There’s a certain smugness to travelling the width and breadth of the Isle of Man. Though only a short plane ride or 2.5-hour ferry trip across the Irish Sea, it sort of feels like you’ve got the place to yourself – a hidden secret.
You’ll find none of the kiss-me-quick culture typical of Britain’s coastlines. Instead, happen upon working fishing ports, towns and villages, sweeping, rippled sandy bays with shimmering crystal-clear water, undulating walking country... and fairy bridges.
This UNESCO designated biosphere seems to almost run on its own clock, to its own beat – quietly, unassumingly and humbly.
One thing islanders aren’t so quiet about, though, is the food and drink scene, which is quite simply world class. Farmers and makers working together to proudly grow, create and showcase ingredients and produce that will stop you in your tracks.
Here’s how to make a feast of a break here.
Day 1
Land in the port of Douglas, looking out for some of the quirkier sights of the island. St Mary’s Isle (also known as The Tower of Refuge); a tiny castle perched upon a submerged reef, designed by RNLI founder Sir William Hillary as a refuge for wrecked mariners. And beyond, a lifelike sculpture of famous island natives, The Bee Gees, captured in motion.
Less than 10 minutes outside of Douglas, put your feet up at the 4-star Comis Hotel & Golf Resort, where a comfy bed, modern surroundings, spa, gym, golf course and restaurant await to meet your every need.
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Dinner
Once you’ve freshened up, take a drive back to Douglas’ quay in the early evening. Admire the jumble of yachts and boats bobbing on golden water, overlooked by a collection of unique historical buildings – many housing bars, restaurants and cafes; customers spilling out to catch the last of the day’s rays.
Little Fish Cafe peeks out on a corner with its serene oceanic colour scheme – the bustling kitchen, framed by blackboards scrawled with the specials of the day.
Order a cocktail (alcoholic or not). The front of house team have incredible palates - their ability to balance sweet and sour is second-to-none. A lavender lemonade sundowner here is a must.
Expect generous portions of nicely presented seafood with a distinctly Manx flavour. An impossible number of sweet little queenies, swimming on a tranche of local sourdough in a bacon cream sauce; succulent Port St Mary crab cakes against a vivid roasted tomato sauce; battered sea bass with house chips and tartare sauce; Manx lobster bathed in garlic butter.
Sate your sweet tooth by dipping a teaspoon into the ‘world’s smallest sundae’, or indulge in dark chocolate mousse with caramelised white chocolate and passion fruit.
Day 2
Breakfast
Rise early and get yourself over to Noa Bakehouse’s cafe opposite Douglas’ main ferry terminal. Embrace the uber cool industrial chic setting, as you tuck into their brunch menu (available until midday). Think filled sourdough bagels, good things on toast, homemade granola, or your choice from the counter – be that a fudgy almond croissant, or dense, cocoa-rich brownie.
The squidgy-soft French toast is a sight to behold, with warm hints of vanilla, oodles of organic Canadian maple syrup, and rashers of smoked Manx bacon.
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And you can’t go wrong with a bun of Manx sausage, bacon and egg, washed down with their own smooth house blend coffee.
Afterwards, hop onto one of the Manx Electric Railway’s absolutely charming tram carriages (all dating back to before 1910) meandering your way along the seafront to Laxey, where you can continue onwards, chugging up to the island’s highest point – Snaefell. On the way, pass the astonishingly beautiful candy cane coloured, whimsical Laxey Wheel (also known as Lady Isabella). An impressive feat of engineering, she’s the last surviving original waterwheel in action in the world.
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On your route to the top, you’ll also pass the rather sombre, but fascinating site of the remains of the Snaefell mine disaster of 1897.
Once at the top, look out over your surroundings, and enjoy a cuppa and cake at the tearoom. The tram will then return you or, if you’ve got sturdy walking boots and strong legs, hike to The Bungalow, where the station master (if you’re nice to him) will point out the safest route to back to Laxey. It’ll take you around two to three hours, but we think it’s worth it for the valley scenery, accented by wild grasses, plumes of purple bell heather and (in spring) the bright red and yellow catkins of Arctic willow.
Lunch
From the tram/railway station at Laxey, walk (20 minutes) or drive (if you came by car) down to the seafront and harbour, admiring the glassy water and soft sandy beach framed by rugged, jewel-green coastline.
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Eating here, at The Shed, is something you won’t forget in a hurry. The owners have put so much love into all the little touches. Homemade breakfasts, lunches and bakes. Boxes of cushions and blankets to provide customers with creature comforts. And, next door at the crumble hut, scoops of their own gelato, churned with Manx cream and milk, homemade fruit ice lollies, and pots of pick ‘n’ mix style crumble. We recommend the decadent sweet cherry base, chocolate crumble and a swirl of their own whippy ice cream – all eaten outside, or on the beach, with sand between your toes. Joyful.
Dinner
The Boatyard in Peel is a bright, colourful, fun setting for lunch or dinner, with cheery staff, and a proud thread of island flavours running through both the food and drinks menus. Manx kipper rillettes; crab toasties filled with shellfish from Niarbyl Bay; local fish gratin; local haddock fish fingers; Manx steak. When the produce around you is so good, they say, why look anywhere else?
Begin with a golden-edged, herb-freckled pancake, folded around tender Manx queenies, crispy bacon lardons, white wine sauce and Manx Cheddar. Or the seriously good confit of duck pie, with its subtle Asian flavours.
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Lobster is a must, landing on the table with proper chip shop chips and your own vinegar shaker. Or sink your knife and fork into seriously seriously good, pan-fried fillet of hake, topped with the lightest, sweetest local crab, bound in a citrussy mayonnaise, finished with sea vegetables, crushed potatoes and crab bisque with a briny, deeply savoury essence.
End with a slice of their Shipwreck Tart – an exquisitely naughty meeting of buttery nuts and booze.
Day 3
Breakfast
Drive over to the Sound Cafe near Port Erin for breakfast, brunch or one of many many cakes and bakes proudly sitting in the counter.
Here, having pootled along a narrow track road, you can experience the breathtaking wildness of the Isle of Man, looking across to the Calf of Man – a 600-acre island nature reserve where more than 30 species of seabirds breed annually. Boat trips can be pre-booked to explore.
Or visit Cregneash – the oldest open-air folk museum in the UK, where you can watch a slice of Manx life in action through live craft demonstrations.
Lunch
Wind your way along the Southerly part of the island, stopping to admire Port Erin’s bay (ideal for a dip), before returning to Peel in the West. Bikers will appreciate the teeny Leece Museum. The entire downstairs space is home to an impressive private collection of motorcycles from TT races. For a longer experience, head to the nearby House of Manannan – an excellently curated voyage of discovery through the folklore and legends of the island.
A walk around the castle at Peel is a given. Keep your eyes peeled for lazy seals bathing on the rocks, or (if you’re lucky) dolphins and whales further out to sea.
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Locals recommend The Black Dog Oven and its “absolutely brilliant” pizzas for lunch, served in an informal courtyard.
Both The Cod and Castle, and Peel Fisheries, serve great fish and chips. But, for our money, the perfect lunch is to be found at the little Fish Bar hut overlooking the golden beach, where you can try queenie scallops in loads of different guises, from simply fried with bacon and garlic, to sauced, or even pickled. Everything’s cooked to order. There’s something quite special about eating out of a scallop shell too.
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Dessert has to be a cone of award-winning ice cream from Davisons on the seafront – made with Manx dairy. There’s all manner of flavours to devour – raspberry ripple, chocolate, coconut and lime, black cherry and cream – but you absolutely cannot leave without sampling their additive-free, homemade soft whip.
On your way back to Douglas, stop in at Tynwald Mills – a shopping village selling major clothing and homeware brands, with gift shops, a garden centre, and a very well stocked deli.
Dinner
Drive to the Isle of Man’s first capital – Castletown - a pretty harbour of ancient fortifications and fisherman’s cottages, presided over by Castle Rushen (built for a Viking king) and the world’s largest heron – an 8m sculpture designed by international artists Darren Jackson and Stephanie Quayle-Jackson.
Tucked away off the main drag is Smoky Sam’s - a modern homage to the art of BBQ, to fire up all your senses. The menu cleverly combines classic barbecuing technique and flavours with global influences.
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Start with a smoke-infused cocktail or craft beer before ploughing into the goodies. Burnt ends have the ‘wow factor’, being smoked for six hours, glossed with cherry cola glaze, finished with a cornbread crumb, and given the genius addition of tart pops of pickled cherry.
The baby back ribs are some of the best you’ll ever rip from their bones. So much meat, a satisfying lick of smoke, and a smear of char sui glaze. Just stunning.
As are the smoked brisket burger, the best ever mac and cheese, tarted up with paprika, thyme and mozzarella crumb, and dense little oak smoked new potatoes in za’atar, with fresh Lebanese tomato salsa.
Pud might have to be a sharing affair, and the best pick is the melty hazelnut chocolate cookie dough.
Day 4
Morning
Get up early and make a beeline for Robinson’s - a wholesaler and food hall just on the outskirts of Douglas. It is an absolute mecca for anything edible, and THE place to stock your car with local treats. The front hall blossoms with Manx-made biscuits, cakes, sauces, cereals, flour, chocolates, dairy and preserves, leading to a well-stocked deli, wet fish room, and a fruit and veg space packed to the rafters with not only seasonal produce (including Manx potatoes and soft fruits) but the weird and wonderful.
Then there’s the freezers, drinks area, fridges of prepared food, and world food hall.
Breakfast/brunch
Afterwards, before queuing for the ferry, get yourself a table at Vibe – a plant-based cafe and restaurant just off the Quay in Douglas.
Owner Laura Mowat opened the spot in 2022, following a journey of discovery in nutrition and wellbeing after she was diagnosed with breast cancer in 2015.
This place just feels gorgeous to be in, with its natural materials, plants springing forth here and there, patchwork of colours, and wellness books dotted about. There’s a sense, from the off, that you’ll be looked after.
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It’s probably one of the best plant-based cafes in Britain. The menu froths with life and nourishment, veering from an impossibly creamy spicy Korean rarebit with a cheezy savoury sauce, braised leeks, gochujang and homemade kimchi, to tender scrambled tofu on Noa bloomer bread, with marinated Portobello mushrooms, roasted Romano peppers, zhoug and soy toasted seeds.
You’ll find a dizzying amount of choice on the drinks menu too. Do you go for the Liquid Gold juice (orange, carrot, apple, ginger, turmeric and cracked pepper), a nootropic soda, local G&T, cocktail, superfood latte, or one of several chai teas?
We recommend a mug of soothing Manx lavender hot chocolate or Happy Hot Chocolate (cacao, maca, peppermint oil, matcha and CBD), which arrive with cute little affirmation slips, setting you up for a calming journey home.
A taste of the Isle of Man - Okell's Brewery & Inns
A name you’ll see popping up all over the island is Okell’s. Founded more than 175 years ago, with ancestors of the original founding members still involved in the business, Okell’s brewery stands for tradition, heritage and community, while evolving continuously to meet modern consumer demands.
The brewing legacy is governed by the Manx Pure Brewery Act. Drawn up by founder Dr William Okell in 1874, this piece of legislation dictates the island’s beer can only be crafted with hops, malt, sugar and water. It’s a principle that guides how the brewery continues to operate as it produces its ever-expanding range, from the classic Bitter, to IPAs, and Nectar NEIPA. More recently, responding to the market, sessionable lagers have come into the fold, alongside a pilsner and cider. There’s a full suite of brews to try – truly, something for everyone.
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These are proudly at the pump in Okell’s pubs and inns across the island and in the mainland UK – a mixture of operator-managed, and inspirational house-run ‘heritage’ venues.
Heritage spots include The Whitestone, The British and The Cat with No Tail, where head of food, Lee McMullen, has been a driving force for change. The talented chef and leader has forged relationships with Manx farmers, growers and fishermen, bringing the best of the best to the brewery’s kitchens, each one having its own individual style and menus.
For Lee, it’s a personal endeavour. There is a wealth of beautiful ingredients right on the doorstep, made by people who care deeply about what they do. That passion and level of detail, be it rearing grassfed beef, or harvesting sea salt – matters.
At Okell’s heritage pubs, you can expect a level of creativity a cut above the rest. A mini Manx shepherd’s pie, filled deeply with local lamb and topped with creamy Manx potatoes, for example; corn ribs with gochujang glaze and Manx seaweed salt; or fresh Peel lobster roll with brown butter mayonnaise. A true taste of the Isle of Man.
A taste of the Isle of Man - Noa Bakehouse
Sitting in the middle of one of his cafes in Douglas, Noa Bakehouse founder Miles Pettit’s life is far removed from his former career working in the film industry in Soho. But the beating heart of London’s creative world is where the Noa journey began.
With a fascination for sourdough (which became an obsession), followed by a desire to learn more about craft coffee and (later) delving into the mysterious world of brewing.
Miles and wife Pippa have built a mini empire on the Isle of Man – one that puts people first, be they customers (there are loads of regulars), or staff, who are given genuine agency in the way the business is shaped, coming up with ideas, devising specials, and throwing themselves into projects they feel will drive Noa and everything it stands for forward.
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There are three Noa locations. One in the lovely historic Market Hall on Douglas Quay, another (where diners can see the engine room through a glass partition) opposite the ferry terminal, and a third by the beach at Port Erin. Each has its own vibe and menu, but the sentiment remains the same – great food and drink, made from scratch, with a sprinkle of magic.
By magic, we mean hidden touches that really make a difference. Building relationships with farmers on the island to grow grains for the bread. Using spent bread to produce beer. Working in a circular way, donating some leftover bread to the folk rearing animals that will end up on their menus – apparently pigs have their favourites – and sourcing green coffee (the top 15% of the crop) ethically, ensuring better prices for farmers, and the freshest beans in the cup.
Miles describes the operation as exciting and fun – no two days are the same. Bestsellers include their sourdough, sourdough bagels and seeded sourdough – all built around a more than 100-year-old starter he was gifted by London’s E5 bakery, and pampered daily as the “soul” of Noa’s bread.
The signature coffee blend (chocolatey and full-bodied) uses fresh beans from Colombia and Brazil, roasted to their specification, and sold alongside a range of single origin drops.
And head brewer Mo is about to move from the on-site microbrewery to a separate brewing location where he’ll expand the American craft beer-inspired cans - which currently include hazy pale ale, Fresh Prince of Lezayre, NEIPA Weird Uncle, and West Coast Session IPA Breezy Rider – as well as delving into ‘mad scientist’ territory, working on small batch runs (think blueberry croissant sours). Expect the unexpected.
Our Isle of Man food and drink picks
Manx Charcuterie: These guys breed the island’s rare Loaghtan sheep, primarily for wool, but have diversified into charcuterie. Their lamb salami is stunning. Slow maturing the animals creates a melt-in-the-mouth texture, with a gaminess enhanced by hints of rosemary, garlic, pepper and wine.
Manx Biltong: There’s a large contingent of South Africans on the island, who bring their food and drink culture with them. This maker’s biltong is some of the best we’ve ever tasted – made in small batches with grass-fed Manx beef.
Isle of Man Creamery: The creamery works alongside a co-operative of dairy farmers, whose grass-fed cows produce luscious milk, churned into butter, milk, and a large range of Cheddar-style and flavoured cheeses. We like the cracked black pepper variety.
Fynoderee Distillery: Exquisite packaging and storytelling, with a fine product inside the bottle. The Signature Gin is deliciously sippable, with a backbone of juniper softly rounded by aromatic lemon zest and sugar kelp, while their own distilled Spiced Rum, made with organic Colombian panela cane sugar, is viscous and long in flavour, delivering bags of vanilla and dried fruit.
Manx Kippers: Visit Devereau & Son in the middle of Douglas and buy a box of their succulent, oily, moreishly smoky kippers. They’re also available frozen at Robinson’s.
Don't leave the Isle of Man without trying
Scallops – the best you’ll ever had. Three varieties are available, Queen, King and Queenies
Lobster – Available all-year-round
Crab
Manx pork
Loaghtan lamb
Manx potatoes
Manx beef
Manx butter and cream
Isle of Man Food & Drink Events 2027
April: Isle of Man CAMRA Beer and Cider Festival
July: Isle of Man Southern Show
August: Isle of Man Royal Agricultural Show
Early September: Peel Lobster Fest
How to get to the Isle of Man
The Isle of Man Steam Packet Company operates several trips per day between Liverpool and Douglas, with food and drink and shopping on board, cabins, and premium lounges.
Flights to the Isle of Man depart from Birmingham, Bristol, Edinburgh, Liverpool, London City, London Gatwick, London Heathrow, London Luton and Manchester.
