Island Life Magazine Ltd April/May 2013 | Page 107

FOOD

Only way is Essex!
Experienced chef Harriet Kelly
has decided that when it comes to
further enhancing her already highly
reputable culinary skills, the only way
is Essex!
Harriet, who was educated at
Sandown High School and has a
wealth of experience in the catering
trade on the Island, has joined the
kitchen team at the Essex Cottage,
Godshill, headed by owner Teri
Wood.
Harriet has been running her own
business for outside catering and
events over the past couple of years.
But she will now become an integral
part of the Essex Cottage kitchen, to
the delight of Teri, who said: “Harriet
has so many good, fresh ideas that
she will be bringing here. She will be
responsible for sourcing from lots of
different suppliers, and has learned
new ways of cooking different dishes.
“She has tremendous enthusiasm,

dedication and drive, and will be
a great asset. She has excellent
qualifications, and has already been
training our current chefs, doing a
brilliant job.”
Harriet will take on the role of
chef and kitchen manager at the
Essex Cottage, and her appointment
comes at a time when the popular
establishment is making the subtle
change from winter to summer menu.
Teri said: “We will be condensing
our main menu, but have a lot more
variety on our specials sheet, for
which Harriet will have responsibility.
She also wants to utilise the outdoor
area at the back of the restaurant with
special but informal barbecue events.”
The extensive variety of evening
food at the Essex Cottage is
complemented by the likes of
morning beverages, lunches and
afternoon vintage cream teas.

We can compete
With the recent and imminent arrival
of large chains on the Island it is an
opportune moment to push the cause of
the independent.
As a local business, can we compete?
You bet we can; on price and most certainly
on quality. But without a national brand
behind us, we have to work extra hard to
make sure we delight our customers and
work even harder to attract the visitor trade
who will often head for the familiar name.
However we would like to challenge a
little deeper. As an Island economy and
community we have much more to both
win and lose from localism. There is a real
danger of simply becoming end users with
less and low skilled roles and little added
value or contribution to the local economy.
At French Franks, everything to do with
our recent fit out has been locally supplied
by Island tradesmen. Our food is supplied
by local firms and producers and fresh

By Mark Horton, French Franks

prepared by our skilled chefs. Profits which
we are fortunate to make are spent and
re-invested on the Island. In short - more
proportionate jobs, more skilled roles, more
symbiotic trade with local business and
further ‘trickle down’ into the local economy.
When the big chains arrive on the Island
everything from the premises fit out to the
pre-packed food arrives having been mass
produced in factories elsewhere, the profits
similarly depart the Island.
The chains will come and there will
be demand for their product, as a local
business we can only strive to up our game
to make sure we deliver the unparalleled
quality, value and service to our customers
as well as highlighting the provenance and
freshness which sets us apart.
Back to our favourite subject of great food
and drink and this edition I would like to
showcase hot chocolate a drink which has
evolved greatly from an instant powder to a

rich indulgent treat.
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