A DISH of gin cured mackerel has been named the Dish of the Isle of Wight Day.
Head chef at The Royal Hotel, Ventnor, Jon-Paul Charlo, wowed the public with his dish of gin cured mackerel, served with compressed cucumber and goats milk mousse.
Adhering to the competition guidelines, Jon-Paul's creation used Isle of Wight produce, including locally caught fish, Mermaid Gin, Green Barn Farm goats' milk and Living Larder cucumber.
The team at The Royal Hotel received a trophy last week during a ceremony with former high sheriff, Robin Courage.
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