Robert Thompson has won nearly every accolade imaginable since starting his career in 1997 - and he’s only 30. Inspired to cook by brother Patrick, he acquired a love of cooking at 10 years old.

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.

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 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.'
 

Awards

The AA culinary accolade
Three AA rosettes

The Michelin Guide
One Michelin star


Restaurants
Pond Café
Pond Café Pond Café is a snug, modern locale for Thompson’s award-winning modern European cooking. A relaxed setting with seating both indoors and in the shade outside not too far from the pond that gives the restaurant its name.

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Robert Thompson Recipes - See All


Robert Thompson on Twitter

Robert Thompson

@RThompsonIOW

2 weeks

@thefireplaceiow Sure is, both Isla's and Isla's Conservatory are open. Look forward to seeing you hopefully.

Robert Thompson

@RThompsonIOW

2 weeks

Better already! http://t.co/rMTXU7aROH

Robert Thompson

@RThompsonIOW

2 weeks

New extraction on the way, Very happy chefs! http://t.co/FrMvF2sFFd

Robert Thompson

@RThompsonIOW

2 weeks

RT @gbchefs: Courgette tagliatelle with pan-fried red mullet, looks outstanding @RThompsonIOW http://t.co/ZCHUZzBZ2z via @gbchefs http://t.…