The 2016 Good Food Guide was published this week and features some of the best Isle of Wight restaurants and eateries.
This year sees the 65th issue of the Good Food Guide, which owned by Waitrose, is a guide to the very best restaurants and eateries across Britain.
Hillside Bistro
The main entry for the Isle of Wight goes to one of our favourite eating places, Hillside Bistro in Ventnor.
The Good Food Guide says,
“Refurbished cafe strong on Island produce”
“It opens for breakfast, brunch and lunch, turning Isle of Wight produce (some grown in its own gardens) into simple but well-thought-out dishes, then jazzes things up slightly in the evening.”
“Local Gems”
Also featured are a number of “Local Gems”. The Good Food Guide decribe the, as “Local Gems highlight a range of brilliant neighbourhood venues, bringing you a wide choice at great value for money”.
The Crab Shed, Steephill Cove
“The freshest fish from the cafe’s own boat Endeavour is the draw, with fresh-picked crab, homemade crab pasties and mackerel ciabattas the stars of the show.”
Dan’s Kitchen, St Helens
“There’s a sense of true dedication at Dan Maskell’s unassuming restaurant overlooking the village green.”
“Noted for mellow vibes and good food, menus are packed with sharp, seasonal dishes built around local ingredients”
The Hut, Colwell Bay
“Fish is the star turn, perhaps ‘a lovely bream caught in Yarmouth that morning’.”
The Pond Cafe, Bonchurch
“The Italian-inspired Pond Cafe sticks to the promise of the cafe premise with coffee, cake and light lunches during the day, then offers a little more oomph in the evening.”
Sixty-five years of championing the best food around Britain
On the launch of the 65th anniversary edition, Elizabeth Carter, Waitrose Good Food Guide Editor, speaks about the guide’s history and its founder.
“Raymond Postgate’s passionately held belief that if you shouted loud enough, the standard of restaurant food in Britain could and would be raised, inspired an army of like-minded people to report on places where the food was decent – and the rise of the consumer group as a force in the market place was born.
“Back in 1949, when Raymond Postgate wrote a heartfelt piece calling for a ‘campaign against cruelty to food’, a typical restaurant meal included soup from a tin, soggy steak from Argentina, synthetic cream and tinned Empire fruit. Postgate’s article inspired an army of like-minded people to report on places where the food was decent and The Good Food Guide was created. Sixty-five years of championing the best food around Britain – now that’s what I call a brilliant achievement.”
