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The Isle of Wight has become a mecca for food lovers and there are so many wonderful restaurants, cafes, farm shops, and local food and drink producers that you’ll be spoiled for choice. And in 2024 we’ve seen some new and exciting foodie destinations open their doors.
Heron Cowes has launched, offering a fresh and exciting culinary experience on the Isle of Wight. Designed to cater to the vibrant sailing community and the buzz of local regattas as well as local residents and visitors, Heron Cowes brings the same quality as Heron Ryde but in a more relaxed, casual setting. Alex, the founder, envisioned something fun and magical for Cowes, ensuring the atmosphere is laid-back and the wines are affordable. Chef Jack Holt is in the kitchen and the menu includes standout dishes like Smoked Haddock and Old Winchester Crepe, Isle of Wight Tomato Salad, burgers, and fresh fish dishes made with locally sourced ingredients.
Michel Roux attended the official opening, emphasisingHeron's commitment to excellence and culinary innovation, and this new venue aims to attract a diverse clientele, from young diners to those looking for a relaxed dining experience making creative cuisine casual and accessible to all.Alex says, “We take immense pride in our dynamic menu, constantly evolving to capture the essence of each season to showcase our local producers by using the freshest and finest ingredients available.”
Instagram: heron_group_iow
Also new for 2024 was Heron’s collaboration in Braai at New Farm in Nunwell, where the concept of a traditional South African braai was brought to life. Like a barbecue, a braai is a South African tradition centred around grilling meat over an open flame, fostering a sense of community and celebration.
The collaboration featured Heron handling the cooking, salads, and sides, with contributions from Wight Knuckle Brewery, Holly and Francesca from Home Farm supplying the meat, and new company Wight Whisky offering their latest creations. While maintaining Heron's signature quality, the braai promises a more relaxed, farm-to-fork dining experience. Open again in 2025 the event also caters to vegan and vegetarian preferences, and promises to be an innovative culinary experience that blends local produce with global flavours.
Instagram: braai_iow
Steeped in history, The Bandstand, originally part of Sandham Fort built circa 1631 by Charles I, began its journey in 1924 with the opening of Sandham Grounds Recreation Park. In 2016, the former owners received the IWSConservation Award for preserving this gem. Now, The Bandstand and its restaurant are run by the team behind Off the Rails Yarmouth and is the only360-degree panoramic view restaurant overlooking the stunning Sandown Bay.
Full-height windows slide back in the warm summer months, giving you a direct connection with the coastline. The menu has been cleverly created and designed to pay homage to its musical background without forgetting the vintage seaside feeling with an element of funfair fun. This is done in a playful and fun space offering diners a selection of delightful cuisines with small plates and more traditional seaside specialities prepared with a modern twist. Enjoy a ‘Picnic on the Bay’ or a ‘Seafood Symphony’ amongst others from the extensive menu.
Instagram: bandstand_sandown
If a sweet treat is what you’re after, then The Isle of Wight Fudge Company has become a viral sensation offering an array of handmade fudge and ice since it opened in April. Fuelled by the passion and creativity of its founders, Tim and Sally, this pink paradise in Yarmouth is set apart by its commitment to quality during each step of the process.
Each batch of fudge is made by hand on a marble table, carefully stirred, and poured to ensure an even distribution of temperature, not only creating a smooth and creamy texture but enhancing the flavours, resulting in a fudge that melts in your mouth. They use milk, butter, and cream from the Isle of Wight Dairy to make the fudge extra creamy not only ensuring the highest quality but also contributing to the sustainability and growth of theIsle of Wight's agricultural industry.
While Tim is known as an innovator when it comes to fudge flavours, there is one creation that has earned a special place in the hearts of their regulars- the secret recipe sea salt fudge. This unique and addictive flavour combination, known only to Tim and Sally, blends the sweetness of fudge with a touch of sea salt. There is also a vast selection of Marshfield Farm ice cream. Dare you try the Black Vanilla…?
Instagram: isleofwightfudge
After last year’s inaugural event, foodies flocked back to Northwood House in Cowes for the Great Wight Bite this September, which promises a culinary entertainment weekend. The Chef’s Stage welcomed back writer and broadcaster Chris Bavin, who hosted the Island's chefs, alongside drinks expert and Gurnard local Helena Nicklin. The Little Chef’s Den featured incredible foodie classes, where budding chefs can make authentic spaghetti carbonara, could try their hands at katsu chicken curry with Chris Bavin, or join a sushi masterclass from the Smoking Lobster's ‘GC’. There were also two adult cooking classes led by Zoe Ombler from the Epicurean Sailor, including a drinks masterclass with Helena Nicklin.
The event was packed with delicious street food, craft ales, and artisan gins, rums, and vodkas courtesy of the distillery alchemists at Mermaid. For those seeking more refinement, House in Cowes created a pop-up restaurant headed by chef Matt Egan, featuring serious foodie theatre as he cooked over fire.
Instagram: greatwightbite
The content and imagery are provided courtesy of Spence Willard and their clients.
Written by Amber Beard
