Holiday cottages in the Isle of Man

Isle of Man Staycations

Holiday Dining experiences

Enjoy an exclusive dining experience at Island Escapes properties for 6 more.

Chris and Vanessa Callow will be familiar to many of the Island’s winter sports enthusiasts having operated two deluxe catered chalets in the French Alps for seven years before returning to the Island in 2014.

In preparation for the chalet venture Chris trained at the prestigious Edinburgh School of Food and Wine and Vanessa trained at the highly regarded Natives Chalet School.

Food  

Since returning to the Island Chris has enjoyed adding quality Manx produce to his repertoire and the ManxSki menu will offer an eclectic mix of alpine, bistro and local specialities.

Chris and Vanessa Dining experiences

All meals will be prepared off-site then finished at the property and served to your party, with washing-up dealt with afterwards.

At present this experience is being offered to guests who are staying as a group of 6 or more.

Helen & Jack

"Our thanks to you both! As it was you, who set the tone for the rest of the holiday. We all really enjoyed your delicious meal - and the whole dining experience" - Helen & Jack, dined at The Arches Holiday Haven, Port Erin.

To discuss your requirements contact Chris and Vanessa by email ManxSkiMeals@gmail.com

It is recommended you check their availability before making an accommodation booking in order to avoid disappointment!

ManxSki Meals

Menu A – Menu Savoyard - £50 per person

Starter
Smoked Trout pâté with melba toast

Main
Tartiflette, charcuterie, salad

Dessert
Tarte aux myrtilles

 

Menu B – Taste of France - £50 per person

Starter
Goat’s cheese salad

Main
Bœuf bourguignon, sautéed potatoes, seasonal vegetables

Dessert
Pear Tatin

 

Menu C – Taste of Mann - £60 per person

Starter
Griddled scallops with lentils and tomato vinaigrette

Main
Braised lamb shanks, puréed potatoes, seasonal vegetables

Dessert
Fresh berry Pavlova

 

The following alternatives can be included in any menu:

Starters:
Pear, parsnip & blue cheese soup
Melon with Parma ham

Mains:
Baked Salmon Fillet, ratatouille, fennel gratin
Roast chicken supreme with cep sauce, rice, seasonal vegetables

Desserts:
Prune & chocolate torte
Griddled pineapple with mint syrup

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Contact Chris and Vanessa to discuss vegan or vegetarian alternatives

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