All right on the Wight
As a kid I had my first family holiday in the Isle of Wight.
Too many years have passed for me to remember the details but I recall we stayed in one large room in a guesthouse in Ryde that was once a vicarage.
I fished off the pier, collected coloured sand at Alum Bay and took in the sights of Shanklin Chine and The Needles.
My long-ago family holiday was on my mind as I drove out of Ryde via Sandown and Shanklin to Ventnor and a night’s stay at the Hambrough, a seven bedroom hotel which commands wonderful sea views (especially from rooms 1 and 2) and offers the fine dining experience for which the island is gathering a formidable reputation.
The large bedrooms offer flat-screen TV with satellite, free Wi-Fi, DVD/CD player and an espresso machine. En-suite bathrooms have under-floor heating – good for winter stays – and Moulton & Brown bathroom amenities. Other welcome guestroom touches are homemade fudge and Blue Keld Yorkshire mineral water.
In fact, the room was so well equipped and comfortable that I had trouble tearing myself away from the mesmerising view of the wind-whipped waves and taking the five-minute stroll to the beach.
The Victorians called Ventnor, on the Isle of Wight’s southern tip, England’s Madeira and while that might be stretching one’s imagination a bit far, there is still something special about this small seaside town.
On the beach, hardy visitors were dipping their toes into the water or sheltering from the stiff breeze while supping pints of beer at the Spyglass Inn.
One group was eyeing the freshly caught fish at the Ventnor Haven Fishery, some of which has already been delivered to the Hambrough’s kitchens.
The Isle of Wight is seeking to create an experience for visitors that goes beyond sailing regattas, pop concerts and crab sandwiches. It has developed a Taste Trail to draw attention to the island’s leading chefs and produce.
Depending on the time of year, you might find wild sea bass from the waters around Bembridge, 12 different types of garlic or Isle of Wight Blue cheese.
The Hambrough restaurant lost its Michelin star in 2014 following the departure last year of chef Robert Thompson but new chef Darren Beevers hopes to regain the star in the 2015 Michelin guide. By most accounts, he has made a good start.
Seaside hotels have not always had a good press, but for evidence that there is a new breed of hotel out there, the Hambrough stands up to the closest scrutiny. Done well, the combination of a top-rated chef with comfortable and classy accommodation can be a very successful mix.
Declaration: Ian Jarrett ate all the homemade fudge before bedtime.
Ian Jarrett
Vegas’s Billion-Dollar Secrets – What They Don’t Want Tourists to Know
Visit Florida’s New CEO Bryan Griffin Shares His Vision for State Tourism with Graham
Chicago’s Tourism Renaissance: Graham Interviews Kristin Reynolds of Choose Chicago
Graham Talks with Cassandra McCauley of MMGY NextFactor About the Latest Industry Research
Destination International’s Andreas Weissenborn: Research, Advocacy, and Destination Impact
Graham and Don Welsh Discuss the Success of Destinations International’s Annual Conference
Graham and CEO Andre Kiwitz on Ventura Travel’s UK Move and Recruitment for the Role
Brett Laiken and Graham Discuss Florida’s Tourism Momentum and Global Appeal
Graham and Elliot Ferguson on Positioning DC as a Cultural and Inclusive Global Destination
Graham Talks to Fraser Last About His England-to-Ireland Trek for Mental Health Awareness
Kathy Nelson Tells Graham About the Honour of Hosting the World Cup and Kansas City’s Future
Graham McKenzie on Sir Richie Richardson’s Dual Passion for Golf and His Homeland, Antigua
ADS PRO 
Airlines suspend Madagascar services following unrest and army revolt
Qatar Airways offers flexible payment options for European travellers
TAP Air Portugal to operate 29 flights due to strike on December 11
Air Mauritius reduces frequencies to Europe and Asia for the holiday season
Airbnb eyes a loyalty program but details remain under wraps