Robert Thompson: About Robert
About Robert
Robert Thompson was inspired to cook by brother Patrick at 10 years of age, now 29 Robert has won nearly every cooking accolade going.
Robert settled as commis chef in 2001 at the hallowed Winteringham Fields, and was named head chef two years later, at 23 when he won one of his own Michelin Stars. Robert was offered the head chef role in Waldo’s at the Cliveden and was ultimately seduced by running his own business on the Isle of Wight at The Hambrough soon afterwards.
The Independent’s Tracey MacLeod describes Thompson’s style as ‘classic-with-a-twist’. Pan-fried scallops with cauliflower ‘cous-cous’, Ras el Hanout and coriander shoots shared space on a recent tasting menu with a pressing of smoked eel, pork belly, foie gras and Granny Smith apple.
Thompson’s food is never plain, but neither is it obtuse or inaccessible. According to The Chef Hermes’ Blog, ‘[Thompson] doesn’t want the starched, stuffy service and has managed to find a happy medium.’
Read Robert’s 2011 Good Food Guide Interview here
Latest from Twitter