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 – ;ater 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.
It’s a lovely Sunday afternoon and we are planning to have lunch in the Garden, main course is beef and for starters we were inspired by Robert Thompson’s lamb carpaccio starter on Great British Chefs. Still making our minds up on dessert.
The full recipe can be found here on Great British Chefs as well as lots more information about Robert Thompson.