Island Life Magazine Ltd April/May 2010 | Page 144

food

Island Life - April/May 2010

Exciting new
dishes at
Goodmans
Bistro
With the recession hitting every business on
the Island, one of the hardest hit without
doubt must be the food and drink business.
Many chefs are losing heart as people
decide to stay at home and cook themselves
or grab a take-away.
One chef that I met up with who is still
very upbeat and enthusiastic about his food
and is continuously coming up with new

Verrine of artichoke and sea scallops

ideas for his menu is Adam Fendyke from
pudding with a garden pea and fresh mint

Goodman's Bistro.
Adam head chef said"I love cooking its my

risotto. This was so far removed from what I

whole life, one thing I have to do in this market

would normally order, in fact, in all honesty,

place is to keep my menu fresh and interesting

I would never order this dish. "I wanted to

by coming up with new dishes and menus on a

create a dish that would prove to people that

regular basis."

black pudding can be appetising if put with the

Adam loves to create new and different dishes

right dish. The spring lamb has to be extremely

using exciting ingredients. "One that has

fresh for this dish to work and I thought by

proved popular is my Ventnor Bay Crab Scotch

making a black pudding pate it would make the

Egg, its unusual, I have taken the freshest local

black pudding acceptable to those who don't

crab and infused it with fresh cod flakes, herbs

particularly like it."

and a fresh quails egg. Unusual, but it has

The dish arrived and I must admit it looked

proved to be a hit." As I was chatting to Adam

appetising. I still was not sure about the black

about his new dishes as they were served up to

pudding though. The dish had two types of

me, I must say the crab scotch egg was lovely,

black pudding, the original hard round black

very different but it worked, the flavours were

pudding and a soft pate style black pudding.

exciting with the initial crunch, then the flavour

I opted for the pate style black pudding first

of crab finished off with a beautifully cooked

and I was pleasantly surprised, it was really

quails egg. A great starter at
£6.50.

Ventnor Bay crab scotch egg

Moving on the next dish
which reminded me of food
heaven and food hell was
black pudding. Now I hate
black pudding, its just the
thought of what I am eating
that puts me off. Anyhow, I
was here to broaden my taste
buds and I had to give it a try.
The dish was a roasted loin
of spring lamb with black
144

Visit our new website - www.visitislandlife.com