Island Life Magazine Ltd June/July 2013 | Page 109

FOOD

First Chilli Fiesta to
aid Beaulieu Respite

House of Chilli are holding the
first Isle of Wight Chilli Fiesta
at Smallbrook Stadium, Ryde on
July 27 and 28.
This event is to raise money for
‘Beaulieu Respite’, a local charity
that helps children with severe
learning disabilities, challenging
behaviours and complex health
needs.
The Fiesta will feature the
cream of the chilli product
industry along with stall holders
showcasing best Island products,
as well as sideshows and free

entertainment for kids.
The Fiesta will also play host
to the first Isle of Wight Chilli
Cook-off. Entrants will have
four hours to cook a gallon of
Chilli con Carne from scratch
using nothing but uncooked
ingredients. The winner and
runner-up will qualify for the UK
Final later in the year. Details
from www.isleofwightchillifiesta.
co.uk
Limited tickets available from
House of Chilli, Godshill or visit
www.houseofchilli.com

Celebrating
fresh crab
and lobster
By Mark Horton
French Franks
At French Franks we are passionate about
local produce; we go out of our way to find
it and to get to know the people behind the
product.
Early summer is a great time to celebrate
local crab; ours is supplied by Graham
Henley a local fisherman of 20 years and

Honesty at the Cow Shed
People travelling through
Havenstreet can now stop
outside Coppid Hall Farm to buy
local produce, including Wight
milk, eggs, potatoes, orange
juice and water. The Wight Milk
Cow Shed was opened by Nick
Hayward, when he was the
Island High Sheriff, and it is
proving popular with locals and
visitors. Honesty is the key word
at the Cow Shed, with buyers
asked to put their money in a tin
in exchange for the goods they
buy.

lifeboat man. Now retired from fishing, he
runs the Best Dressed Crab in Town. His
new floating fishery at Bembridge harbour
allows the crab and lobster boats to land
alongside, the crabs are unloaded cooked
and picked within hours and before they
even hit the shore – how fresh is that?!
This year there has been a slow start
to the season. Graham tells me that sea
temperatures are the lowest in 50 years
after the cold winter and this means the
crabs are not so active and are harder to
catch.
You can catch Graham’s fresh crab to eat
in or takeaway at French Franks in Newport
and Ryde. We recommend it simply served
in fresh brown seeded bread with a pinch of
cayenne pepper and a squeeze of lemon.

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