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  • Your local guide to food and drink on the Isle of Wight

From field to fork…

From field to fork… 1200 508 The Editor

From field to fork…

Eating from the source cuts food miles down to mere metres, promotes sustainability and eating seasonally, plus the produce is fresher and tastier – everyone’s a winner!

The Garlic Farm is one of the early pioneers of this movement, with garlic taking centre stage in both the restaurant and farm shop. See the garlic growing in the surrounding fields, try a garlicky-packed lunch and then take it home with you, maybe in the form of the award-winning mayonnaise.
The Garlic Farm

Quarr Abbey has a whole host of produce growing in its allotments, which is then turned into tasty dishes in the Tea Shop or picked for you to take home from the Farm Shop. The Abbey grows many heritage varieties of fruit and vegetables, so you might find something quite unlike you would find elsewhere. It also produces its own honey and even has its very own Quarr Abbey Ale, made by local brewery Goddards which uses coriander and sweet gale grown within the gardens.
Quarr Abbey

Not from the field but instead from the seas in and around Bembridge, head to The Best Dressed Crab for the freshest seafood, landed daily on the pontoon outside. Specialising in the finest crab and lobster, served up simply in sandwiches, baguettes and salads or try the famous seafood platter – whole lobster, dressed crab, mussels and clams.
The Best Dressed Crab

Radishes
Pink gin and tonic

The Mermaid Bar in Pondwell is home to The Isle of Wight Distillery, one of the Island’s most famous exports. Watch the gin being distilled through the large window wall and then treat yourself to a cocktail (or two) from the bar – we recommend a classic G&T but with a pink gin twist.
The Mermaid Bar

At Ventnor Botanic Garden, the ethos is ‘eat the garden’ and the collaboration between the head chef and the curator of the garden is quite unique. Here, ingredients are grown or sourced locally. The garden is growing four salads; red amaranth, mizuna, radish leaf and mustard frills, as well as borlotti beans, courgettes, marrows and purple kohlrabi. Salads and micro herbs are served in its own growing punnets to cut at the table.
Ventnor Botanic Garden

Garlic





The Editor

Taste of the Wight is the Isle of Wight’s free local guide to food and drink. Now in its fifth year, it has cemented itself as the number one, independent companion for eating out on the Island.

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