The Duck, uncomplicated, honest yet exceptional food served in an elegant relaxed atmosphere. Ever changing menu’s inspired by local Isle of Wight produce through the micro-seasons, from coast to country. Situated in front of the canoe lake in Ryde.
What is the best thing about being a chef and restaurant owner?
The versatility. We can change and adapt things for our customers as and when and try new things, we’re constantly evolving and improving.
What is your local tipple?
I’m sure it has been said before, but it has to be an IW Distillery Mermaid Gin & Tonic. We serve it with Double Dutch’s pomegranate and basil tonic at The Duck, which comes with fresh grapefruit and basil.
What is the one dish on your menu you keep coming back to?
That’s a difficult one, it’s probably a split between the classic crab ramekin and my Thai fishcakes. The crab ramekin dates back to my days at The Seaview Hotel in 1987 and we created the Thai fishcakes at what was The Net in Bembridge in 2001. Lots of our loyal customers still ask for them now!
Where is your favourite place for a cuppa and a slice of something nice?
The terrace at The Royal Hotel in Ventnor – the view is absolutely stunning.
What is your favourite event on the Island?
There are lots of great events on the Island and for foodies, I don’t think you can beat a day at The Garlic Festival (18 August).