Popular Isle of Wight pub's chef talks local ingredients

Last time, we spoke to Matt Egan, who told us he loves to make ham and cheese toasties with cheese and onion crisps at home.

This week, we're spotlighting Pete Evatt, one of the chefs at Porchfield's Sportsman's Rest.

Pete has been at Sportsman's Rest since the start of 2024, after a 25-year career in the army, getting to Warrant Officer Class 2.

Since leaving the Army, Pete has been a new product development chef on the mainland, and Head of Catering at the Isle of Wight College.

Sportsman's Rest in Porchfield (Image: IWCP)

We spoke to Pete about his career so far, his favourite food to cook both at work and at home, and his favourite Island produce.

What was the first meal that you remember cooking for someone else?

Fish and chips, back when I was sixteen. I worked as a chippy at The Miramar in Ryde which is no longer.

Proudest career moment so far?

Feeding the Duchess of Kent. I can't remember what I cooked, I was in the army and it was years ago, but it was fine and fancy I'm sure.

What's your favourite dish to cook in the pub?

It's either curry or chilli. I love the creativity, and being able to roam free with all the spices and the ingredients we've got. I cook different ones each week with different levels of spice and heat, but not too hot for the palate. I don't want to take one mouthful of a curry and leave it because it's too hot.

Inside Sportsman's Rest (Image: IWCP)

What's your favourite dish to cook at home?

I like fish, especially salmon. I do all sorts with salmon - light curried cream sauces, and herb-crusted bakes. I just love salmon, it's my favourite fish dish. 

What do you always have on hand in the kitchen?

We've got everything we need here. It's all up on display and accessible.

What would you say your culinary guilty pleasure is?

I like savoury goods, I like my meat. I'm not a pudding or sweet type person. I particularly like pork, it's my favourite I think. Although duck's lovely, duck's my ultimate meat.

What's your favourite Island based ingredient?

I like the cheeses that we do: Isle of Wight Blue, Isle of Wight Soft. I like cheese, always been a lover of cheese. We also get local sausages from Hazel Grove, they're nice and flavoured.

Would you like to be our next Chef in the Spotlight? Get in touch via editor@iwcp.co.uk