food & drink
Summertime and the Living is Easy
Tat’s unless you’re Colby Meredith, head chef at Te Seaview Hotel.
THIS young kitchen whizz and his six-strong team are at the helm and facing the busiest months of the year. Over the coming weeks daily covers soar to 160 plus at this landmark Victorian boutique retreat. Colby is bracing himself for the influx of tourists and sailing fraternity who’ve flocked to the picturesque village since Queen Victoria gave the Island her thumbs up. Good quality ingredients put together simply and cooked to perfection is the ethos. And Colby is spoilt for choice with the abundance of fresh produce available locally. As would be expected, fish dishes abound with the local catch, such as line-caught sea bass and oysters. But there are hidden gems too, like lamb kidneys and bacon cooked in white wine and cream, with toasted brioche and rocket leaves. Te Island is also famous for its supplies of garlic, sweet corn, lettuce leaf, apples and soft fruit. Warmed IoW asparagus spears in a lemon Hollandaise sauce makes for a seasonal starter. Herb oils infused with produce straight from the hotel’s kitchen garden are a speciality. Lovage oil, for example, is used to dress hand-dived
scallops or slow-cooked belly pork. Te hotel even has its own venison herd, reared at the hotel-owned Newclose Farm near Carisbrooke Castle in the centre of the Island. A resulting dish is the chargrilled medallion of
venison loin, wilted baby red chard, sweet potato puree, mushrooms and juniper berry sauce. Other delights include half Bembridge lobster with
champagne butter sauce, citrus dressed salad and honey roasted new potatoes. And save a space - the pudding and cheese selection are not to be missed! Go for the tempting Newclose Farm rhubarb and almond tart with caramel sauce or apricot and clotted cream brulee with vanilla shortbread. Tere are plans to push ahead with further rearing of livestock, including
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www.styleofwight.co.uk
The Terrace at The Seaview Hotel is perfect for gazing at the passing ships.
sheep and possibly even turkeys and geese for the Christmas menu. Manager Andrew Morgan also has ambitious plans to be totally self-sufficient for potatoes, vegetables, herbs and fruit. Te eating experience can be savoured in the small, traditional Victorian dining room or the Sunshine restaurant, complete with conservatory. Both offer the same menu filled with the very best of the season caught and grown locally. Tanks to its fine dining the restaurant already boasts 2AA Rosettes. Te pub-style bar has previously been awarded the Island Dining Pub of the Year by the Good Pub Guide. Emphasis has also been placed on attentive and friendly service, with cheery staff bending over backwards to accommodate any need. Colby joined the Seaview around six months ago as sous
chef but was quickly promoted. He has been tipped as a rapidly rising kitchen starlet. His flair for creative cooking and gorgeous presentation is certain to prove a winner with guests old and new. But attracting and retaining the custom of locals is also
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