Island Life Magazine Ltd October/November 2014 | Page 82

food

roundup
Join Goddards club for Christmas

I

f you're looking for a Christmas
present for friends or family
who like ale, then how about
membership to the DoG Club Drinker of Goddards.
Membership to the popular Island
brewery’s DoG Club is £30, which
includes discounts, key ring, t-shirt,
baseball cap, window sticker and an
invitation to a DoG’s dinner. Mo re
Goddards Brewery gifts can be found
at Made on the Isle of Wight on
Bullen Road, Ryde.
Goddards also like to get involved
with fellow Island businesses, and this
year their beer has been in sausages,
sauces, desserts and fish batter, and
is now one of the ingredients in
J.Wilkinson’s award winning pies. J.
Wilkinson is a family business run by
Kevin & Jan Griffiths. They have been
busy creating more delicious treats,
from their kitchen in Sandown, in the
form of Steak and Duck’s Folly ale pie.

Beer and buses

T

See website www.goddardsbrewery.
com for the story behind the Duck’s
Folly name; a bit more about the
history of the brewery and the team
who run it.

here is the opportunity for vintage bus
and real ale enthusiasts to travel the Island
on a special excursion - and even have
time for a bracing walk!
The Island branch of CAMRA (Campaign for
Real Ale) and the IW Bus Museum have joined
forces to expand the museum’s existing Autumn
Running Day into a two-day celebration of
classic buses and beer on October 18 and 19.
A series of routes have been planned around
the Island to take in more than 30 of the leading
real ale pubs, with each route starting and
ending at the Newport Bus Museum. For more
details visit www.iwbeerandbuses.co.uk

Focus on fish at Seaview
T

his winter the Seaview Hotel’s head
chef Bruce Theobald is reducing
the amount of meat dishes on the
restaurant menu, but prices are also
being dramatically reduced.
Bruce said: “I want our restaurant
menu to be natural, local and
affordable so there will be three
courses for just £28. I love fish, so this
was the perfect opportunity to focus
on fish and seafood. But don’t worry
there’s still meat options with beef,
deer and pork from Newclose Farm.”
Bruce is also incorporating more
innovative vegetarian food featuring
vegetables from the hotel’s own
farm and grains like quinoa and
greenwheat freekeh. He added: “It’s
all about treading lightly, good food
shouldn’t cost the earth financially
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www.visitilife.com

and environmentally and hopefully
my menu reflects that ethos.”
Highlights of the new menu include
a delicate octopus carpaccio served
with fennel and chilli or quinoa salad
with grilled halloumi and beetroot
puree. Mains include plaice with
crayfish and seaweed butter, Solent
sea vegetables and saffron potatoes
or roasted hake with smoked hake
brandade, poached hen’s egg, spinach
and butter sauce.
The bar menu will continue to serve
classics such as sausage and mash, fish
'n' chips as well as pie of the week.
Customers can also have three
courses for just £22, including £10
off a bottle of wine, when booking
a three-course meal for two, dining
between October 12 and October 26.