We have three brand new beers in this week, from our regular brewers, Long Man and Powder Monkey. Long Man Brewery have turned their hand to more modern beers, with the introduction of two new beers to add to the range, while Powder Monkey Brewery have a new BBQ Sizzler: … Read More
These Judion large white butter beans are known as the “Rolls Royce” of beans. They have a silky smooth, unctuous creamy texture, with a mild mineral taste and are the best beans you’ll ever eat. Hailing from Navarra in Northern Spain, bordering the Basque country, they are a popular ingredient … Read More
I replicated one of my most memorable meals at home last week over charcoal, a Bistecca alla fiorentina served rare. I remember clearly the day I had this in Florence, before a friend’s wedding, and I was thrilled that I was able to do this legendary dish at home. This … Read More
This sunny weather demands a cold glass of evening rose and we think that the Chemin De Provence offers a perfect balance of acidty, clean fuity flavours and great value. The sunny region of Provence produces some of the most richly textured yet delightfully fruity rosé wines in all of … Read More
Ben Cross from Crosslands Flower Nursery has been nominated for the British Florist Association ‘Grower of the Year award! He would love it if you could lend him your votes and make British Flowers Rock! Use the link below to vote, simply scroll to category 3 and select ‘Crosslands Flower … Read More
Simon has been making some great pizzas in his Roccbox ovens, ready for the start of the summer holidays. This weekend (Saturday and Sunday 12-3pm) he has a special offer: Any Pizza and Ice Cream for £11.99. Each batch of dough is proved for 24 hours, which the homemade passata … Read More
Ashling Park has won another prestigious award at the Wine GB Awards again this year, this time taking home the Trophy for Best Sparkling Rose, having scooped the President’s trophy for the ‘Best Classic Cuvée NV’ for the previous two years as well (which also won gold this year). It’s … Read More
It’s hot, so important to keep yourself well-refreshed and cool. We have a fine selection of local gins, beers, ciders and wines to choose from, and if you are keen on a refreshing G&T, then why not enjoy a herbal twist this hot weekend? If you have any fresh herbs … Read More
Our Isle of Wight Apricots are now in season, and if (like me) you tend to avoid apricots because you find them a bit wooly and dry, then it’s because you’ve never enjoyed a fresh, ripe apricot. These are picked fresh off the trees at Godshill Orchard, shipped overseas (on … Read More
A Caulishoot is a mini cauliflower that can be eaten stem and all. Invented by locally-based company Barfoots, the Caulishoot is similar to purple sprouting in size and ideal for those who love cauliflower but don’t want to be a whole one. They are quicker and easier to prepare, and … Read More
A tomapork is a pork chop with the whole bone left on. You can have it trimmed, or with the meat and rind kept on, which goes gnarly and crisp on the BBQ – either way, let us know and the butchers will prepare it to suit you. Nothing quite … Read More
The Tomato Stall’s wonderful tomotoes are like sweets, brightly coloured, with a juicy burst of sweetness – but healthy. This is a great way of using that sweetness, with the halloumi balancing it out, and the skewers make it easy to grill on the BBQ. Ingredients: 250g Isle of Wight … Read More
This recipe comes from the Big Green Egg who have a superb archive of BBQ recipes Tenderstem Brocolli with Flaked Almonds and Anchovies Set up your BBQ or Big Green Egg for direct grilling at 200°C Serves 6 Ingredients: 1 jar of anchovies in oil A handful of flat-leaf parsley … Read More
Sarah has prepared some special Creedy Carver Chicken dishes this week, with Drums in Crumbs (Chicken drumstick lollipops that have been coated in garlic butter & breadcrumbs) that are serious finger food. Just pop in the oven for 35 minutes at 180°C, or deep fry for 10-12 minutes, then dip … Read More
Globe artichokes are in season and a finger-licking, satisfying meal all by themselves. They look superb on a plate, paired with smoked garlic mayonnaise as a yummy dip. You can go about this in two ways – the quick mid-week supper route (buy a pot of the Garlic Farm’s mayonnaise … Read More