Isle of Wight pub chef talks new menu including garlic and asparagus

Last time, we spoke to Michelle Boundy, head chef at The Lifeboat in East Cowes, who told us about winning awards and her love of scotch eggs.

This time, we went to The Woodmans Arms in Wootton to speak to head chef and landlord Ronnie Fletcher.

Ronnie runs The Woodmans Arms alongside his brother Harry Fletcher.

The inside of the Wootton pub (Image: The Woodmans Arms)

Ronnie has recently ushered in a new era for the pub's food alongside his cousin Louie Vale, moving closer to restaurant-style food while maintaining its traditional pub roots.

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

Cooking was something I used to do as a kid with my mum, but it was never how I thought my career would be.

I finished school and started working in a kitchen as a kitchen porter and I was only there a few months before I was asked to do food.

I can't imagine ever coming out of the kitchen.

What's your favourite dish to cook on the menu?

I love cooking the lamb stew we've had on, and we've just changed to a hotpot.

I love cooking the one-pan dishes, and I love the pork belly dish we do, it goes down really well.

Food at The Woodmans Arms (Image: The Woodmans Arms)

What's the proudest moment of your career?

Taking on The Woodmans Arms was a very proud moment, with the influence on the menu and the reputation we've built up here. 

I hear it on the school run, people say they've had a fantastic meal out at the Woodmans.

What are your favourite places to eat on the Isle of Wight?

My partner and I don't get out that much anymore as we have a young family, but we do like to go out for breakfast.

Just recently, we tried the Blue Door Cafe in Newport and it had good ingredients and was cooked really well.

The Woodmans Arms (Image: The Woodmans Arms)

What are your favourite things to cook at home?

One-pan dishes and slow-cooked food are my favourites. Especially this time of year, coming into the winter.

But I love cooking stews, belly of pork, and lamb shanks.

What's the key ingredient you always have on hand?

I do like using garlic, and most food that we do is a mirepoix base of onion, carrots and celery.

I like using fresh thyme as well.

What's your culinary guilty pleasure?

I love anything with beef mince. It's something my kids like too.

What's your favourite Isle of Wight ingredient?

I love Isle of Wight garlic, and Isle of Wight asparagus when it comes into season.