Berry Nice!

Berry Nice!

Recent visitor to the Island and Great British Bake Off star Mary Berry discusses her life in the spotlight and reveals how she stays fit and healthy – despite all those cakes! Eagle-eyed Bake Off fans will have spotted national treasure Mary Berry recently making friends with some Island crustaceans, as

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History of the Christmas Pud

History of the Christmas Pud

But that has not always been the case. Christmas puddings originated as a 14th century porridge called ‘frumenty’ that was made of beef and mutton with raisins, currants, prunes, wines and spices. This would often be more like soup and was eaten as a fasting meal in preparation for the

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Friends Reunited at Priory Bay

Friends Reunited at Priory Bay

  Now they have established a network of local suppliers and base their menus on whatever is in season and at its best. Oliver said: “Much of our fish comes from the bay and our crab and lobster straight from Bembridge.  We get fresh herbs from the garden and wild

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Milestone for Spyglass Inn

Milestone for Spyglass Inn

But what many of the customers are probably blissfully unaware of is that while they are enjoying their drink or meal, they are sitting right above what used to be Victorian salt water baths, and several are still fully intact and nestling just under the floorboards. Much has changed since

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Healthy Eating

Healthy Eating

We all know it hasn’t been the best of summers, with barbecues being substituted by a meal indoors, a trip to a local takeaway, or a treat at your favourite restaurant. But wherever the eating habit takes place, it is still important to ensure that the meal is healthy and

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Flour Power!

Flour Power!

Matt Bowman of the stone ground flour company has recently taken residence of Little Duxmore farm and with his team of dedicated staff is taking the Island’s organic flour market by storm. I was introduced to Matt’s flour through a supplier to St Helens Restaurant. Knowing my passion for Island

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An Eminent Victorian

An Eminent Victorian

Island Life meets the new owners of the Farringford Hotel, Freshwater. Very few of us get the chance to realize a childhood ambition. Martin Beisly and business partner Rebecca FitzGerald, new owners of the Farringford Hotel in Freshwater, are lucky enough to have done so. “Growing up on the Island,

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From Pasture to Plate

From Pasture to Plate

Whilst deciding on the subject for this issue’s column, we were in the middle of the best April I had ever known. Spring was really springing, lambs were skipping around the surrounding fields, birds were returning from their winters abroad and bees were working the swathes of blossom adorning the

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