Cook Wight
From sun-ripened Isle of Wight tomatoes and sweet island strawberries to just caught Bembridge crab and fresh artisan loaves this summer, we’re inviting you to stay in and cook up the Isle of Wight.
Our latest blog shares five simple, seasonal recipes to try in your holiday kitchen, plus a few nostalgic bakes passed down through generations.
Five Simple Summer Recipes & Historic Island Favourites to Try This Summer
A celebration of seasonal flavours and food heritage from the Isle of Wight
When you’re staying somewhere special, even a simple meal can feel like a holiday highlight.
At Curated Spaces, our homes are designed for lingering mornings, alfresco lunches, and relaxed family dinners, and what better way to make the most of your kitchen than with fresh, local ingredients from the Isle of Wight?
Summer is peak season for the island’s natural bounty.
Tomatoes are sun-ripened and full of flavour. The strawberries are rich, sweet, and ready. And with artisan cheeses, crusty loaves, and seafood straight off the boat, cooking becomes less of a chore and more of a pleasure.
Here are five easy, family-friendly recipes to try during your stay, plus a few historic favourites that celebrate the island’s long-standing love affair with good, honest food.
Heritage Tomato & Ricotta Flan
“A rustic open flan using peak-season tomatoes”
Summer is tomato heaven on the Isle of Wight. This flan is an easy way to make them the star. Layered with creamy ricotta and tucked into flaky pastry, it’s simple, light, and full of flavour.
You’ll need
Heritage tomatoes (from Isle of Wight Tomatoes, Arreton)
Ricotta cheese
Shortcrust pastry
Garlic (The Garlic Farm, Newchurch)
Fresh thyme or basil
Tomato chutney or Dijon mustard
1 egg
How to make it
1. Preheat oven to 190°C (fan 170°C).
2.Unroll pastry onto a lined tray. Spread a thin layer of chutney or mustard, leaving a 4–5 cm border.
3.Spoon ricotta over the base, season, and layer on sliced tomatoes. Sprinkle with garlic and herbs.
4. Fold edges over to form a rustic crust, brush with beaten egg.
5.Bake for 35–40 minutes until golden.
6.Cool slightly, drizzle with olive oil, and garnish with herbs.
Tip: Use mixed-colour tomatoes for a vibrant finish. Serve warm or at room temperature with a green salad.
Garlic & Cheddar Pull-Apart Bread
Garlicky, gooey, and perfect for sharing
A crowd-pleaser that smells incredible as it bakes. Made with Isle of Wight garlic, local butter, and Gallybagger cheddar, this tear-and-share loaf is perfect for movie nights or grazing lunches at home.
You’ll need
Round sourdough or farmhouse loaf (Hot Box Bakery or Grace’s Bakery)
Garlic (The Garlic Farm)
Butter (Briddlesford Lodge Farm)
Gallybagger cheddar (Briddlesford)
Fresh parsley, Wight Salt, pepper
How to make it
Preheat oven to 180°C (fan 160°C).
Cut deep criss-cross slices in loaf (without slicing through).
Mix softened butter, garlic, parsley, salt, pepper.
Spread garlic butter into the cracks, then stuff with grated cheese.
Wrap in foil and bake 15 mins. Uncover and bake 5–10 mins more.
Tip: Add spring onions or chilli for a flavour twist. Leftovers reheat beautifully.
Bembridge Crab & Tomato Linguine
“Fresh, light, and ready in 20 minutes”
With sweet cherry tomatoes and white crab meat, this dish feels like something you’d order at a beachside restaurant, but it’s quick enough to cook in your bikini.
You’ll need
White crab meat (The Best Dressed Crab, Bembridge)
Cherry tomatoes (Isle of Wight Tomatoes)
Garlic
Lemon
Fresh parsley
Linguine or spaghetti
Chilli flakes (optional)
How to make it
1. Cook pasta in salted water until al dente. Reserve a splash of cooking water.
2. Sauté garlic and chilli in olive oil.
3. Add cherry tomatoes, season, and soften for 4–5 minutes.
4 .Stir in crab and half the lemon juice. Warm through.
5. Toss with pasta, parsley, lemon zest, and loosen with cooking water.
Tip: Serve with artisan bread from Grace’s and something chilled from the Isle of Wight Cocktail Co.
Island Ploughman’s Sharing Board
“A no-cook classic for long lunches or sunset grazing”
Create a generous board of island favourites — cheeses, chutneys, fruit, and crusty bread. Best enjoyed on the patio with a bottle of wine and nowhere to be.
You’ll need
Gallybagger Cheddar & Isle of Wight Blue (Briddlesford)
Chutneys & pickles (The Garlic Farm or Arreton Barns)
Heritage tomatoes
Crackers or bread (Island Bakers, Grace’s Bakery)
Briddlesford butter
Optional: sliced apples, grapes, boiled eggs, salt beef
Local tip: Pack leftovers for a beach picnic at Seagrove or Gurnard.
Arreton Strawberry Eton Mess
“Simple, sweet, and made for summer”
Strawberries are at their best in summer, deep red, fragrant, and sweet. This easy, no-bake dessert is perfect for lazy afternoons.
You’ll need
Fresh strawberries (Harvey Browns or Arreton PYO)
Double cream (Briddlesford)
Vanilla extract
Icing sugar
Meringue nests
How to make it
1. Hull and chop strawberries. Toss with sugar and a little lemon juice (optional).
2. Whip cream with icing sugar and vanilla.
3. Crush meringues into bite-sized pieces.
4. Gently fold everything together. Serve in glasses with a few whole berries on top.
Tip: Best served immediately while the meringue stays crisp.
Where to Shop for Island Produce This Summer
You can find lots of this local produce available to oder from directly inside your digital guide! we’ll arrange for it to be delivered and popped in the fridge right from your arrival or a pre booked date.
If your looking to explore local produce whilst exploring the Island, we have written a guide to cycle routes and favourite eateries you can read here.
Isle of Wight Tomatoes – Arreton (@iowtomatoes)
The Garlic Farm – Newchurch (@garlic_farm)
Briddlesford Lodge Farm – Wootton (@briddlesfordfarm)
Grace’s Bakery – Multiple locations (@gracesbakeryltd)
Hot Box Bakery – Bembridge (@hotboxbakery_bembridge)
Harvey Browns – Arreton (@farmerjacksfarmshop)
The Best Dressed Crab – Bembridge (@bestdressedcrab)
Wight Salt – Sea salt harvested on the island (@wightsalt)
Isle of Wight Cocktail Co – Ready-to-pour cocktails (@isleofwightcocktailco)
Wine & Art at The Halland Gallery – Seaview (@the.halland)
