A new restaurant named The Tickethall has opened up at Douglas Railway Station.  The new restaurant will replace Greens, and will still cater for vegetarians with the addition of fish added to the menu as well, brought from the south of the Island to Douglas via the railway.

The Tickethall will be run by Steve Quirke who said: “For many years now I have seen Douglas Railway Station as a great opportunity and a landmark place for the Isle of Man. My team and I will do all I can to add to this and we are looking forward to the exciting times ahead.”

The Tickethall restaurant is open for breakfast from 8am, till late and as well as serving vegetarian and fish dishes it will also serve homemade cakes and desserts, hot drinks, breakfasts and takeout food. During the summer they are also looking to open on Friday and Saturday evening from 6.30pm

The new Isle of Man restaurant is committed to sourcing and utilising Manx produce and will continue to cater for a vegetarian clientele.

It was great news for the Isle of Man’s  Scallop and seafood industry this week as the Islands Manx Queenies took the top prize at the 2011 Sustainable Seafood Awards at the Billingsgate Seafood School.

The Manx Queenie entry was amongst six finalists that included the Welsh Assembly for their Spider Crab entry and the Wild Alaska Seafood Marketing Institute for their Alaskan Cod, to name but a few. The standard was extremely high with each finalist presenting the case in half hours presentations. The Isle of Man Director of fisheries Andy Reid led the Manx presentation before an audience of industry experts, food journalists and supermarket seafood buyers.

The panel of judges awarded the victory to the Manx Queenies for the particular work the industry had done in conservation of the seabed through management of the scallop beds and methods used to fish the Queenie, which all help to sustain the Manx Queenie and the environment in which it lives and breeds.

On the Isle of Man the Queenie is something of a local delicacy and can be served many ways. Traditionally it is served with wild garlic and bacon. You can buy them in local fishmongers and supermarkets and they are served in many pubs and restaurants.

A BIGGER guide to the best of Manx food and drink is set to be published.

It will be the third version of the guide, which aims to make it easier for people to find out what is available and where to buy it.

The publication forms part of I Love Manx’s continued campaign to raise awareness of the quality, freshness and great taste of local produce and to encourage everyone to use it as far as possible.

Entries are now being sought from anyone who produces or sells Isle of Man food or drink on-island or who uses local produce in their goods.

For the first time, information from cookery schools and hamper providers who use local produce will be welcomed.

Anyone wishing to be included in the publication can obtain a form from Audrey Fowler at DEFA, on 685856 or email audrey.fowler@gov.im

Queries can be directed to 687343 or 685856.

The guide will be distributed to all island households and made widely available to visitors to the island, for whom the opportunity to sample local produce is often an important aspect of their visitor experience.

This is a real spring time pudding, nice and light with a tangy flavour – yum!

What you need

For the sponge
1 lemon
1 lime
120g or 4oz of self raising flour (ideally from Laxey flour mill)
3 eggs (Gellings are always good)
50g of Isle of Man Creamery butter, soft
110g of caster sugar
Icing Sugar

For the filling
1 carton 284ml of Isle of Man Creameries double cream
4 table spoons of a good quality lemon curd

Extra – a damp cloth

What to do
Set your oven to 200C/gas mark 6
Take a thin shallow baking tray approx 24cm x 34cm, 1.5cm deep and lightly grease and line this with a baking sheet
Grate the zest from the lime and the lemons
Combine the zest, butter, flour, eggs and caster sugar in a bowl and whisk together to a smooth mixture
Add the mixture to the tin and smooth over to make an even surface
Bake in the middle of the oven for 10 minutes or until the sponge is a light and golden brown
Remove from the oven and leave to cool for a few minutes

Now the next stage can be a little tricky but don’t let that put you off!

Get another piece of baking sheet that is bigger than the sponge
Lay it flat on a table and sprinkle over the icing sugar
Then carefully turn out the sponge on to the sheet, peeling off the original baking sheet piece
Gourmet Shark Tip: Cover with the damp cloth for 5-10 minutes (this will make it easier to roll later!)
Remove the damp cloth and roll up the sponge in the paper and leave this until the sponge has completely cooled
Whilst the sponge is cooling whisk your cream until thick and then fold in the lemon curd
Unwrap the sponge and add the filling, then re roll again without the baking sheet
Dust the with more icing sugar and garnish with some of the lemon and lime zest

Delicious and tangy with the smoothness of the cream. mmmmm

Give it a go!

That’s the message from Chris Lennon of Radcliffe Butchers of Malew Street in Castletown. Chris or ‘Lenny’ as he is also known is stressing this message following on from National Butchers week that was held between 15 and 20 March.

Radcliffe Butchers has been supplying the highest quality local Manx meat for over 27 years in Castletown and they pride themselves in offering the highest standards of produce, choice and personal service.

Chris commented ” It’s about building up a personal relationship with our customers. We can offer advice on the choice of meat, the right cut and also how you can prepare, carve and serve the meat to ensure that you get most satisfaction from the dish.By supporting your local butcher you are also supporting the Manx farming industry and also the local countryside and whats more, local Manx meats are packed full of flavour.”

So take the time to visit your local butcher or head to Castletown, but if you can’t, then all is not lost as soon you will be able to shop online at www.radcliffebutchers.com

Despite the wintry weather over the weekend I headed down to Radcliffe Butchers in Castletown to meet up with Zoe Thompson of Radcliffe’s and George Steriopulos of the Manx Loagthan Produce Company and Co-operative.

The tasting had been organised by Zoe who along with brother Chris have now taken on the mantle of running the family butchers from their now retired father. Both them and their staff are extremely knowledgeable and passionate about local meat and they have really built the business in Castletown to be one of the best butchers on the island.

There was a good number of people around the village on Saturday morning and a decent number taking advantage of the tasting, with Loaghtan shoulder, sausage, casserole and burger on on offer for those passing through Malew street.

George Steriopulos is a great character and a fantastic champion of the Manx Loagthan sheep after himself his wife and a small number of local farmers saved the the breed from near extinction. Now he has formed a local co-operative of farmers who are all passionate about the breed and the distinctive character that it has over conventional lamb. Manx Loagthan is much darker in colour with only 5% fat compared to 28% in conventional lamb with 15% less cholesterol. Despite it being the healthier option the lack of fat doesn’t mean lack of flavour as the natural herbage of the hillside heather and grasses all add to creating a very special and unique flavoursome meat, making it possibly the most exclusive lamb in the world which can now proudly boast the coveted PDO (Protected Designation of Origin) accreditation from the European Union.

Check out my short video here of George talking about the Manx Loaghtan Lamb special qualtities!

The Loagthtan Lamb is certainly something the Isle of Man should be very proud of and its great to see local people really trying hard to not only raise the profile of this great product both locally and further afield. All in all I think it went down really well with everyone. The butchers was certainly doing a roaring trade (but it probably would do anyway!) It was great to see people young and old sampling such a great product and giving such positive feedback. I reckon Zoe will be putting on other similar events in the future, so keep a look out. As for me, well, after tasting Loagthan many times I honestly think its one of the reasons I could never be vegetarian!

Radcliffe Butchers in Castletown will be holding a Manx Loaghtan Lamb tasting on Saturday 20th February. So make sure you get down to the butchers shop on Malew Street in Castletown for some tasty treats!

All the tasting will be taking place from 10.30am to 12 noon and you will be able to sample some delicious meats plus also have the opportunity to chat with the Island’s main producer of this uniquely Manx product. Farmer George Steriopolus will be on hand to answer any questions you have about the Isle of Man’s most famous breed of sheep and what it is that makes this healthy locally produced lamb so special

If you want to know more just call Zoe Thompson at Radcliffe Butchers on: 01624 822271.

I have a few things happening that Saturday but I am going to do my best and get down there – ohhhh I love it a bit of Manx Loaghtan sausage!

Some dates for the diaries for all you Isle of Man food lovers out there.

Isle of Man Queenie Festival 1 July 2010 – 5 July 2010

The islands first food festival and now in its third year, The Isle of Man Queenie Festival is an annual event held to celebrate one of the Island’s favourite local seafoods , the Queen Scallop, more commonly known on the Isle of Man as the Queenie. Lots of family fun and entertainment, cooking demos, barbecues, recipe competitions and Marine fun.

Southern District Agricultural Show 31 July 2010 – 1 August 2010

An Agricultural Show held at the Great Meadow, Castletown. Lots of livestock, local producers, cookery, stalls, Young Farmers and a great day out for all the family.

Royal Manx Agricultural Show 13 August 2010 – 14 August 2010

The Isle of Man’s showcase farming and producer show.Dog show , Horse show, motor bike display , Craft stalls , Falconry Displays . Lots of livestock, local producers, cookery, stalls, Young Farmers and a great day out for all the family.

Isle of Man Food & Drink Festival Dates to be confirmed

The Isle of Man Food & Drink Festival is a celebration of the very best of Manx produce. The festival normally takes place in September at the Villa Marina gardens. Check out the 2009 Isle of Man Food Festival here.

If and when I find out more I will post them up here.

On these cold winter days it’s always nice to enjoy a warm and comforting bowl of soup. As the weather has been that bad recently I have tried out a few new ones. I picked up some local mushrooms from Greeba Farm and it all came together really well and packed full of flavour.

Serves 4- 6 depending on how large your bowls are!

What you need

1 large pack of Greeba Farm Mushrooms
2 large knobs of butter
1 finely chopped onion
2 teaspoons fresh thyme leaves
1 clove of garlic finely chopped
1 good pinch of salt
1 pint of chicken stock
1 good pinch of black pepper
1/3 cup of brandy
2 cups of double cream
Crusty Rolls and lashings of butter

What to do

Whizz up the the mushrooms till they are all coarsley chopped (in a food processor or by hand if your the patient type!)

In a large warm pan melt the butter and then add the onions, garlic and lightly cook until the flavour are released
Then add the mushrooms thyme and gently cook over a moderate heat for 10- 12 minutes, or until the moisture has come out of the mushrooms
Season with salt and pepper, then add the chicken stock
Let this simmer for around 15-20 minutes, stirring occasionally
Finally add the cream and stir well until this has all warmed through.

Gourmet Shark Tip
10 minutes before serving turn your oven on high till its warm and then add the crusty rolls to warm through for 5 minutes.

Serve with warm crusty rolls or bread and lots of butter! Delicious.

Lamb is my favourite of all the meats and Rosemary is one of my favourite herbs (well one that I can talk about anyway!) The combination of these flavours come together to make a really mouth watering treat. Manx Lamb is really good quality, tender and packed full of flavour, so why not give it a go.

Serves 2

Gourmet Shark Tip: Prepare the lamb chops and the marinade 24 hours before serving. Or if your in a rush at least 4 hours

What you need
6 lamb chops

For the marinade
2 table spoons of chopped fresh rosemary
8 chopped fresh mint leaves
2 tablespoons freshly squeezed lemon juice or lime juice
1 tablespoon grated lemon or lime zest
2 peeled garlic cloves
a glug of olive oil or vegetable oil
a good pinch of salt and pepper

What to do

Whizz all the above ingredients together or mash them all up using a mortar and pestel until its nice paste
In a large plastic bag or bowl, mix the lamb chops with the marinade and either seal or cover. Then place in the fridge for at least 4 hours up to 24 hours

Gourmet Shark Tip: Before you cook the lamb, remove it from the fridge and leave it to site for half an hour before cooking

Get a frying pan or griddle pan and get this really really hot, the hotter the better.

Place lamb chops on the griddle pan and fry these for about 4-5 minutes each side or till they are to your required doneness (I like it a little pink in the middle, but not underdone.)

Serve with potatoes of your choice and seasonal vegetables, I used roasted parsnip, roasted potatoes and some Kurly Kale. Make this a regular dish!