If a restaurant was ever an ‘It Girl’, this would surely be it. Editor Sophie Ritchie pulls on her shades (and a lifejacket) for a wave-filled trip across the water to The Hut, where the Isle of Wight’s most sought after platefuls for a long lunch await
With two foodie parents, I’ve been lucky enough to have grown up around some fairly nice restaurants. A birthday dinner, a special celebration, a particular milestone – has almost always resulted in an equally gem-like venue – where a meal is far more of an experience than the usual dinnertime affair.
Only once did it go terribly wrong (a two Michelin-star restaurant in Spain with a 12-course menu should never be paired with nausea-driven heatstroke. But the less ever said about that night and our swift sudden departure, the better). Unfortunate memories aside, The Hut in Colwell Bay undoubtedly falls into this ‘wow’ category. A destination restaurant. A special, shiny, envy-evoking ‘roll on that diary date’ restaurant.
Perched on the water’s edge upon the beautiful Isle of Wight, recognised instantly by its distinctive self-titled roof and pale exterior, The Hut offers its guests the opportunity to dine along the picturesque coastline and devour locally-sourced, fresh seafood with a laid back, ‘let your hair down’ Mediterranean vibe. Waves lap up beside it whilst casually coifed diners lap up the flavours within – there’s never a shortage of either.
One thing that does have a limited quantity, however, would be the table availability. The 2025 season has been The Hut’s best to date – with record bookings for summer, waitlist demand up 10% and over 50,000 covers so far this year (an impressive 5% up on last year). What’s more, people are hungrier than ever – the average spend per head and overall revenue have both hit all-time highs. No ‘crabby’ faces here.
For those newly acquainted to The Hut, don’t be put off by its island postcode – the laid-back venue is easily reachable by boat, yacht, ferry, car, train and even helicopter from the UK mainland. For my own adventure, we catch a private rib charter across the water for an extra exhilarating experience.
It’s a transfer probably best recommended for a sunny day (I’m not sure how I’d feel about zooming across the choppy sea in torrential conditions) but for anyone with a secret adrenaline craving, it’s fantastic to ride in the open salty air and trust the nature of physics whilst drinking in the surrounding seacape).
The Food & Drink
Unless you’re allergic (or vegetarian), it would be sacrilegious to come to these nautical-inspired surroundings and not order some form of seafood from the vast menu selection. Diners can enjoy key staples including The Hut’s beloved surf and turf, lobster and fresh fish dishes including the ‘Big Fish,’ which showcases the team’s ingenuity and commitment to elevating the dining experience.
The latter is a signature dish featuring the largest catch of the day, sourced directly from the restaurant’s local fisherman. Sold by weight and designed to share, the staff fillets the enormous fish tableside, making it both theatrical and ultra tasty.
To kick things off, I start with Monkfish Tail – a perfectly-torched delight presented atop a bed of vibrant Mediterranean tomato salsa and lashings of green Nasturum oil. Each generous bite glides down far too easily, paired excellently with a few other sharing plates of Padron Peppers, Cod Croquettes and juicy Nocellara olives.
For the main dining experience, I loosen my belt and order the holy trio – lobster, salt-flecked fries and a crisp glass of pale rosé. It’s a beautiful sight to behold when it arrives and much like the Big Fish, a fun one too. I don a provided bib and get to work, digging into the meaty claws with the greedy pace of an unleashed and underfed hound.
I’m very much ready to burst out of my jeans by the time dessert rolls around, and with the vague blurry memories of those Spanish restaurant toilets seared like a cattle mark into my brain, I avoid the sugary risk upon remembering the returning rib ride to Lymington.
My fellow guests however get thoroughly stuck into the array of sweet delights – with the particularly creative Alaska Cone meringue ice cream even provoking a few brave spoonfuls from my gluttonous self. Waste not, want not after all.
The Wordrobe Verdict
The 2025 summer season might almost be finished but it isn’t fully over ‘til the fed lady sings. If a restaurant was ever an ‘It Girl’, this would surely be it. Ideal for a truly fun restaurant experience that is both special and sumptuous, when it comes to The Hut it’s never too early to keep your finger on the pulse for the next summer booking season.
Make it happen
How: Find out more and make a booking via thehutcolwell.co.uk
When: Open until 1st November for the 2025 season.
Where: Colwell Chine Rd, Colwell Bay, Freshwater PO40 9NP
Words by Sophie Ritchie, Editor
