THE INTERVIEW - STYLE OF WIGHT MICHEL ROUX JR.

So, Mr Roux, is this your first visit to the Island? And if so, what are your first impressions?

I’ve never actually been to the Isle of Wight before. The closest I’ve ever been was a trip to one of the forts in the Solent, but it’s lovely here, absolutely beautiful.

Tell us a bit more about your trip, we heard you’ve been on a tour to the Garlic Farm and the Isle of Wight Distillery today.

Well, we sailed over this morning on the car ferry and I was invited up to the captain’s bridge, which was an amazing introduction to the Island. Then I was taken over to the Garlic Farm where they explained the philosophy behind their products (and we filled the car boot with a lot of them!) Then we moved on to the Mermaid Gin distillery which was very, very good. Their Mermaid Zest gin is very special. Tonight, I’ve been told I’ll be spending the night at The Seaview Hotel in a penthouse suite which I have to admit I’m really looking forward to.

The trip was organised as a collaboration between your executive chef Claude and Alex from Ryde’s Heron Bar and Restaurant, who already knows you well. When did you and Alex first meet?

I first met Alex cooking side-by-side at events such as The Guineas at Newmarket Race Course and Wimbledon. So when he first suggested the idea of this trip, together with Claude, who has been to the Isle of Wight many times, it sounded like a wonderful invitation. When I told them I’d never been before they both said “you must, you’ll love it!”.

We’ve seen your menu at Le Gavroche, featuring lots of seafood and an array of classic French plates. Being an Island, surrounded by the sea, growing our own tomatoes and garlic, could you ever see any of our local produce making its way into your Mayfair kitchen?

Definitely! And actually, I have tasted Isle of Wight garlic many times before and cooked with it too, which was why it was so nice to finally see where it’s grown. Alex has also introduced me to other local produce such as the Belted Galloway beef from Nunwell Farm. All good chefs use local produce now, even hyper-local if they can.

Tonight you’re cooking a special menu that you devised with Alex, were the choices inspired by anything in particular?

All the recipes we’re using tonight are actually inspired by dishes that were once on the menu at Le Gavroche. Alex helped with the ingredients, including that Isle of Wight beef and locally grown garlic. I couldn’t possibly pick a favourite but I do love the roasted halibut fillet with parsnip purée and caramelised garlic.

And finally, do you think you’ll be making a return visit to the Island anytime soon?

Of course!

For the full story and more pictures please visit styleofwight.co.uk