Best of Wight

2009/10

In addition to these requirements,  I look for cooking skills, ingenuity without it being ridiculous and a person who cooks from the heart.

Being a small island it is impossible to be anonymous. However, this matters little because a talent-less chef is not going to miraculously become a talented one the minute I walk through the door.

I believe that all publicity is good publicity even bad publicity, which is why I only recommend eateries that are worth the expense. If I write critical reviews people will only flock to mock thereby giving poor cooks the wrong impression.

My major concern this year is that places serving, what I unapologetically call, rubbish are overcharging for it. Their prices are very similar to those eateries that serve really good food. Basically the public are being ripped off. However, sadly, there are far more people who want to eat out on the island than there are good places to eat. Customers should complain more often if food is poorly cooked and even inedible - a common experience for me this year.

Finally - Chefs move around a lot on the island - I put this down to poor wages or poor working conditions. I firmly believe that if you look after your staff with good pay they will look after your business. Therefore please visit this web site regularly for updates.

for over 28 years of consistency

They never let you down

For fine food as a bistro concept

For understanding the art of fine cooking

Once again - for their integrity to the product

Best Food Producer

Blakes Hut - Ventnor - For best  local crab and freshly caught fish. 4th year running.