Island Life Magazine Ltd October/November 2006 | Page 79

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Rosettes
success
for The
Hambrough
Ventnor’s Hambrough Hotel has
achieved the prestigious AA 2
Rosettes in double-quick time.
In fact, the stylish hotel restaurant’s
triumph came just three months after
the arrival of its new Executive Chef
Craig Atchinson.
Said one of Hambrough’s partners, Jo Dos
Santos: “We had been aiming for the two
rosettes, but certainly didn’t expect to get
them so quickly. Now we are working
hard towards 3 rosettes, which we hope
to achieve by next year”.
The restaurant has recently introduced
a monthly gourmet dinner event, and
in keeping with its growing reputation
for fine food and wine, the first one
in August was a huge success, says

Cast
away
your cares….
Jo. So much so, that the gathering for
gourmets will be a regular fixture on the
first Thursday in each month.
The seven-course dinner with
accompanying wines will cater for up
to 30 guests and booking, says Jo, is
essential.
Meanwhile, bookings are also being
taken already for pre-Christmas lunches
and dinners, which are likely to be
booked out early.

CASTAWAY is a new marketing, events and
hospitality company dedicated to promoting
the best services, people and products the
Isle of Wight has to offer. We work with
organisations, businesses, and individuals
who share our drive and commitment to
continually raise and maintain standards in
hospitality and tourism focused services.

Recipe from
Paul Clarke
The Pointer Inn

Chocolate &
Raspberry
Cup
Makes 5-6 individual desserts
4 large egg yolks
1 punnet fresh raspberries
2 pints fresh IOW whipping cream
1 oz white sugar
200g dark Belgian chocolate
Raspberry coulis or conserve

Melt the chocolate in a bowl over
hot water.
Warm 1 pint of cream over a low
heat.
Whisk together the egg yolk and
sugar and add the warm cream and
melted chocolate.
Place over a saucepan of simmering
water (do not allow water or steam
to enter custard mixture).
Gently stir until the custard mixture
thickens and forms ribbons on top
of the mix.
Pour the mix into individual
serving dishes 2/3rd full.
Allow to cool and place in a
refrigerator to set.
Top with fresh raspberries and a
little sweet coulis or conserve.
Whip the remaining 1 pint of cream
and spoon on top of each dish.
Decorate with grated chocolate or
cocoa powder.

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