ABOUT MBE CHEF ROBERT THOMPSON
From Michelin Star Prodigy to Isle of Wight Culinary Pioneer
MBE Chef Robert Thompson has spent the last two decades building one of the UK’s most respected culinary careers — marked by passion, precision, and a deep connection to the Isle of Wight.
In 2007, Robert became the youngest British chef to be awarded a Michelin star, aged just 26, while leading the kitchen at the acclaimed Winteringham Fields in Lincolnshire. But rather than chasing the bright lights of London, he made a move that surprised many — relocating to the Isle of Wight, determined to create something more personal.
Making Island History at The Hambrough
Robert took over the helm of The Hambrough in Ventnor, and in 2009, he made history by earning the first-ever Michelin star on the Isle of Wight. This achievement wasn’t just personal — it put the island on the map as a destination for serious food lovers.
His cooking at The Hambrough was celebrated for its elegance and restraint, combining classical training with modern flair and a profound respect for local ingredients.
Opening Thompson’s in Newport
In 2015, Robert opened his first solo venture — Thompson’s — in Newport, Isle of Wight. Here, he further refined his vision for accessible fine dining. Thompson’s was all about freedom: from the confines of formality, from restrictive menus, and from anything that got in the way of great food and genuine hospitality.
The restaurant received widespread acclaim and became a favourite for locals and visitors alike, setting a new standard for island dining.
A New Chapter: RT Café Grill In Ryde
Today, Robert continues that journey with RT Café Grill and The Cellar — both located in Ryde, inside the elegant Royal Maritime House.
RT Café Grill is his most relaxed and inviting space yet: a European-style bistro with local soul, where menus are written daily and dishes shift with the season.
The Cellar is a private dining room tucked beneath the restaurant, perfect for bespoke tasting menus, family celebrations, and intimate events — all cooked personally by Robert and his team.
Together, these venues represent the essence of his philosophy: refined but relaxed, ingredient-led, and always grounded in a sense of place.
Awards, Recognition and Accolades
Michelin Star – Winteringham Fields (2007)
Michelin Star – The Hambrough, Isle of Wight (2009)
Featured in The Good Food Guide, Square Meal, Michelin Guide UK
Named Chef to Watch by multiple national critics
Longlisted for The Cateys – Chef Award
Contributed recipes to the Great British Chefs Cookbook – celebrating the UK’s leading culinary voices
Regular press features in publications including Olive, The Caterer, and The Guardian.
For Press, Collaborations & Events
To discuss media enquiries, cookbooks, guest chef appearances or brand partnerships, please get in touch.