Events really overtook many of those who joined in the #manxmarch challenge, to eat only locally-grown and produced food for a week.

The arrival of the coronavirus almost precisely in that same week certainly brought the importance of supporting local suppliers into sharp focus but it also greatly increased demand and made some local food products a lot harder to come by.

Luckily, many of the people who were taking part had already done their food shopping before panic buying stripped the shelves and were well prepared for making lots of locally-based meals.

And, if you take a look at the #manxmarch page on Facebook, you will see that many families around the island have been eating royally: hearty roasts, steak diane, wild garlic pesto, risotto with streaky bacon and nettles, and some truly five-star fish pies.

Stuart Meade from Red Mie Farm in Ballaugh was the one who kicked off the initiative. Reflecting on how it has caught the Manx public’s imagination, he says: ’We currently have over 3,200 members of the group and the vast majority are getting involved, sharing their tips and recipes, asking for recommendations and inspiring each other to try new things and explore what our island has to offer.

’To say we are blown away by the response would be an understatement and, whilst current events have brought the importance of our local food supply into sharp focus, we hope that this encourages everyone to value their local producers and not just in times of difficulty.

’Fishermen work to quotas, farmers plan years out and, if we give them the confidence to produce more for our island, our produce will stay here and sustain all of us, not leaving us at the mercy of events elsewhere even when the cheaper imports start to trickle back on to supermarket shelves.

’What we’ll take away most from this though is what a fantastic community we have here, all sharing, all enthusiastic and all passionate about our amazing little island. Seeing people try new things from baking their own bread, making their own pasta or preparing their own homemade soups.

’Our favourite was slow-braised oxtail from Lee Mayers, a cut of meat we wouldn’t normally try but certainly will do again: highly recommended and incredibly versatile.

’Doing #manxmarch wasn’t difficult or a chore, it was a genuine pleasure: shopping felt more adventurous than trudging down some aisles in a supermarket, you felt like you were doing something good that had benefit and that in turn made you feel good. Abundance of food is one of the greatest and simplest luxuries and we are truly spoiled here.’

Annabel Flo Gentry, who runs Flo the Coffee Van, has seen her business grind to a standstill following the Chief Minister’s announcement on March 16.

She says: ’With that announcement came a steady flow of cancelled events for April, May and June and some even falling into July - which is totally unavoidable.

’It also saw shops and supermarkets selling out of much-needed food groups and vital ingredients for some of my cakes, like sugar and chocolate. The poor husband had to queue for hours on end in many shops just so I could get my Mother’s Day orders out before we shut The Flapjackery doors for the self-isolation period.’

Despite this, Annabel and her family were not diverted from their #manxmarch goal and she describes how the week went: ’Every morning we would start the day with either porridge, made with Aalin dairy milk, or a bowl of Paula’s Kitchen turmeric granola. At the weekend we had a free range egg from whatever honesty box we passed that week on hot, buttery Ross Bakery toast.

’Our favourite meal for that week was Andreas thick pork sausage and Manx mashed potato with loads of gravy.

’It was two of the Flo household’s birthday so we treated ourselves to a big slap up late afternoon lunch at Filbey’s Bistro in Peel. Spoiling ourselves with as much off the menu as possible knowing it would be a long time before we could eat out again.’

She says the one thing not-strictly-Manx that they couldn’t do without was chocolate: ’That is always in the shopping trolley: we have a very sweet tooth in this house.’

And a new product she had found during the week’s shopping? ’We discovered a style of Manx honey we’ve never heard of before - Raw Manx Oilseed Rape Honey from the Ballacunner bees. Absolutely gorgeous right now with a big slice of lemon and hot water - keeps those Covid-19 germs at bay.’

Annabel is using her time well while her van is off the road: ’There is always a silver lining with Flo and myself - we will be ready and armed with many new cakes and traybakes for Flo’s counter. I’m using my isolation time at home to experiment baking for all those street parties that are going to happen when we come out of this pandemic!’

Sarah Jarvis, who also completed her week with flying colours, says: ’Clearly, it would be much easier [to eat local] if it weren’t for coronavirus and shopping restrictions.

’But it was not hard to do, once I adapted my mindset away from big supermarkets for everything, and some shortcuts from M&S. For instance, I would buy tubs of fresh cheese sauce but now make from scratch. It just takes longer, but there is something immensely satisfying in that and knowing your ingredients have no food miles and support the local producers, suppliers and economy.

’I have enjoyed having the time to experiment and learn new things: I made pasta for the first time (Laxey flour, Gellings eggs) and bought a pasta machine from Butler’s Choice rather than order one.

’My top producers and suppliers have been Lee Mayers at Kirk Michael, The Fish Market at Ballapaddag, Magher Grianagh farm shop at Sulby, the Ramsey Farmers’ Market, A&J Butchers, IoM Creamery for doorstep delivery of milk, cream, butter and eggs, and Ballapaddag for Noa bread and veggies.’