Enthusiasts of the Slow Food Movement, Wild Island was launched in 2011 on the Isle of Wight, after being inspired to create dressings made from locally sourced products to support the core values of local food sustainability. Wild Island originally began making salad dressings using locally grown cold pressed rapeseed oil, cider vinegar, honey and thyme. The combined approach of experimenting with flavours, discovering and blending tastes, forms the basis of developing each Wild Island product while championing the core values of provenance, quality and taste.
Provenance & the best of local:
Knowing where and how our food is grown is at the heart of Wild Island. We know the farmers we source the raw ingredients for our products from. The rapeseed is grown entirely on the farm where the dressings are produced. The seed is stored, cold pressed and filtered on the farm before being used as an ingredient. We also use locally sourced Godshill cider vinegar.
Find out about what top chefs are saying about Wild Island products:
Darren Beevers, Head Chef at 5 AA star The Hambrough Hotel, in Ventnor on the Isle of Wight knows a thing or two about Michelin cuisine. He regularly uses Wild Island products to create some of his first class dishes. “I try to work with 3 flavours in each dish and each flavour compound has back notes. A sauce for example will consist of 5 or 6 elements. I like to use the Wild Island products as they bring a depth of flavour – a few drops to achieve a subtle and interesting taste without over complicating,” he explains. “So for example Bay & Juniper Balsamic Dressing or the Blackberry Balsamic Dressing naturally works well with game such as Venison to enhance a sauce. The dressings can also lighten and freshen a dish and help connect it all together. Balsamic also works very well with a variety of meats, such as chicken, or veal. And fruit dishes. I used the Spiced Fig Balsamic Dressing with a Rabbit Terrine – and it was very Christmassy.”