Until now Farringford in Freshwater has been steeped in history, thanks to the rich heritage of Victorian poet hero, Alfred, Lord Tennyson.
With the arrival of new Chef, Justin Brown, we’ve got a feeling that it’s highly likely to become well-known for another reason – its food.
We had the pleasure of accepting an invitation to lunch this week. The food was highly impressive.
The Garden Restaurant, as it was, has been transformed with the now-resident Justin Brown as chef and despite having only been open for a little more than a week, it’s firing on all cylinders.
Chef’s Table
The restaurant can seat 30, but we sat at the Chef’s Table. It’s a table large enough for four that is actually in the kitchen – where the magic happens. From this vantage point you’re able to take part in the buzz of the kitchen … without any of the hard work.
We found it really added to the experience, as you’re able to watch your plate of food coming together, building the anticipation of what you’re about to eat.
One of us had the ‘Market Menu’ – a fixed price, two or three-dish menu, while the other took selections from the À La Carte menu.
Each dish that we had was a joy – bringing a combination of tastes and textures, the visual treat was enhanced by the boldly-coloured plates.
Chatting to Justin we learnt that the meals are often prepared using a battery of exotic kitchen equipment that you’re currently more likely to find in top-notch London restaurants than on the Island.
In between the dishes you order, you are presented with Amuse Bouche – small dishes to clean and excite your palette. Ours after the main course included ice infused with pink champagne.
Tasting menu
As well as À La Carte and the Market Menu, there is also a Tasting Menu, comprising 
eight dishes in which the chef and his team can give you a sample of everything they’re able to produce (including a vegetarian option).
If you’re looking for the full experience, the Tasting Menu can be taken with specifically-selected wines served with each course, to compliment and flatter the food.
Justin told us with obvious pride that everything is made by the kitchen – the sauces, bread, ice-cream, etc.
You’ll see lots of Isle of Wight produce being used on the menu and they’ll be growing their own vegetables and herbs at Farringford to ensure the freshest ingredients. Even the free-flowing water is sourced from Farringford and is included in the cost.
High ambitiousness
Justin is clearly an ambitious lad. It’s no secret that he’s aiming for a Michelin star 
and AA Rosettes.
He has learnt his chefing trade over twelve years working picking awards up along the way while working with Michelin-Starred chefs.
With the support of his team in the kitchen and attentive front of house staff, it’s highly believable that his ambitions will be fulfilled.
Justin Brown at Farringford
Justin’s page about Farringford
Please support Justin Brown at Farringford Restaurant – by them and other companies sponsoring features and taking advertising, they enable you to continue to read VentnorBlog for free – Ed
UPDATE 2013: Removed special offers and Justin has left Farringford.
