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We are based in a town that is noted for it's expansive sand flats revealed at every low tide, and home to the oldest and fourth longest pier in the country due to this.

With amazing views over the Solent towards Portsmouth, Ryde is one of the best towns to visit on the Isle of Wight. An array of boutique shops, bars and restaurants, numerous events and festivals throughout the year, including the oldest festival on the country.

Mediterranean cuisine is the food from the cultures adjacent to the Mediterranean Sea. Although this region spans a wide variety of cultures, the historical connections of the region, as well as the impact of the Mediterranean Sea on the region's climate and economy, have led to there being many common elements in the foods.

The Mediterranean can be crudely divided into three culinary regions: North African (especially Morocco), eastern Mediterranean (Egypt, Greece, Israel, Lebanon, Syria, and Turkey), and southern European (Italy, France, Spain). Wine and herbs are central to Southern European cuisine, while spices intricately and boldly flavor North African foods.

The land's bounty, nurtured by the gentle climate, is reflected in the primary role vegetables play in dishes throughout the region. Onions, garlic, and tomatoes, surrounded by olive oil, begin many dishes. Eggplants abound, as do squashes, peppers, mushrooms, cucumbers, artichokes, okra, and various greens and lettuces. Legumes too are ubiquitous: lentils, chickpeas, fava beans in Egypt, green beans in France, white kidney beans in Tuscany. Fresh herbs include rosemary, basil, cilantro, parsley, mint, dill, fennel, and oregano.

Though the Mediterranean is increasingly fished-out and polluted, seafood remains at the core of the cooking heritage. All manner of shellfish erupt magnificently from soups, stews, and pastas. Anchovies, fresh and cured, are widely eaten, as are various white-fleshed fish like sole, flounder, and grouper. Other fish served in the region include swordfish, monkfish, eel, cuttlefish, squid, and octopus. Smaller animals, like lamb, goats, sheep, pork, rabbit, and fowl, provide most of the meat. Sheep and goats give forth dairy for rich yogurts and cheeses - feta. Beef, however, is rare in Mediterranean cuisine, for the land cannot support large herds.