The Royal Esplanade Hotel

Dressed crab, Mussels in a cream sauce, Whitebait, Shell on Crevettes, Smoked mackerel pate, calamari, Garlic bread and a small bowl of Gazpacho soup.

Dressed crab, Mussels in a cream sauce, Whitebait, Shell on Crevettes, Smoked mackerel pate, calamari, Garlic bread and a small bowl of Gazpacho soup.

Red Funnel

Vehicle travel offer: Book your vehicle ferry journey and Save 25%.

Foot passenger offer: £9.90 day return

Vehicle travel offer: Book your vehicle ferry journey and Save 25%. Foot passenger offer: £9.90 day return Click here to find out more

Seaview hotel
Seaview Hotel Restaurant and Bar

Twice baked green barn goat's cheese soufflé

Twice baked green barn goat’s cheese soufflé Liam Howes – Head chef at the Seaview Hotel Restaurant and Bar A light fluffy twice baked soufflé that can be made ahead of time Serves 4 Ingredients 150ml of Green Barn goat’s milk 150g soft Green Barn goat’s cheese plus 10g for second baking 20g butter 20g…

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Hewitt’s

Coming soon!

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The White Horse Inn

Slow roasted shoulder of Isle of Wight lamb served with taties and onions, homemade jipper and seasonal vegetables.

Slow roasted shoulder of Isle of Wight lamb served with taties and onions, homemade jipper and seasonal vegetables.

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By Barry Ecuyer

Her career started at age 48. She was not camera shy and mixed with celebrities of the era. This hero is now now sited where most of her work was created.

Her career started at age 48. She was not camera shy and mixed with celebrities of the era. This hero is now now sited where most of her work was created. By Barry Ecuyer

isle of wight pearl tartlet
Isle of Wight Pearl

‘Philippe’s Tomato & Cheese Tartlet’

‘Philippe’s Tomato & Cheese Tartlet’. Ingredients: IW Twins gluten free pastry, IW tomatoes, IW blue cheese, IW Brownrigg eggs Served with fresh salad £6

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Keats Cottage

Starter: Pierogi (Polish ravioli) filled with feta, herbs & potatoes served with creme fraiche & our own coleslawMain: Brownrigg’s duck breast served with creamy mash potato, Living Larder selection of seasonal vegetables and our homemade redcurrant saucePudding: Local rhubarb, apple & pear crumble sprinkled with cinnamon & served with vanilla ice cream

Starter: Pierogi (Polish ravioli) filled with feta, herbs & potatoes served with creme fraiche & our own coleslaw £7.50 Main: Brownrigg’s duck breast served with creamy mash potato, Living Larder selection of seasonal vegetables and our homemade redcurrant sauce £16.50 Pudding: Local rhubarb, apple & pear crumble sprinkled with cinnamon & served with vanilla ice…

inns of distinction
Inns of Distinction

Locally landed crab ramekin with IOW cream and Gallybagger cheese

And heres how to make it yourself: Locally landed crab ramekin with IOW cream and Gallybagger cheese Makes 8 ramekins 500g Ventnor Haven Fisheries picked crab meat 200g finely grated Isle of Wight Cheese Company Gallybagger 500ml Wight Milk double cream 1 lemon, juiced and zested 1 dessertspoon of Dijon mustard 75g breadcrumbs Salt and…

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Waters Edge Beach Café

Roasted isle of Wight tomato and garlic soup served with a locally baked bread
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Isle of Wight Rump Steak, topped with isle of Wight blue brie, served with local mushrooms, tomato's and new potatoes.

Roasted isle of Wight tomato and garlic soup served with a locally baked bread & Isle of Wight Rump Steak, topped with isle of Wight blue brie, served with local mushrooms, tomato’s and new potatoes.