Island Life Magazine Ltd October/November 2016 | Page 100

Food and drink

FOOD HEROES: POINTER INN
The Pointer Inn has proved very popular with locals and visitors, we
speak to Robert Burrows, head chef and owner about his love of food.
HOW WOULD YOU DESCRIBE YOUR FOOD
STYLE?
Traditional, British Chef with a background in Pubs and Hotels.
Influences from working in Australia and New Zealand.
WHO HAS BEEN YOUR GREATEST FOOD
INFLUENCE?
I worked with a fantastic Head chef Kumi Peterson, in the Bay
of Islands (New Zealand) at a restaurant called “Only Seafood”.
Kumi showed me how to make our popular dessert the
Strawberry Pavlova, in the upside down way that we serve it.
HOW IMPORTANT IS SEASONALITY IN YOUR
MENU?
At The Pointer Inn we have a barter system where people bring
in their fresh, local produce in exchange for beer or wine. One
of our favourite locals Chris Braithwaite brings in a picnic
basket full of Vegetables and Herbs that she grows in her
garden which is just across the road from the pub.
WHAT IS YOUR FAVOURITE ISLAND FLAVOUR?
We use a lot of Island produce including The Isle of Wight
Cheese Company and Minghella ice cream, but a firm
favourite is Brownrigg Poultry, their Duck leg is really good.
One of our salads on our menu uses shredded Duck leg with
Butternut Squash, Pumpkin seeds and Hoisin sauce.
WHAT INGREDIENT COULDN’T YOU DO
WITHOUT?
Eggs and Sugar! We buy over 700 eggs a week from
Brownrigg Poultry to help make our ‘Strawberry Pavlova’.

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