Local chefs tell us what tickles their taste buds on the Isle of Wight…
Matthew Egan, Three Buoys
Where is your favourite place for a pub lunch?
The Taverners, Godshill. I always order from the specials board, of course washed down with the Taverners ale!
Where would you go for a cuppa and a slice of something nice?
Chocolate Apothecary, you can’t beat its luxury hot chocolate on a cold day.
Your favourite place for a special night out?
My favourite place to have a special night out is only a stone’s throw away from the restaurant. You can’t beat relaxing on Appley beach with a bbq, a beer and a sunset.
What is your favourite local ingredient?
I have always loved using goat cheese and curds. When I visited and tried the Green Barn Farm goat cheese, I had to start using it on my menu. It’s great having this local ingredient and being able to create interesting flavour combinations guests may not have tried before.
What is your favourite local tipple?
An Espresso Martini using the Isle of Wight Distillery Rock Sea Vodka. I can’t get enough of them, all the ingredients a chef loves…
What is the one dish on your menu you keep coming back tot?
One of my go-to and most favourite dishes to make and eat is spring lamb, burnt aubergine purée, sweetbreads and goat curd – the combination is unbelievable.
What is the best thing about the Isle of Wight food culture?
The best thing about Isle of Wight food is seeing and dealing with suppliers who are being recognised not only on the Island, but on a national level. I enjoy being able to showcase and have the pleasure to work with the best of the Island.
Three Buoys Restaurant, threebuoys.co.uk
