Island Life Magazine Ltd December/January 2018 | Page 112

FOOD HEROES: THE WHEATSHEAF
This issue we talk to Samuel Bonner, chef at The Wheatsheaf in St
Thomas Square, Newport about his influences and his love of seafood.
HOW WOULD YOU DESCRIBE YOUR
FOOD STYLE?
My style is traditional British such as classic traditional pub
food with my own twist. I love experimenting with new
ingredients and combining classic flavours. I also believe
less is more, too many places think pile it high is the answer
nowadays.
WHO HAS BEEN YOUR GREATEST
FOOD INFLUENCE?
Tom Kerridge, his love for English produce and his one of
a kind restaurant/pub makes him someone I can certainly
look up to. Like myself, he thrives and designs his dishes
using local produce.
HOW IMPORTANT IS SEASONALITY
IN YOUR MENU?
Very important, using produce that is in season is always the
best way to create amazing dishes with the best flavours.
WHAT IS YOUR FAVOURITE ISLAND
FLAVOUR?
Arreton tomato stall, I have loved them since day one!
WHAT INGREDIENT COULDN’T YOU
DO WITHOUT?
onner
Samuel B
112
www.visitilife.com
Lemon! I love seafood, so lemon is a must! A few drops of
fresh lemon transforms a bland dish into an amazing dish
giving it freshness.