Island Life Magazine Ltd April/May 2010 | Page 139

food

Island Life - April/May 2010

Note from the editor: I must
say that the day I visited The
Seaview and photographed the
food I was pleasantly surprised.
Honestly speaking The Seaview
was never on my radar as I
am not at all keen on either
fine dining or the cost of it.
However after my visit to The
Seaview I can say it is now firmly
on my mind when selecting a
restaurant to eat out. The food
(as seen in the photos) was
genuine, had not been played
with, the portions were more
than ample and tasted lovely,
I would recommend anyone to
give The Seaview a visit.

PHOTO: Left: Head Chef David Etchell-Johnson and right Adrian Lax farm manager with their free-range egg laying chickens.

years ago. Honest, brilliant food which

mission now. This is the first time we are

is consistently good so all types of

pushing this forward, the first time we are

customers can come here, we are no

shouting about it. I am confident we are

his head chef, David Etchell-Johnson:

longer a special event only restaurant,

doing what people are wanting.”

“I wanted a chef who is a good kitchen

diners hopefully can now visit The

He is taking his queue from the top

local suppliers.
Andrew is quick to sing the praises of

manager. In today’s market a hotel like

Seaview on a more regular basis. We are

restaurants in London, which have begun

The Seaview has to be run efficiently,

doing Sunday lunch in the restaurant at

to take what he calls the “stuffiness”

however I needed someone able to say

£19.95 for three courses, or in the bar a

out of dining out. “It tells you where

the brief is British food, local produce

roast dinner for £9.95.”

the market is going. We had to change

where possible, hearty, and value for

because we had to get back to the

money.

There is chicken liver and wild mushroom
on homemade bread £5.95; the English

Seaview Hotel’s grassroots – that it serves

simplicity of beef pie or roast chicken

great food.”

for a main course, and even sherry trifle.

The concept is complemented by

“Three years ago I wanted the fine
dining aspect because we spent £900,000
in five years in investment in bedrooms

Some will say it’s brave to return to

produce from the hotel’s very own farm,

and the dining area. At the time we

something so simple: there is even talk of

Newclose Farm in Carisbrooke provides

felt we wanted fine dining as well, but

the return of a prawn cocktail ‘starter’.

many varieties of home-reared meats

I’ve come to realise that I don’t like the

“We are British; I see nothing wrong to

(Fallow Deer, Red Deer, Pigs and Highland

expense and pompousness that goes with

have prawn cocktail with fresh prawns,”

Cattle) and fresh vegetables. The 360-acre

it. “We’ve gone back to basics.”

said Andrew. “The most important part

farm also provides all the hotel’s eggs.

is pleasing the customers, That is my

There can be no doubt about the use of

Visit our new website - www.visitislandlife.com

139