Isle of Wight restaurateur Robert Thompson was the youngest British chef to be awarded a Michelin star in his own right in 2007, aged 26. He reopened his flagship Newport restaurant in January 2023 and has just been awarded an MBE for services to hospitality, tourism and charity.

Your first ever job in a kitchen was…

At Woodlands Manor Hotel in Bedfordshire, close where I grew up. My brother was the sous chef. Our parents were both keen cooks and I always wanted to be a chef – I can remember creating a design for a bar and restaurant aged just 10!

After a stint as a washer upper at Woodlands Manor, they allowed me to help on desserts. After my GCSEs, my brother persuaded me to go to Catering College at Thames Valley University but it wasn’t for me and I left after a year. Instead, I had a baptism of fire working with John Burton Race at L’Ortolan in Berkshire. The pressure was incredible.

Career highlight?

It’s hard to pick between being made head chef at Winteringham Fields in North Lincolnshire, aged 22, where I was awarded a Michelin star. Or opening my own place on Isle of Wight. After leaving Winteringham Fields I worked as head chef at Clivedon House but it was a challenging time with the ownership and I wanted to spread my wings.

How did you come to live and work on the Island?

I found a job at the Hambrough in Ventnor. I was really taken with the Isle of Wight, especially the amazing produce and the laidback lifestyle. Being on a beach minutes after leaving the kitchen is still something I love.

There is a seasonal economy on the Isle of Wight but Thompson’s always has a year-round trade. We’re very fortunate to be well supported by locals. More and more, visitors are realising the Isle of Wight has lots to offer in winter as well as summer. I’m certain the food and tourism scene will only continue to grow in popularity.

Sum up your cooking style and what diners can expect from a meal at Thompson’s?

Fish dish Robert Thompson, Thompson's Restaurant Newport

Seasonality is everything. It makes sense to cook what’s in season as those ingredients will taste the best. I use local where possible but I’m not afraid to go further afield, especially Cornwall and the New Forest. In my dishes, the ingredients are mucked about with as little as possible – I want guests to remember what they’ve eaten and understand it.

Typically, my dishes are made up of three or four elements with my own twist that elevates them from home cooking. It’s all about excitements. For example, I our bread twists might be served with a homemade taramasalata that’s made with fresh lemon juice and beetroot powder, all blended on a high power which gives it an impressive texture. Or there’s the house sourdough and focaccia served with a rapeseed jam. Restaurant food doesn’t need to be loaded with butters and creams for flavour. I try and cut back on them where possible.

Most memorable moment at work?

You Be Chef restaurant box Isle of Wight chef Robert Thompson

It was probably when Prince Edward came to the Isle of Wight and we cooked him lunch in 2020. We’d launched our YouBe Chef restaurant at home deliveries, which really took off. He took a box home with him.

You Be Chef is still very popular but I’ve adapted it to fit with the requirements of the restaurant – and vice versa. For example, I’ve changed from a weekly or fortnightly changing menu to monthly menu. It’s all prepared in the kitchen during the week and then couriered out across the UK on Friday, ready for the weekend.

Lots of customers who order from You Be Chef have eaten in the restaurant – it’s a good way of keeping in contact with guests who don’t live on the Island year-round. Likewise, it’s a good advert for the restaurant too – lots of people who try them go on to eat here.

Chef Robert Thompson at Thompson's Restaurant Newport Isle of Wight

Your biggest mistake at work?

Trying to do everything myself and not delegating. I’m fortunate to have a fantastic team I can trust, so I’m far more laidback than I used to be. Being stressed means you can’t think clearly. That’s never a good thing.

You’re tired, starving and impatient: what do you cook for dinner?

A good, satisfying steak I can cook fast with a quick salad.

What would you cook to impress a date?

Roast dinner at Robert Thompson's Restaurant Thompson's Isle of Wight

Roast dinner. It’s not always easy to find a good one when you dine out. I’d really impress with the meat, vegetables and, most importantly, the sauce. Light roast chicken in the summer, beef in the winter. One of my favourite things to cook for the family is mackerel cooked on the BBQ with mayo. It’s quick, summery and so tasty.

Favourite chef?

Brett Graham of The Ledbury in Notting Hill. I’ve always admired his food and he’s really friendly. His style is quite low-key and he uses ingredients well but with a twist.

Favourite cookbook?

Thomas Keller’s The French Laundry Cookbook. It really inspired me when it comes to sous vide [a low temperature cooking technique]. The pictures are really inspiring too.

There’s a real cleanness to Thomas Keller’s dishes that I admire. I’ve been to his Napa restaurants, Bouchon and The French Laundry, where I had a poached lobster with Caesar salad dressing pearls, it was an incredible dish. I was also blown away by the level of service. My fiancée had a cough and without saying a word, they brought her a fresh honey and lemon tea with verbena to drink.

Favourite type of cuisine?

Classic French. It’s the roots of how I was taught by Germain [Schwab, the original chef-patron at Winteringham Fields]. Away from the kitchen, I like Indian food (not too hot!), and flavoursome Thai food like coconut shellfish soup.

Favourite kitchen gadget?

I’ve just bought an incredible pasta roller that cuts in a fluted pattern. It was expensive but makes job a lot easier.

Favourite local café? Restaurant? Hotel?

Caffé Isola here in Newport – a brilliant coffee roaster that also does tasty cakes and pastries. The Coast in Cowes is a go-to for laidback pizza and burger, I like to take the kids here as it has a great atmosphere and it’s affordable.

Favourite local markets and suppliers?

The amazing Tomato Stall. I’ve used them since I arrived on the Island. Harvey Browns Farm Shop is brilliant for asparagus and other fresh seasonal vegetables. I also love Chalk Stream trout which I recently put in a seafood ravioli with crayfish and fresh crab.

What mistake do inexperienced chefs tend to make?

Doing it for the wrong reasons. These days, there’s a real draw towards the kudos of being a chef, especially with social media. The reality can come as a shock. You need to learn your craft – Gordon Ramsay said you need to give up 10 years of your life and he’s right. Sadly, I’ve seen college leavers at 18 or 19 getting promoted too soon because of lack of staff and it’s very hard for them to keep control of the kitchen. I’d also recommend having smaller menus done well, rather than trying to be all things to all people.

Favourite ingredient and why?

Currently it’s rock samphire, gathered on cliffs at Ventnor. It’s not as salty as regular samphire and goes really well with rabbit and chicken.

Most over-rated dish/ ingredient?

Truffles, caviar and fois gras. Truffles can be very hit and miss and truffle oils are often very expensive and not necessarily very good. I always buy from a good supplier and use sparingly.

The dish you’re most proud of creating?

I’m pretty pleased with this summer’s tomato tart. I’ll dehydrate half the tomatoes and skin the other half and hang them up, using water to make a high intensity dressing. It’s topped with herbs, flowers, nasturtiums. We also do some delicious feuilles de brick pastry tubes piped with lightly whipped goat’s cheese. It’s all about using local ingredients to their best potential.

Tell us your best ever cooking tip?

Be organised. Have your kitchen completely cleaned down and have everything you need ready to go.

Three dishes every home cook should master?

Fresh pasta. It’s so enjoyable to make and if you pop it in the freezer, it’s a quick meal. Risotto, because it’s adaptable for different times of the year and always filling, though I’d recommend using carnaroli rice rather than arborio. I’d also say being able to cook – but not overcook – a really nice piece of fish like cod, halibut or red mullet.

Try Robert’s dishes at Thompson’s in Newport, or recreate some of them at home with a You Be Chef at home dining kit.

What’s Cooking? Chef Robert Thompson

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