New winter menus: Presenting

New winter menus

From big flavours to subtle kicks; Christmas comfort dishes to earthy eats – here we present the very best from an array of winter menus, specially selected by some of the Island’s top culinary experts. Prepare for mouths to water and tastebuds to tingle…

Roasted butternut squash, spiced chickpeas and Muhammara At the recently reopened New Inn, Head Chef Jamie Dwyer has created a weekly changing menu of warming dishes for the colder days ahead; including this plant-based Middle-Eastern inspired dish. Muhammara is a hot pepper dip originally from Aleppo, Syria, also known in Levantine and Turkish cuisines as acuka. Similar to hummus – but with extra winter comfort – the muhammara gives an irresistible creamy texture to the dish, complementing the more robust squash and chickpeas.

The New Inn 01983 531314 newinniow.co.uk

Christmas pizza A great winter addition to an already popular menu. The secret to any great dish is fresh ingredients; a motto especially true of pizza. With freshly-made dough every day and homemade pizza sauce, Captain Takeout has created a winning Christmas topping using the very best sausage-and-stuffing mix (from The Butcher’s Shop in Cowes) around, crispy smoked bacon, succulent turkey breast, creamy brie and a spiced cranberry glaze. All served with their signature homemade dipping sauce.

Captain Takeout 07432 482315 captaintakeout.com

Wild boar and venison terrine Winter is the ideal time to enjoy the robust, hearty flavours of wild game. In this pretty terrine, The Seaview Hotel’s Head Chef Bruce Theobald uses the classic combination of sweet Agen prunes and earthy game with the addition of vibrant pistachios for a nutty crunch. To complete this seasonal homage, a velvety parsnip purée has been blended with aromatic truffle.

The Seaview Hotel 01983 612711 seaviewhotel.co.uk

Jackswood Farm quail served with puy lentils, onion fritters, spinach, and curry sauce Chef Dan Maskell pan fries his Jackswood Farm quail whole until golden brown, before basting with delicately foaming beurre noisette. Upon a plate of onion purée, puy lentils – warmed through with vinaigrette – and onion fritters are layered onto a bed of baby spinach leaves, while the quail is dressed with curry sauce, tarragon mayonnaise and coriander cress.

Albert Cottage Hotel 01983 299309 albertcottagehotel.com

Pumpkin and Portobello mushroom risotto With a cornucopia of winter produce grown at Ventnor Botanic Garden, Head Chef Brad Roe decided to marry these two homegrown favourites. Caramelised pumpkins and roasted Portobello mushrooms form the base of this rustic winter dish, beautifully finished with a dash of Cattarato Da Vero and freshly grown sage from the on-site Medicinal Garden. To sample this and an array of other dishes, join them for supper at the edulis Restaurant, nestled within the garden, every Friday night - with live music throughout the festive season.

edulis Restaurant at Ventnor Botanic Gardens 01983 855397 botanic.co.uk