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Cowes Enterprise College students to showcase foraging skills on BBC's Morning Live
Robert Thompson, Chef
Michelin-star chef, Robert Thompson, first arrived on the Isle of Wight in 2008 when he joined The Hambrough in Ventnor.
He gained the restaurant a Michelin Star, retaining it for several years. He left The Hambrough in 2013, then joining The George Hotel in Yarmouth.
In 2015, Robert opened his own Restaurant, Thompson’s, in Newport.
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Flying the flag for the Isle of Wight once again, Chef Robert Thompson's RT Café Grill is crowned Best New Restaurant in the UK
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The application gives away the great location and says he hopes to open RTCafeGrill, as well as Thompson’s restaurant there
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A heartwarming evening at Esplanade's charity gala raised £21,000 for Isle of Wight charities
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Robert Thompson gave a masterclass in cooking at Cowes Enterprise College in hopes of inspiring the next generation of foragers
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This is the first short film that People Media have created for the BBC's One Show, and it focuses on the autumnal joy that is foraging
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As well as the name change, visitors to what was known as North House will be able to see some other changes too, as the new owners put their own imprint on the hotel
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His Royal Highness heard how Robert Thompson has diversified his business in light of the Covid-19 pandemic
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If you've ever had the pleasure of eating Robert Thompson's culinary creations, you'll already know that he's a very 'Great British Chef'. It's no surprise to see him featured in this latest cookbook.
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Robert Thompson and his team donated their time and produce for a sensational four-course meal. Accompanying drinks were selected by Eurovines, while Coast and Country provided tables, chairs and cutlery. Not to mention volunteers who gave their time to help with the running of the dinner.
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The event will support three Isle of Wight charities and features a three-course meal by Robert Thompson as well as a night of entertainment.
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Robert Thompson and his team will be rustling up some delicious seasonal delights at the Hospice later this month. He'll be preparing food for the inpatient unit, and treating visitors in the EMH public café to some of his tasty dishes.
