Island Life Magazine Ltd August/September 2008 | Page 109
FOOD & DRINK
So while the rushing folk
may choose a pancetta,
mushroom and red onion
omelette, finished with a
Balsamic reduction, the
lingering client could have
stuffed Godshill free range
pork loin, served on a sweet
potato cake with cider gravy.
Consistency is key, in
Kevin’s book. The food
always has to be of the same
high standard, and it must
be presented well. “Yes, I’m
fussy,” he grins. He enjoys
the variety that daily specials
offer: “I can have a bit of
fun, make them a bit more
tarty!”
It is obviously a winning
combination: being particular
about the quality of the food
that leaves his kitchen, while
remaining unphased by the
pressures unleashed by a very
busy service. Kevin and his
manager have worked up a
number of menus to cater for
different groups.
They hit on the idea of
promoting hen-nights, where
life
ladies can eat well, early,
before going on elsewhere.
Courses of business lunches
are individually priced,
to enable each person to
effectively design their own
menu according to their
appetite.
“At our Ladies’ Night I did
five mini courses and came
out to chat with them about
what they liked and didn’t.
I’d like to do that more
often.”
The success of Liberty’s
precludes that. Because
everything is freshly cooked
he and his three colleagues
must remain in the kitchen to
be ready for anything.
Besides, if he came out into
the bar he might see someone
adding parmesan and salt to
a perfectly balanced pasta
dish.
Liberty’s
12 Union Street,
Ryde, PO33 2DU.
Tel 811007
www.wightfrog.com/islandlife
109