Ryde, British, Modern Restaurant Guide

The building has a history dating back to the 1780s, and its current occupant has developed into a real local staple since launching in its current guise in 2003: an airy bistro with a conservatory and terrace. Adam Maker has headed up the kitchen for the past few years and, while he no longer seems to be doing small plates mentioned in last year’s edition, has settled on fixtures like fish ‘n’ chips, pizzas and a popular Sunday roast: cooking that’s “always reliable”. Oenophiles NB: Camber Wines sits above the restaurant, so top tipples are guaranteed.

“Interesting food with a great view of Emsworth Harbour” has underpinned the longevity of this well-known restaurant-with-rooms that sits right on the water. Gary & Martyna Pearce have run it for five years now and provide a variety of eating options, with a contemporary spin on the menus. As well as the obligatory tasting menus, there are set and à la carte options, of which the latter – alongside more ‘haute’ combinations – has a selection of top-quality steaks of which the headline is a 500g Australian Wagyu Tomahawk for £120.

Lawrence & Julia Murphy’s stalwart (est. 2000) is “a great find tucked a short walk up from the quay in Emsworth”; while the fisherman’s cottage it inhabits is to some a “little unprepossessing from the outside”, inside it’s “a bit of a gem”, offering a “varied menu including great fish dishes” and “friendly service” to go with it.

2022 Review: Sailor-turned-entrepreneur Ed Collison set up his popular venue at Emsworth yacht basin at the age of 21 in 2016, serving everything from £4.50 bacon breakfast rolls to a splash-out seafood platter for two at £120 a pop. During lockdown he launched a fleet of silver catering vans, and in November 2021 announced a new branch of the Deck, replacing the Boat House Café, at Gosport marina.

2023 Review: This “fab” harbourside wine bar-bistro “with gorgeous views across the Solent” has three glass shelters on its eponymous terrace, so you can eat outside in all seasons. The menu highlight is steaks from retired dairy cows from the island’s Briddlesford Farm, hung for 40 days and cooked to medium for the ‘tangy, rich and yellow fat to melt nicely’.