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