Island Life Magazine Ltd December 2011/January 2012 | Page 131

FOOD

and they were pleased to see us
here every day, because we’re not
just here handing out the orders.
We were here with paintbrushes,
gardening equipment, and working
hard. We were here when they were
here and still here when they’d
gone.”
The efforts are clear to see, with
Martin reaffirming: “We are trying
to put The Fishbourne back on the
map where it should be. It seems
to be a pub that had been a little
bit forgotten and it’s important
that the local people of Fishbourne,
and Wootton for that matter, feel
they’ve got a home.
“The feedback we’ve had prior to
opening and since is that they’ve
been just wishing and waiting for
someone to come in and do exactly
what we are doing. We are sure
word of mouth will spread, because
we are not that far from Newport,
and not that far from Ryde.”
The Fishbourne has parking for
about 40 cars, and has nearly 80
covers, with a further 30 or so in
the garden when those long, hot

'I regard
this as a
pub that
specialises
in better
quality
dining'

smaller now, but the specials board is bigger,
so it’s about 10 starters, 12 mains and eight
desserts. We’re trying where we can to use
Island produce as much as possible, and
we do support, in all areas including meat,
dairy, vegetables etc.”
"Comments from customers include 'It is
nice to see smiling faces.' So far we have had
a very positive response. They all all love the
décor, the cleanliness, and are very happy
with the food.”

summer days return. The inn is open
for breakfast, lunch and dinner, and
also offers fine bed and breakfast
accommodation.
“We’ll be disappointed if we don’t
get the same four-star rating that
we’ve achieved at the Boathouse,” said
Martin. “I regard this as a pub that
specialises in better quality dining. The
actual menu on the tables is probably
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