Local chefs tell us what tickles their taste buds on the Isle of Wight…
Meet the Chef – Iain Cowcher, Ganders Restaurant
What is the best thing about the Island’s food culture?
The variety of establishments around, from coffee shops and pubs to delis and restaurants.
What is your favourite local ingredient?
Crab and lobster. We buy ours from ‘The Best Dressed Crab’ and use in our crab cakes, salad salsa stacks, soups and lobster Thermidor, which is a big hit in the summer.
Where would you go for a cuppa and a slice of something nice?
Lane End Deli Cafe or Crave Ice Cream in Ventnor is not to be missed.
Your favourite place for a special night out?
It has to be Michelangelo’s in Ryde.
What is the one dish on your menu you keep coming back to?
It would be any of the desserts. I have a very sweet tooth!
What is your favourite local tipple?
Isle of Wight Distillery’s Rock Sea Vodka with Fever Tree tonic with loads of ice and slice of lime.
Ganders Restaurant, ganders.co.uk
