Chef Robert Thompson MBE and Vlaze
Outside with Robert.
Cooking, gathering and a little sea air. A summer of open-air cooking on the Isle of Wight, in partnership with Vlaze.
A shared appetite for the outdoors
Take the kitchen outside. Let the afternoon unfold.
There is a particular pleasure in cooking outdoors. Ingredients on the board, something good on the grill, and people gathering nearby before anyone has been called. Robert’s work with Vlaze moved the kitchen into the open air and put it where everyone was already standing.
What follows is a summer of it: prep in the morning light, service as the tide went out, and afternoons that quietly turned into evenings. Vlaze also sat Robert down for their own journal: Five minutes with Robert Thompson.
From the outdoor kitchenThree short films, shot beside the sea. All have sound.
A closer look at the cooking.
Film 03 is the tarte tatin Robert teaches at his cook school, and it’s written up step by step for an oven or a barbecue at home. Get the recipe.
The kitchen at the centreBuilt for weather and for work
A place to cook. A reason to stay.
Preparation becomes part of the conversation. Nobody stands in a garden waiting to be fed when they can stand at the counter and watch it happen, and once they are there, they tend to stay.
The units are built for weather and for work: a surface wide enough to actually prep on, the grill within reach, and everything kept where it can be got at without going back indoors.
Around the kitchenThe counter does as much work as the grill
Stay for a little longer.
A drink poured, music on, another conversation started. Good outdoor cooking has a way of turning into a whole afternoon, and the counter ends up doing as much work as the grill.
Something good starts here.
Food has a way of bringing a brand’s story to life. For conversations about cooking, content and experiences with Robert and the team, get in touch.