Restaurants eateries and takeaways in the Isle of Man have all been invited to participate in the annual Taste Isle of Man scheme.

The scheme, now in it’s third year, acknowledges eateries which provide a consistently high quality eating experience. The scheme was introduced to help visitors and residents choose from a diverse range of eating out options and to boost consumer confidence. There are currently 32 members of the scheme which is open to any type of eating out establishment. The scheme works by independent assessors visiting each establishment and awarding them “Quality Assured” or “Highest Quality Assured” accreditation to display outside the premises.

Geoff Corkish MHK said: “Our aim is to enrol as many businesses as possible into the scheme to encourage the provision of outstanding quality and service whilst at the same time enhancing the overall visitor experience and improving the quality of life for Manx residents. “The scheme reassures potential customers that they can be guaranteed a good quality experience whenever they see the ‘Quality Assured’ sign displayed outside the premises. “Good quality food and drink and customer service are key ingredients for both visitors and locals alike and I would encourage anyone wishing to improve their profile to contact Isle of Man Tourism to become a member of this worthwhile scheme.”

Eateries that use local Manx produce can also be awarded the additional Harvest accolade which is supported by the Department of Environment, Food and Agriculture. Economic Development Minister Allan Bell MHK said: “Taste Isle of Man is a quality award scheme for eating establishments which recognises the importance of the food and drink industry to the Isle of Man. “It is the perfect way to acknowledge businesses providing a consistently high quality eating experience and the Harvest award encourages them to buy local to support local producers and assist in economic success for the tourism industry.”

Following the independent assessments a directory will be available from the Welcome Centre in the Sea Terminal detailing the eating establishments accredited.

For further information on Taste Isle of Man contact Nikki Salmon, Isle of Man Tourism Quality and Services Executive, on 01624 685965 or email nikki.salmon@gov.im.

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.

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!

Makes 12

What you need:

For the filling:
Mincemeat
Brandy

For the Pastry:
8oz self raising flour
2 oz of lard
2oz margarine (Stork)
1 oz of sugar
Teaspoon salt
Cold water
Milk
1 egg (just to seal and glaze the pasty)

To begin, pre heat oven to 180 degrees.

For the mincemeat:
Soak the mincemeat with some brandy or rum (to taste), give it a good glug, after all it is Christmas! Leave to sit for a few hours or overnight if you you wish.

For the pastry:

Add the flour in to bowl with salt
Add the margarine and lard
Gently rub this together so it all mixes in to like a crumble mixture, you want the pastry to be nice and short.
Add sugar and mix in well
Then gently dribble small quantities of water a bit at a time until you get a consistency were the mixture just comes together but isn’t too dry.

How to prepare the pastry:

On a floured surface, roll out two thirds of the dough and cut out 12 rounds using a 2-½ inch fluted cutter. Rub a small amount of butter around each of the tins and then use the pastry to line the tin. Fill with mincemeat.

Re-roll remaining pastry and trimmings and cut out another 12 circles using a 2 in cutter. Dampen edges of circle and place on pies. Seal edges, brush tops with beaten egg and cook for 20 minutes.

Once the pies are just turning a nice golden colour, remove from the over and set a side. When cooled sprinkle with icing sugar.

If you want to make some brandy butter, I use Linda Qualtrough’s fool proof and simple recipe. It goes along the lines of:
1 large tablespoon margarine
A dash of milk
Then add about half to 3/4 of a pack of icing sugar, followed by the brandy to taste. You can add more icing sugar, and booze depending on how you like it!

Gourmet Shark Tip: While the pies are still warm, plate some up and add the brandy butter to gently melt over the top! Delicious!

I Love Manx is reminding all producers and sellers of Manx made food and drink that the deadline for inclusion in the 2010 ‘Your Guide to Manx Produce’ is Friday 20th November.

The guide provides details of farmers’ markets, farm shops and retail outlets across the Isle of Man, as well as details of other local independent suppliers of Manx produce as well as the main processors of Manx food and drink.

This year sees the addition of eateries on the Island that support Manx produce.

Also included is a seasonal month-by-month guide to Manx fruit and vegetables, game, seafood and meat to help consumers eat with the Manx seasons; enjoying the diversity of fresh tastes with minimal food miles.

The guide, now in its third year, has expanded with each reprint as the demand for Manx food has increased with consumer desire for produce from top quality, fully traceable, local sources.

Once more, Your Guide to Manx Produce has been endorsed by the The Hairy Bikers, who are amongst the most enthusiastic supporters of Manx food and drink, as demonstrated by their appearances at the Queenie Festival and Septembers’ Food and Drink Festival at the Villa Marina.

Entry in the guide is free (subject to the conditions on the entry form).

Anyone interested in being included should simply download an entry form from www.ilovemanx.org or phone 662204 for a copy and return it to DAFF using the address at the bottom of the form by the deadline of Friday 20th November.

I Love Manx Campaign is a joint initiative of the Manx National Farmers’ Union and the Department of Agriculture, Fisheries and Forestry.