Smoking Lobster

01/05/2026

BANK HOLIDAY BLISS ☀️ 🍣 🦞

08/04/2026

18/03/2026

Did you know we are a great place for a casual snack and a cocktail? The weather this week is epic! Visit Ventnor for seaview’s and outside seating at any time… or Cowes for a stroll through the town and a lush walk to Gurnard… everyone and their dog are welcome !

11/03/2026

Our Katsu Maki Roll, Smoked Pepper & Mango Salsa… it’s bursting with flavour and is available as part of our off season offer until the Easter Holidays start..

28/02/2026

The sun is making an appearance again today … join us for lunch or a drink by the sea …
📸 negroni sour using

24/02/2026

The ☀️ is creeping out this week… make the most of it in Ventnor whilst we are still serving our off- season menu 2 courses for £25 and 3 courses for £30

22/01/2026

❤️Celebrate Valentine’s Day with us on February 14th for an unforgettable culinary experience ❤️

Indulge in our sharing menu, for a range of delicious dishes.

Book now via our website - www.smoking-lobster.co.uk or call 01983 855938.

15/01/2026

So much care goes into every element… this scallop dish courtesy of
Don’t forget our Off Season Menu is available every lunchtime and 5-6pm excluding Sundays. 2 courses £25 / 3 Courses £30… make the most of it until Easter

10/01/2026

Happy Ginuary here’s a recipe from us! 🍸

Winter Mermaid
Available now at Smoking Lobster Cowes and Smoking Lobster Ventnor

Recipe

35ml (or 50ml ;) Winter Mermaid Gin
50ml Medium Bodied Red Wine (we use Gamay)
50ml Cloudy Apple Juice
25ml Mandarin Syrup
5ml Homemade Fig Syrup
Orange Rind
Ice
(Dehydrated Fig Leaf Optional Garnish)

*Mandarin Syrup; to every 200ml Mandarin Juice add 100ml Water and 100ml Caster Sugar and some of the mandarin rind, pith removed. Simmer in pan, reduce 1/3 off

*Fig Syrup; bake 8 large Fig Leaves in oven until dried but still green. Just as the leaves start to curl. This should take up to 5 minutes on 180C. In a saucepan add 1 litre of water, 250ml Caster Sugar, 250ml Honey and simmer until all has dissolved. Add the fig leaves and simmer for 10 minutes. Set aside and leave to cool for a couple of hours before removing the leaves and putting into container.
Add all ingredients apart from the orange rind to a cocktail shaker and shake with ice, strain in glass of ice. If you don’t have a shaker you can add ingredients to a clean bottle with a lid, give it a good shake and pour into a glass with ice.

Using a peeler take your orange rind. Squeeze the oils around the rime of the glass. Using a blow torch or lighter, torch the orange rind and pop into the top of the drink for garnish and aroma. If you have a drinks smoker at home this also works really well. It is what we use in Ventnor Smoking Lobster...

Enjoy Ginuary Guys 🥂 @

08/01/2026

Our Off-Season menu is available at both venues (different menus) until Easter holidays. We have extended it to Saturday lunch and dinner too so treat yourself to a foodie meal for just £25! Eat in or takeaway 🤛🏽
Look out for a new menu update in Ventnor next week 💥

20/12/2025

Homemade Vintage Eggnog is on our menu through the festive period… boozy creamy and delicious