We’re delighted to welcome new Head Chef Mark Wyatt to the Pearl Café as we take our food experience to the next level. We aim to continue to create a place where family and friends can meet, celebrate, and make memories together – with everyday meals elevated with fine-dining flair.
A highly respected and classically trained chef, Mark brings a wealth of culinary experience, having spent five years leading kitchens that proudly retained two AA Rosettes and a Michelin Bib Gourmand. He began his career in North Yorkshire before spending three years at The Savoy Hotel in London, where he refined his classical techniques and developed a passion for high-quality, ingredient-led cooking.
With an award-winning chef at the helm, a refreshed menu, and some of the island’s best views, there has never been a better time to revisit and rediscover the Pearl Café.
Discover more about Mark below as we quiz him on all things food…
What excites you most about joining Isle of Wight Pearl?
Isle of Wight Pearl is a destination with incredible views and a unique story. I love the idea of taking a relaxed café vibe and elevating it with fine dining techniques, creating dishes that feel familiar but taste extraordinary.
Which dishes are you most proud of so far?
The hash brown stack has been a real hit – simple but done well. I’m also proud of our smoked salmon and scrambled eggs, made luxurious with silky eggs and carefully sourced salmon – and our beef mince with Guinness and dumplings is comfort food at its finest.
What’s the secret to making your hash brown dish so special?
Everyone loves a good hash brown, so we wanted to create a dish that celebrates it rather than simply serving it on the side. They’re surprisingly simple to make – par-boil the potatoes, grate them, and work in plenty of butter before baking. The real magic, though, is in making the hash brown the star of the plate. Once you do that, you can build in all sorts of delicious elements – think silky hollandaise, sautéed mushrooms, crispy bacon, and a perfectly poached egg.
How does the Isle of Wight perform for local produce?
The island shines with seasonal vegetables, cheeses like Galleybagger and Isle of Wight Blue, and even local gin. Fish and meat can be more challenging, but creativity is key.
How does cheffing on the Isle of Wight differ from the mainland?
Island life has a different rhythm. You get closer to suppliers and seasonal produce, but you also have to adapt when ingredients aren’t available and make the most of what the island offers.
What’s next for food at Isle of Wight Pearl?
We’re expanding seasonal specials, redeveloping afternoon teas, and continuing to push boundaries while staying true to the island’s character.
Your other idea is to introduce events at Isle of Wight Pearl, tell us more
Food brings people together, and events are the perfect way to celebrate that. Whether it’s themed dinners, tasting menus, or collaborations with local producers, events let us showcase the best of the island and give guests an experience they’ll remember. It’s about turning IoW Pearl into a hub for great food and great company.
See Mark’s latest menu here
