Island Life Magazine Ltd October/November 2014 | Page 97

FOOD

Village Inn perfect for Christmas parties
I

f you are looking for somewhere special
to hold your Christmas party, then look
no further than the Village Inn.
Situated in the heart of Shanklin Old
Village, the Village Inn is a popular
haunt for locals and tourists alike, with
its eye-catching thatched-roof exterior,
perfectly complemented by its warm,
inviting atmosphere inside.
In the build-up to the festive season,
the Village Inn will be offering a
delicious four-course Christmas menu.
And for parties of 10 or more the cost is
just £24.95, representing excellent value
for money.
The Inn has more than 50 covers
downstairs, which is ideal for small
groups, while the function room on the

first floor seats up to 60 diners, and is
perfect for that larger special occasion.

As well as the traditional Christmas
Fayre, there is also an extensive menu
and a ‘specials board’, along with
vegetarian dishes and provision for those
with food allergies.
The Village Inn has a fine selection of
real ales, fine wines and mouth-watering
food, and it provides the ideal venue to
start your festive celebrations. There is
an excellent variety of entertainment
on Friday and Saturday evenings, with
a host of local singers and musicians to
suit all tastes.
The Village Inn is tastefully decorated
each Christmas, adding to the warmth and
character of one of the Island’s showpiece
pubs. So make sure you put it on your
Christmas list and call [phone].

Think
turkey it's not
too soon
C

hristmas is fast approaching, so
now’s the time to think turkey and all that goes with it. That’s the
advice of popular Shanklin butcher Paul
Murphy, who will have a wide selection of
poultry and other meats in his traditional
Regent Street shop.
Paul says he much prefers customers
to place their orders for turkeys in
particular sooner rather than later, to
avoid a last-minute rush. A small deposit
will then secure the turkey, or other
birds, for collection.
He said: “I had around 350 orders last
Christmas, and although I am definitely
not complaining it was a bit hectic.
So this year I would ask customers to
order and take home their sausages and
sausage meat, pigs in blankets, bacon and
even gammons, about a month before

Christmas, and freeze it all.
“Provided the meats are taken out of the
freezer a couple of days before use and
placed in the refrigerator, they will taste
as fresh as before they went in the freezer.
“And as long as customers place their
order for a turkey in plenty of time, it
will be ready for collection just before
Christmas. Unfortunately last Christmas
a few people came in at the last-minute
to try to buy a turkey, and I was unable to
help them because they had all been sold.”
Customers can choose from bronze
turkeys or white turkeys, with chickens

from 3.5lb up to 10lb, pheasant, partridge,
duck, quail, goose breasts, duck breasts,
turkey crowns, and three or four-bird
combination roasts, also available for the
festive season.
With Christmas Day falling on a
Thursday this year, Paul will be open
every day, including Sunday, leading
up to Christmas from early morning
until around 6pm. So don’t delay, place
your order with Paul Murphy butcher in
plenty of time to avoid disappointment.
Call Paul on 01983 864245.

www.visitilife.com

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