Island Life Magazine Ltd December 2007/January 2008 | Page 96

life

FOOD & DRINK

Island Life Food & Drink Awards 2007

Restaurant of
the Year
St Helens Restaurant
Lower Green Road
St Helens
Isle of Wight
PO33 1TS
Tel: [phone]
www.sthelensrestaurant.com

It is not often that Mark
Young is lost for words. But
when he heard the name of the
St Helen’s read out as Island
Life Restaurant of the Year,
he was, he says, “blown away.”
“I’m still shell-shocked. I’m
so proud of our little place.
“It was the award we
really wanted, bec ause it’s
about the team, it’s not
about the individual.”
Mark had already received
the award for Most Distinctive
Local Menu, which was a
pat on his own back. But
he was delighted that this
accolade was a reward
for his whole team.
“I wouldn’t be here
without Lian, who as well
as my partner is my PA,
my everything. She makes
sure I’m in the right place,
in the right jacket and

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saying the right things.”
The St Helens has had an
exciting year. After gaining
his first AA rosette, and
making the regional finals at
the UKTV food hero awards
Mark took on an extra sous
chef, Iain Wilson, who came
from the Royal to join him and
his other chef Gerald. “We’re
trying to take the St Helens to
two rosette level. We haven’t
increased our prices, but we
have increased our quality.”
Quality of food and service
were the major hinges on
which the award was given,
and to this end Mark thanks
his senior waiter, Julie, with
her team Ollie, Nikki, Lisa
and Laura, with backup
from kitchen porters Jack,
Tony and Joshua. And
Sara the cleaner – the AA
also checked the outside
surroundings, the décor and

Photo: Mark Young pictured with his 3 awards, Restaurant of
the Year, Achievement Award, and Local Distinctive Menu.
the toilets for cleanliness.
Mark is also effusive in
thanking his suppliers. “We’ve
been here two years and the
first year and a half was tough.
We wouldn’t still be here if
we hadn’t been given financial
leeway by the wonderful
people who supply our food
– Brownriggs, Medina Wines
and Carisbrooke Cuisine. It’s
been a team effort, not just
from the people who work
for me, but from the people

who supply me as well.”
The award can only add to
a confidence that has been
steadily growing. But despite
rubbing shoulders with giants
such as the Royal and the
Seaview, he doesn’t want the
St Helens to be thought of as
posh. “ I want people to feel
we are accessible. That they
can come in, kick off their
shoes under the table and enjoy
a great Island-produced meal.”

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