Taste of Scilly Festival is brought to you by the Islands’ Partnership: the destination management/marketing organisation for the Isles of Scilly –and its members – island businesses from across the archipelago.
EDITOR
Amanda Bond
DESIGN
thompsondesign.co
ILLUSTRATION
Natasha Robinson
WRITER OF ISLAND STORIES
Clare Hargreaves
Join us for an 11-day food and drink extravaganza to savour the finest delights from Scilly’s many producers and eateries across the Isles of Scilly. This exceptional showcase is the ideal opportunity to sample the many flavours of island life, brought to you by a community passionate about their creations and dedicated to your enjoyment.
Enjoy a variety of activities, from cruising the archipelago on a yacht while spotting wildlife and enjoying morning tea and cake, to indulging in lobster nights at sunset, intimate pop-up dining experiences, and delicious locally made tapas. Gather a picnic on St. Martin’s before kayaking to the Eastern Isles or embark on tours and tastings that explore beehives and honey, along with locally distilled spirits!
Don’t miss Scilly’s most unique phenomenon—the pop-up Low Tide Event, occurring only twice a year. Book your events now! FIND OUT MORE AND BOOK TICKETS
TRAVEL
DISCOUNT
Travel discounts available with Isles of Scilly Travel and Penzance Helicopters. Check websites for details. islesofscilly-travel.co.uk penzancehelicopters.co.uk
visitislesofscilly.com/tasteofscilly
01720 620600
info@visitislesofscilly.com
US ONLINE
visitislesofscilly
@visitIOS
visitislesofscilly
Thurs 12th & Thurs 19th
NED & FINS LOBSTER AND SEAFOOD CHOWDER DINING EXPERIENCE
Delicious locally sourced, 3 course seafood menu.
Starter: Locally caught Mackerel Pate or Locally caught Crab Pate
Main: 1/2 Lobster with Broccoli Salad, Coleslaw and Rosemary Butter Roasted Potatoes or Seafood Chowder with Scallops, Smoked Haddock and Prawns
Dessert: Homemade Lemon Posset with Homemade Raspberry Coulis or Eton Mess Booking essential.
LOCATION: Ned & Fins, St. Mary’s
TIME: Tables available from 5:30pm - 8:30pm
PRICE: £55pp
HOW TO BOOK: Please call Emma on 07717795741
Fri 13th & Fri 20th
LOBSTER NIGHT DELIVERY
Lobster Night deliveries from Longstone Lodge offer a unique and authentic culinary experience, allowing you to savour gourmet seafood in the scenic setting of your choice. The lobsters are freshly caught by local fishermen, ensuring high quality and freshness. This is a highlight to any visit, as the Isles of Scilly are renowned for their excellent seafood.
Direct to your door, enjoy the full 3 course meal, or choose your own selection, it’s up to you!
LOCATION: Longstone Café, St. Mary’s
TIME: 6pm - 7pm
PRICE: £32 for one/main course
£36 two courses
£39.50 for 3 courses
HOW TO BOOK: longstonecafe.co.uk/lobsternight | 01720 422410
TRESCO TAPAS nights
Fri 13th & Sat 14th
TASTE OF TRESCO
Spend an evening feasting on the local flavours of the islands with a quintessentially Tresco Tapas night at the Flying Boat. Watch the sun set behind Bryher with a drink in hand and a plethora of plates in front of you. From produce grown in our very own Tresco Abbey Garden to delicious seafood from sea to plate and cocktails using island spirits such as Westward Farm Gin and SC Dogs Rum, this is an evening not to miss.
LOCATION: Flying Boat, Tresco
TIME: 6.30pm - 8.30pm
HOW TO BOOK: tresco.co.uk/flyingboat
Sat 14th September
TANGLEWOOD KITCHEN EVENING
An intimate private dining experience for 8 people around the original sorting office table. The award winning Tanglewood Table offers eight people a secret supper club experience! Arrive to a glass of champagne, followed by a three-course menu featuring locally sourced ingredients reflecting a simple, well flavoured ethos. Complete with coffee, liqueur, and sweet treats
LOCATION: Tanglewood Kitchen, St. Mary’s
TIME: 7pm
PRICE: £100pp
| 01720 422454
VERONICA FARM FUDGE
When a flower loses its power, what do you do? The answer from 11-year-old Issy at Veronica Farm on Bryher was quite simple: ‘Make fudge.’ The flower in question was narcissus, whose market had suddenly wilted in face of competition from European growers, so Issy’s parents Kris and Geoff were casting around for a replacement.
That was 30 years ago and happily the fudge continues to sweeten life on Bryher. Step off the Firethorn launch at Church Quay and comforting aromas from Issy’s fudge kitchen - based in the family’s former flower sheds - entice you along Bryher’s sandy coastal track to the handsome granite buildings of Veronica Farm. The duck-egg-blue fudge stand outside is often the first port of call for arriving visitors.
Issy follows a recipe from her great grandmother, so dog-eared it was barely illegible. Standing at the family Aga, she stirred boiling vats of sugar, butter
and cream, using her nose and eyes to judge when the mixture had reached a critical thickness before pouring it into trays. The fudge was left to cool overnight before being packaged into plastic bags.
Their ethos - to source ingredients locally with a little help from island businesses including Troytown Farm (cream & butter), Westward Farm (gin), SC Salt (seasalt), SC Dogs (rum), Hillside Farm (chilli & honey) – it couldn’t get more local!
There have been celebrity visitors, such as Queen Camilla, who accompanied The King, on a royal visit in 2021. “She came into the fudge kitchen to give me a hand making some salt fudge,” says Issy. “After that, everyone wanted to buy from the ‘royal’ batch!”
The future of Veronica Farm’s Fudge looks as sweet as the scent of its narcissi once was. But if you’re thinking of asking Issy for the recipe, don’t bother. Not even her husband Gareth knows it.
ST MARTIN’S VINEYARD
stmartinsvineyard.co.uk
It happened by delicious accident. In July 2018 Holly and James made a day trip to St. Martin’s during their first ever visit to Scilly and met the vineyard owners who were looking to retire. Two years later, they moved to the island to begin a new life!
The vineyard produces still white, red and rose wines crafted from the vines first planted in 1996. Eleven different grape varieties, selected for their resilience in the Scillonian climate, mean that each year’s blends are unique. The small scale means all of the work is done by hand – from winter pruning through to harvest, wine-making and finally bottling.
Once the wines are ready for drinking, tastings are offered outside the winery, a stunning granite building that was once a cattle byre. The atmosphere, like Holly and James, is friendly and approachable. “We don’t come from a wine background –there’s no formality here and we don’t
intimidate people with wine language,” Holly smiles.
The vineyard is managed regeneratively and is open for tours throughout the summer. “We like to think of the vineyard as a nature reserve which also produces wine” says Holly. “Guests always comment on the birdsong and the hum of insects. It’s a very different experience from the sterile ordered rows of vines you find on many commercial vineyards.”
Hand-pressed apple juice and sparkling cider are now on offer too, crafted exclusively from island apples, along with a thriving onsite microbrewery producing a range of craft beers. The best place to sample these is on the vineyard itself. “Like most businesses on Scilly, our vineyard operates on a smaller scale” says James, “we don’t produce big volumes so there’s no hard-sell; we think our wines are best enjoyed by the glass on the vineyard where they’re created!”.
Sat 14th & Sat 21st
TREGARTHEN’S HOTEL BBQ
Join the team at Tregarthens for an afternoon BBQ on their terrace overlooking the harbour from 12pm – 3pm. The menu may vary each week depending on what is available but will include a delicious variety of dishes straight from the grill, including fish & vegan options.
No need to book, please simply come along and join!
LOCATION: Tregarthens, St. Mary’s
TIME: 12pm - 3pm
PRICE: £15 - £18. This includes unlimited salad, sauces etc
HOW TO BOOK: Just turn up! BBQ WITH a view
Mon 16th September
NIGHT AT JULIET’S GARDEN RESTAURANT
A pairing of Juliets Garden Restaurant’s favourite dishes and favourite wines! Using local and Cornish ingredients, chef Dav and manager Iain will be pairing local dishes with wines from around the world and closer to home.
LOCATION: Juliet's Garden Restaurant
TIME: 5:30pm – 8:30pm
HOW TO BOOK: office@julietsgardenrestaurant.co.uk | 01720 422845
Tue 17th September
SAIL AROUND THE ISLANDS WITH SCILLY YACHT CHARTERS
If you’re interested in exploring the Isles by sea, then hop onboard Scilly Yacht Charters. Spend the morning on your own private charter spotting diverse wildlife and beautiful scenery whilst enjoying locally made cakes and coffee.
LOCATION: Pick up optional from any of the islands
TIME: 9am - 12pm
PRICE: £50pp | 4 ppl min, 6ppl max
HOW TO BOOK: scillyyachtcharters.co.uk
Great forGARDEN LOVERS
Wed 18th September
THE BEEHIVE TOUR & TASTER
Welcomed by Beekeeper Jilly, you'll tour the nectarrich gardens, visit the Scilly Bees' hives, learn about the Scilly Bee project, and meet the Bee community. Conclude with a tasting of exquisite golden honey and participate in a Q&A session.
LOCATION: Tresco
TIME: 11am - 1pm
PRICE: £28 *includes entry into Tresco Abbey Garden!
HOW TO BOOK: tresco.co.uk/events
SCILLY COW
scillycow.co.uk
Many will know Churchtown Farm on St. Martin’s for small boxes of scented joy, in the form of narcissi; Churchtown Farm has been growing winter narcissi (and summer scented pinks) under the brand of Scilly Flowers since the 1980s.
What fewer visitors may not realise is that since 2010 Churchtown has been rearing native-breed grass-fed cows, their meat branded Scilly Cow. “As with the flowers, visitors hugely value knowing where the meat is from,” says Zoe Julian, who runs the Duchy-owned farm with her husband Ben.
Cows and flowers might seem unlikely bedfellows, but Zoe says the two partner beautifully. The cows – hardy native Red Ruby Devons - graze the farm’s own fields, as well as the rugged heathland that’s managed by the Wildlife Trust and covers nearly a third of the island. Zoe takes me past the flower packing sheds and up to
the wild terrain behind, from where we see St. Martin’s’ iconic candy-striped Daymark to the east, framed by glistening silver seas. Dodging a rainstorm as we return through Churchtown’s fields, we pass a placid ruby-coated mother with a fluffy newborn calf that’s gently nuzzling for milk.
The cows help keep dominant plants like gorse and bracken under control, enabling a greater diversity of plants to survive on what is some of the most environmentally important heathland in Britain. As the cows have been slowgrown and enjoyed a varied diet, their dark red meat is beautifully marbled with healthy fat. It’s in hot demand from those who know their meat.
Increasingly, she says, visitors are realising that eating less but better meat is the sustainable way to go. “We have become more conscious about how we eat at home too.”
THE ISLAND BAKERY
theislandbakery-stmartins.com
Being a successful baker on a Scillonian island demands a wellstocked store cupboard of skills. Not only do you have to know your flour and kneading techniques, but you need to be an expert on weather, tides and stock control too. And a cool head comes in pretty handy as well.
So says Wolverhampton-born Barney McLachlan of The Island Bakery in Higher Town on St. Martin’s. When he starts work at 4.30am, he has to guess how many bread loaves, pizzas and pasties to make - and that depends on the weather and when and where the inter-island launches are arriving. “If it looks like poor weather, I know people won’t be making day trips here. On the other hand, we may get more customers from St. Martin’s, who are looking for something to do on a wet day.“
Freshly baked bread, a rare commodity on Scilly, is Barney’s big thing and something he mastered while
working as night baker for over a decade before taking the plunge and setting up The Island Bakery. The bestseller is his granary, made with Northamptonproduced Heygates flour, which he also sells in a half size as a Camper’s Loaf.
Gourmet customers make a beeline for the guest breads, which include the pillow-soft Seasalt focaccia, made with salt produced on the island by Andrew Walder, and the Cheese, sage and onion plait, using home-grown sage. Both make a perfect lunch on one of St. Martins’ spectacular sandy beaches - that’s if you’ve not already stocked up with crab and lobster rolls.
His famous pasties, made to a recipe from a 1945 Women’s Institute cookery book, that a local fisherman brought in 20 years ago have undergone a few tweaks –the key ingredients such as Cornish beef skirt and swede remain. The pasties are now the bakery’s bestseller, usually sold out by early afternoon.
BEHIND THE SCENES
Wed 18th September
SC DOGS TOUR & TASTING
Take a look behind-the-scenes at the first and only rum distillery in the Isles of Scilly. See inner-workings first handfrom the fermentation vessels, the stills and the barrel ageing in the SC Dogs warehouse. The tour includes a talk about the process of making rum, vodka and brandy and includes a tasting of some spirits!
LOCATION: SC Dogs Distillery, St. Martin's
TIME: 2pm - 3pm
PRICE: £12.00
HOW TO BOOK: scdogs.co.uk/distillery-tours-tastes
Please visit the SC Dogs website for more dates!
Wed 18th, Thur 19th & Fri 20th
PADDLE & PICNIC OVER TO THE EASTERN ISLES
Begin your Scilly adventure by collecting a locally sourced picnic from St. Martin’s Island Bakery, featuring a delicious, filled roll made on island and a choice of sweet treat and fresh apple juice from St. Martin’s Vineyard. Then, head over to St. Martin’s Watersports to pick up a kayak and embark on your journey.
LOCATION: Island Bakery on St. Martin’s, onto St Martin’s Watersports (Par Beach)
TIME: Pick-up from 10am, Kayak Hire from 11:30am - 1:30pm
PRICE: £56 for a double kayak and two picnics, £33 for a single kayak and picnic. 10ppl. Weather dependant.
HOW TO BOOK: visitislesofscilly.com/tasteofscilly
Wed 18th & Fri 20th
GIG SHED CAFÉ’S
MEXICAN FIESTA
The newly owned cafe/restaurant The Gig Shed Café, is perfectly positioned on Porthmellon beach overlooking the harbour. The food is inspired by Oaxacan cooking and fusing together a wide range of worldly cuisines.
The Taste of Scilly evening aims to showcase its diverse menu and offer a Mexican fiesta experience. 7 courses of Mexican delights with a twist, alongside some traditional cocktails whilst the sun sets over Samson.
LOCATION: Gig Shed Café, St. Mary’s
TIME: 7:30pm arrival - last course!
PRICE: £30pp
BOOKING
HOW TO BOOK: Via messenger or call 07737 721599
Thurs 19th and Fri 20th
TROYTOWN FARM BBQ
Join the Hicks family of Troytown Farm on the wild island of St. Agnes, for a delicious field-to-fork barbecue this Summer! The team will fire up the grill and serve their very own farm-reared sausages and burgers, discuss island life and running the UK’s most south-westerly farm, plus the sustainable farming practices followed, which nurture a deep connection with the land. A true taste of St. Agnes, where the food is as local as it gets and the stories behind it are just as rich. Please pre book!
LOCATION: Troytown Farm, St. Agnes
TIME: 12:30pm
PRICE: £8pp
HOW TO BOOK: farmshop@troytown.co.uk
SCILLONIAN HONEY
tresco.co.uk
I'm with bee buff Jilly Halliday, whom I’ve already secretly nicknamed Queen Bee. And the ‘world’ she’s referring to is Tresco Abbey Garden, in which we’re standing, which explodes with subtropical plants from over 80 countries. Even in late winter, it’s a riot of colour, with flaming torches of jagged-leaved aloes, pretty protea rosettes and tiny pink manuka blossoms. Acacia longifolia is flowering too, its furry yellow lambstail blooms trembling in the breeze, and nearby I spot silky silver trunks of eucalpytus.
With a honey as special as this, it’s little surprise its price tag is pretty special too - around £15 for an eightounce jar. “People say ‘How could you pay that for a tiny jar of honey?’,” says Jilly. “But this is liquid gold.”
In all, Tresco has eleven hives, eleven being the ‘magic’ number that
Jilly believes a Scillonian island can sustain; fewer and you risk inbreeding, more and the bees risk depriving other pollinators of forage. “Honey is a wonderful thing,” she says. “But we mustn’t produce it at the expense of other insects which also feed on the nectar and use the pollen to fertilise a wide range of plants. It’s about balance.”
To achieve that balance, in 2021 Jilly established The Scillonian Honey Bee Project. Another aim was to save Scilly’s native dark honey bee. “Our honey bees are relatively pure and resilient,” she says. “They’ve adapted to Scilly’s particular weather conditions. For example, they have darker and longer fur, which keeps them warmer and allows them to collect nectar in cooler weather. I even saw bees flying during February’s storms!”
When it comes to buying honey, Jilly says love it and eat it, but not too much.
SCILLY CHILLI
scillychilli.co.uk
Pass the wooden hut opposite Hillside Farm and you may spot farmer Ruth Eggins in full PPE, including goggles, industrial facemask and double gloves. Approach a bit closer and your nose and throat will start to tingle.
Ruth is handling the world’s hottest chilli, a strange brain-shaped fruit called Carolina Reaper. This red devil was developed in Carolina, USA, by the aptly named Ed Currie, and in 2013 declared the hottest chilli pepper in the world by Guinness World Records. At Hillside, Ruth chops and boils it up to produce the farm’s head-blowing sauce called Bryher Fire.
For Ruth, donning full PPE is an unexpected throwback to the days when she worked as a nurse on the mainland, before moving to the 40-acre Duchy-tenanted farm on Bryher with her farmer husband Graham and three children in 2015.
In 2021 the pair planted an array of joyously colourful varieties of differing strengths. There were mild Mexican Jalapenos which Ruth used in a sweet chilli jam and a dipping sauce, and mid-hot Cayennes from South America (named after the Cayenne river in French Guiana) which were the hero ingredient of her Piri Piri sauce. She dried Cayennes and Ring of Fire and ground them into a powder that gave a kick to chocolate and locally made fudge. At the superhot end of the scale is the fearsomely ferocious Carolina Reaper, reserved for the Bryher Fire sauce, whose tiny bottle is labelled with the company’s ingenious logo (created by a neighbour in exchange for veg), a Mexican day-of-the-dead skull.
As the couple experimented with their fiery fruits, they tried them out on any islanders who were willing. “We call them the CHOB club - chilly heads of Bryher!” laughs Graham.
Taste of SCILLY Page 25
UNIQUE experience
Thur 19th September TRESCO LOW TIDE EVENT
A uniquely Scillonian experience: a pop-up festival, midchannel between the islands of Tresco and Bryher is a fascinating natural phenomenon that occurs twice a year on the islands. During this event, the sea level drops significantly at low tide, revealing a land bridge between the islands of Tresco, Bryher, and other nearby islets, allowing the opportunity to walk between these normally separated islands. This rare opportunity not only allows time to explore, but to also to sample freshly caught fish from Island Fish of Bryher and other delicious bites.
LOCATION: Between Tresco & Bryher
HOW TO BOOK: Just turn up!
ALL DAY SAILING adventure
Fri 20th September DAY SAIL WITH SCILLY YACHT CHARTERS
Begin your day with a morning sail, enjoying coffee and locally made cake. Then, land on an off-island of your choice for a lobster lunch and refreshments sourced from the area. Spend the afternoon relaxing on board, searching for dolphins, and admiring the stunning scenery and wildlife as you cruise through the Scillonian archipelago.
Lunch choices include: Freshly caught local lobster and crab, Island reared beef (when available)
Delicious locally made Quiches; triple cheese with caramelised red onion, Mediterranean veg and goats cheese, smoked salmon or lobster with asparagus or spinach.
LOCATION: Pick up optional from any of the islands
TIME: 9am - 5pm
PRICE: £250pp. 4 ppl min & 6 ppl max
HOW TO BOOK: scillyyachtcharters.co.uk
Sat 21st September
THE GREAT SCILLY COOK OFF & FOOD FAYRE
A celebration of island cookery showcasing professional chefs, amateur bakers and local food producers. Activities and entertainment available for all the family across the day, including a chilli cook off, showstopper cake challenge and plenty of live music!
LOCATION: Old Town Inn, St. Mary’s
TIME: 11am – late
COST: Free
HOW TO BOOK: Just show up
DIBBLE & GRUB
ALL FESTIVAL LONG
OLIVIA'S KITCHEN
SCHOONERS HOTEL
Delicious, locally sourced special dishes throughout the Taste of Scilly Festival, ask the team at Dibble and Grub for more information!
LOCATION: St. Mary’s
TROYTOWN FARM TOUR
Take a look around the family run farm, meet the animals, see the fields, machinery and milking shed, followed by sampling a locally produced Troytown Farm ice-cream.
WHEN: Thurs 19th & Fri 20th
TIME: Meet at Porth Conger Quay at 10:30am. Tour will takea couple of hours.
PRICE: £5pp
HOW TO BOOK: farmshop@ troytown.co.uk
Evening meals available on set nights, call to book or find out more!
LOCATION: Bryher HOW TO BOOK: 01720 423168
ST MARTIN’S
VINEYARD
Self Guided Vineyard Tours
WHEN: Wednesday, Thursday & Friday
LOCATION: St. Martin’s Vineyard HOW TO BOOK: stmartinsvineyard.co.uk
TANGLEWOOD
KITCHEN
Oriental Club Curry Dine at Home Range, Fresh Fish, Local Crab & Lobster, Artisan Cheeses and lots of local IOS products.
Open to non-residents for evening meals, please enquire the day before for availability.
LOCATION: St. Mary’s HOW TO BOOK: 01720 422682
WESTWARD FARM
Stop into Westward Farm’s distillery, shop and soapery to try, taste and smell their locally sourced products!
WHEN: 11am – 3pm
LOCATION: Westward Farm, St. Agnes
HOW TO BOOK: Just show up!
LOCATION: St. Mary’s HOW TO BOOK: 01720 422454
Fri 15th November
SCILLY FOOD & DRINK COMES TO CORNWALL!
Visit Isles of Scilly and The Great Cornish Food Store in Truro have joined forces to create a Scillonian pop-up foodie heaven this November!
On Friday 15th November between 10am and 5pm, join a host of island producers including farmers, distillers, wine-makers, fishermen and bakers for a day of tasting and talking. Each with their own station, the producers themselves will be on-hand in-store to offer ‘sips and samples’ and tell their stories and the island ethos behind each business, across all five of the inhabited islands.
Loyalty card holders of the Great Cornish Food Store are in for a treat on Friday night…. a private tasting session including nibbles created by the Store Chef with Scilly produce, plus bespoke gin, vodka and rum cocktails brought to you from the distilleries.
LOCATION: The Great Cornish Food Store, Newquay Road, Truro, TR1 1RH
FIND OUT MORE: greatcornishfood.co.uk
WESTWARD FARM GIN
westwardfarm.co.uk
When life hands you gorse flowers, make gin. So runs the motto infusing the Wild Wingletang gin crafted by Aiden Hicks at Westward Farm on St. Agnes.
Venture onto the rugged heathlands of Wingletang Down, where the Hicks family graze their Red Ruby beef cattle, and you’ll see gorse bushes wearing their cheery yellow overcoats virtually all year round. They’re so omnipresent, in fact, that they gave Wingletang its namefrom ‘whin’ meaning gorse, and ‘tang’, which means kelp, equally abundant.
The area backs on to Westward Farm, so when Aiden was a child, Wingletang was his playground. He and his brothers scrambled over its vast granite boulders (some once forming Bronze Age tombs), played in the heather, and fished for mackerel off its coastal rocks.
The idea of using Wingletang’s gorse blooms to make gin was born after another flower, the narcissus, lost its appeal. “Gin was very popular,
we already had a good knowledge of botanicals and distilling, and no-one else was making gin on Scilly, so it seemed like a no-brainer,” he says.
Aiden kept the business deliberately small, with just two 25-litre stills, each making 28 - Westward’s magic number - bottles at time. “We must be one of the smallest commercial distilleries in the country,” he smiles.
“When the flowers are in the sun, they give off a wonderful coconut scent, as any visitor to St. Agnes will know. This dissipates when the flowers are distilled. Instead, you get a deep, green nutty flavour, perhaps not surprising when you remember that gorse belongs to the pea family.”
How to drink it? Pour your chilled Wild Wingletang over some ice and add a plain quality tonic and a twist of lemon, says Aiden. Carry your glass to a grassy spot beside Wingletang’s iconic Devil’s Punch Bowl Logan Stone and lift it to your lips.
Shellebrate at Taste of Scilly!
THE TASTE
OF SCILLY SEAFOOD PLATTER EXTRAVAGANZA!
Each day, Island Fish on Bryher will present unique tasting plates featuring the finest Scillonian seafood, occasionally with a helping hand from their Cornish friends. These special platters will be available alongside their regular menu and will include delights such as Crab Lime Pâté, Fish Ceviche, Prawns, Crispy Squid, Lobster, whipped butter with local samphire, and homemade black bread.
PRICE: from £25pp.
SUE’S BRYHER CRAB QUICHE
METHOD
1. Grease your quiche dish –(6 inch quiche dish).
Sue’s crab quiche is a heavenly alternative to your average everyday quiche, brought to you straight from the Island Fish kitchen on Bryher.
INGREDIENTS
• 1½oz margarine
• 1½oz lard
2. Rub together the lard, margarine, flour and salt until well mixed. Add enough water to make a dough.
3. Place on floured board and roll out, line your quiche dish.
4. Slice the spring onions and place in the quiche case. Add the crab meat. Mix together both types of milk and eggs, add nutmeg for seasoning.
Pour your mixture into the quiche case and sprinkle with cheese. Season with salt and pepper.
• Pinch of salt
• 6oz plain flour
• Water to mix
• 4 spring onions
• 100g white crab meat
• 3 eggs
• 1/4 pint evaporated milk
• 1/4 pint milk
5. Cook in the oven at 180 degrees Celsius for approximately 30/40 minutes.
• Cheese to garnish
• Nutmeg
• Salt & butter
EATERIES, PRODUCERS & GROWERS
ST. MARY’S
EATERIES
Bell Rock Hotel
01720 422575
bellrockhotel.co.uk
Dibble & Grub
01720 423719
dibbleandgrub.co.uk
Hugh Street Café
01720 422734
hughstreetcafe.co.uk
Juliet’s Garden Restaurant
01720 422228
julietsgardenrestaurant.co.uk
Longstone Lodge & Café
01720 422410
longstonecafe.co.uk
Ned & Fins
07717 795741
nedandfins
Old Town Inn
01720 422301
oldtowninn-scilly.co.uk
On the Quay
01720 423525
onthequay.com
Star Castle Hotel
01720 422317
star-castle.co.uk
The Clubhouse
Bistro & Bar
01720 422692
iosgolfclub
The Mermaid Inn
01720 422701
Businesses listed are members of the Islands’ Partnership: The Destination Management/Marketing organisation in charge of promoting and supporting visitors to the Isles of Scilly.
