After sojourns at The Falcon and Chimney’s Restaurant, he settled as commis chef in 2001 at the hallowed Winteringham Fields, and was named Head Chef two years later, at 23.
After maintaining two Michelin stars and winning one of his own, he departed for Waldo's at the Cliveden and was ultimately seduced by running his own business on the Isle of Wight at The Hambrough.
Four months after taking on Head Chef duties in 2008, Thompson won the island its first Michelin star - later taking it to No.26 in the Good Food Guide restaurant rankings. He also ran the more relaxed The Pond Café, which had two AA rosettes and was listed in The Good Food Guide. He has since left The Hambrough but remains on the Isle of Wight at another fine hotel - The George, where he conjures seasonal delights with supreme local produce.
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 may share space on menus with a pressing of smoked eel, pork belly, foie gras and Granny Smith apple.
Thompson treats prized ingredients with respect and a generous portion of imagination. His 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."