If you have seen some people picking unusual flowers, digging in hedgerows or pocketing seaweed on the beach, then chances are you have just seen the team from Heima prepping for their evening service!
Heima opened in November 2016 in the old waxworks building in Brading. Heading up the team is chef and owner, Max Thor. As soon as you speak to Max, his passion for good food and unusual flavours shines through. Max has worked in some of the great places, including the world-renowned Noma (ranked as best restaurant in the world on several occasions) and the Priory Bay Hotel on the Island, but this is the first time that he has owned a restaurant, allowing his own talent to take centre stage.
Although not originally from the Island, it is clear that Max loves the place and the food we produce over here. Working in partnerships with local farmers, producer and fishermen, the team are hands on in selecting the best cuts and catch for the menus where the Isle of Wight is the star of the show. The daily changing menu reflects the seasons of the Island, with unique twists. In order to keep things really new and exciting, the team regularly forage in the local area, finding new things to delight diners. Think toasted sourdough with wild garlic butter, foraged salads and wild rabbit pie to start, and cod with foraged sea greens or chicken with Green Barn goat’s cheese for the mains.
The name Heima (pronounced hay-maa) means simply ‘our home’ in old Norse. The atmosphere is relaxed with cosy and informal decor and the team are hands on, explaining dishes and recommending new drinks to try. A visit here requires you to forget food as you knew it, and instead embrace a new way of dining – one that showcases the Isle of Wight in an original, and very tasty way!
N.b – when you pick up a copy of Taste of the Wight Spring 2017, check out the Fine Dining image from Heima, a plate bursting with flavour and colour, photographed by Holly Jolliffe.