.

October brings the shooting season for Pheasant and at this point I start to venture out, dust off the gun and practice on the Clays at Bob Coopers grounds in Hulverstone. He runs all year round but it has never seemed right to go up on a hot summers day – Clays are for the autumn – drinking Pimms w’ sloe Gin & lemonade is a summer activity!

The Masters Blackberry & Elderberry Jam

To make 3 jars you will need: 500g elderberries, 500g blackberries,1kg preserving/jam sugar and 100ml water

1. Rinse the berries and using a fork strip them from the stems

2. Put the sugar and jam jars in the oven on a very low heat – to sterilise the jars and heat the sugar to avoid lowering the temperature of the jam!

3. Simmer the elderberries with the water down to a pulp over a gentle heat

4. Sieve the elderberries removing all the seeds

5. Add the elderberry liquid to the blackberries and simmer until the berries are soft.

6. Add the sugar to the berries and stir until dissolved, then bring to the boil.

7. Boil hard until setting point is reached (either use a jam thermometer 105C/220F or put a saucer in the freezer to get it nice an cold and if, when you add a dollop of jam to the saucer a skin forms on it, which wrinkles when pushed, then setting point has been reached).

8. Decant immediately into the sterilised jars.

Eat with lashings of hot buttered toast!

Located just up from Mottistone Manor, the farm shop is owned and run by Tod and Jackie Carder and their family who have been farming the surrounding countryside for 22 years. Jackie said: “We farm all over, from here to Tennyson Down and our Aberdeen Angus beef graze all the way over to St Catherine’s – you’ll recognize them if you’ve been out walking on the Downs”.

All bred and reared on the Island, Jackie said: ““We’re one of the few who breed their own animals on the Island. Many other farms buy in young stock then rear them on the Island for a few months before slaughter. We have compete traceability from conception to plate. We take all our beasts to slaughter on the mainland before bringing them back to the farm shop where the beef is hung up to 28 days and then our butcher,  Andy Corney, prepares it for sale in the shop. Andy came to us from Hamilton’s and has been butchering for over 40 years.”

And there is definitely something to be said for this complete traceability – and longer happier lives – the meat is tastier and tenderer than anywhere on the Island – the George Hotel use Wight Aberdeen Angus fillet on their menu.

Jackie said: ‘We sell at the farmers market on Friday and Saturday and in local outlets like Brighstone Village Store, but our full range is always available at our farm shop in Mottistone.” Built with help from a LEADER and SEEDA grant, the farm shop offers local fruit and veg including homegrown produce in season and all their own beef, pork and lamb, as well as homemade pasties and pies made on the premises.

Jackie said: “We are open Wednesday to Sunday, 11-5pm, but we are always more than happy to take specific orders over the phone and are happy to accommodate customers who want a special cut of meat like a saddle of lamb or fore rib of beef.”

Keep an eye out for their seasonal open days where you can pop along and try the produce or call 07727053846.