Island Life Magazine Ltd June/July 2007 | Page 100

life - FOOD & DRINK

Morgans
celebrate
their first
year in style
Tim Morgan owner of Morgans
Restaurant, Shanklin invited
40+ diners to help celebrate his
first year in business.
Tim commented “this is such a
milestone for us which has been
hard work, however I’ve enjoyed
every minute of it.” Morgans has
quickly established itself within the

local food at affordable prices.
Tim said, “In the beginning it
was a very hard learning curve,
however we overcome and carried
on, I am constantly looking at ways
of improving both the food and
the service.
“I have introduced a new specials
board which uses as much local
produce as I can lay my hands on,
it’s proved really popular with the
local diners.”
Morgan’s in our opinion is a great
restaurant and we think that this
was a really nice thing for Tim to
do, the evening was thoroughly
enjoyed by all.

market place for serving excellant

Richard & Sue Holmes

Phyllis Kayle

What’s in season? by Mark Young
What’s best to eat
during June and July
During the summer months there
is an abundance of wonderful
ingredients available from your local
farmers, farm shops and markets.

Fruits:
Strawberries, cherries,
gooseberries and raspberries.
Vegetables
Broad beans, green peas, tomatoes,
courgettes, aubergines
Salads:
Roquette, mizuna, watercress,
chard, bulls blood, mustard,
radish leaf (all available from ‘The
Rocket Man’ at Farmer Jack’s)
Fish:
Mike Curtis of the Captain Stan
will be catching black bream,
red mullet, mackerel,bass and
is beginning to get a regular
supply of samphire, a deliciously
salty accompaniment to fish.
Meat:
Look out for new season lamb

100

Mrs Crawley

Robert & Vivien Rann
Vikki Bainbridge

John & Sue Walters
and get barbecuing some fantastic
island beef, pork and chicken.

New things to look out for:
Isle of Wight Cheese Company’s
Camembert style cheese available
at the farmer’s markets.
Mushrooms grown by
Robert Groves and available
at Farmer Jack’s.
Stoneground Flour Company’s new
super 8 organic grain flour, natural
Tagliatelle and natural pasta shells.

John Kayle

Jil & friend

And lastly gorge yourself while
you still can on the wonderful
local asparagus before the
season ends in June.

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