Author: Sally Perry
Robert Thompson Michelin Star Chef Joins The Hambrough:
Thursday, 17th July, 2008 at 2:35 pm, Isle of Wight
Ventnor Boutique hotel, The Hambrough is getting geared up to welcome a new chef next week, when Michelin star holder, Robert Thompson joins the gang.
He leaves behind his position as Head Chef at Cliveden and we hear is very excited about the untapped potential of the Island.
“What better opportunity can there be? I’m filled with excitement at the thought of taking on The Hambrough and I have a great feeling of something big around the corner. In one day you can find the most amazing produce on the Island, there is so much for me to discover and so much for me to take inspiration from.
Not many get the opportunity to achieve their life time ambitions, they may never be in the right place at the right time. I have the opportunity right now. With vision and the commitment of my team along with my own burning ambition to reach the top, I can not wait to light up the stoves and start my next adventure.”
He’s got a lot of experience in wowing the judges from an early age. After starting catering school at the tender age of 16, he went on to become a regional finalist in the Gordon Ramsay Scholarship.
In 2002 he was awarded Young Chef of the Year and was recognized as a national finalist by The Roux Scholarship.
Four years later he won an Acorn Award, 4/5 Rosettes in the AA Guide and an unprecedented 9/10 in the Good Food Guide.
Blimey!
His first Michelin star came in 2006 at an incredible age of just 23 years old, the youngest ever to achieve this standard.
The Michelin star chef won’t have to get used to working with strangers when he comes down to Ventnor next week, as he’s bringing his own team with him. For the role of General Manager, he’s chosen Johan Brouckaert, who is experienced in working at 2 and 3 Michelin starred restaurants such as The Capital and Le Gavroche.
Robbie will also be overseeing the sister restaurant in Bonchurch, The Pond Café and is very excited about the array of produce available on the Island.
We look forward to trying out his new menu, perhaps we’ll be invited along to review the specials!
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Blimey is spot on, well done the Hambrough!!
His previous place was named 4th best restraurant in 2007 by the Good Food Guide, only beaten by the likes of Gordon Ramsay and Heston Blumenthal’s Fat Duck.
Ventnor will be well and truely on the country’s foodie map. I will look forward to Matt & Cat’s review.
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Saying Robert Thompson was the youngest chef recognized with by the Michelin guide is not correct. The youngest one was Jordi Juncà, in Catalonya, in 2002. He was only 18 and his family’s restaurant is Ca L’Enric.
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A lot of people including myself could be put off staying at the Hambrough by the food Robert Thompson serves up in the restaurant. He needs to have traditional englsih food on the menu not this fancy stuff. I know of people who have stayed at the Hambrough but have gone elsewhere to eat. The room rates and cost of eating there are sky high compared with much better establishments. The hotel is very bare and looks unfinished.
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I am a local and have eaten at the Hamborough 3 times in the last year- the food is great – its a real asset to Ventnor and the Island. To suggest it should serve ‘traditional English food and not this fancy stuff’ is ridiculous – it is real English food – it’s just not what Lawrence likes – there is plenty of choice of that elsewhere in Ventnor and on the Island – the Hamborough is the type of high quality restaurant that puts a backwater like Ventnor on the map and will bring back people who will spend money locally.
As to the decor- its simple and looks good – if Lawrence doesn’t like it, there’sa simple answer -spend your time and money elsewhere !
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Have just eaten at the Hanborough and finally realise what fine dining actually means, the food, service, tableware, lighting and quiet background music were all perfect and whilst I could not afford to eat there all the time, for a special occasion its hard to beat, well done Robert and team
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Thank you Lawrence for your comment.
Of course everyone is entitled to their own opinion.
I would disagree with your entire comment and wonder what you base it on? The cost of dining and room rates are as they are because of the quality standard that we work to and maintain.
What is traditional English food? Does everyone want to eat what they can cook at home? The Hambrough get’s busier every day, is this because i’m serving the wrong sort of food and because the hotel is bare and un-finished… I think not.
As a team we listen to positive and negative feedback- we act on this and get better as a result.
It’s rare that i get involved and make comment on views written about us- on this occasion i have replied because your review simply does not deserve to go un-challenged
Kind Regards
Robert
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Recently visited the Hamborough’s restaurant on a weekend away. The food was amazing and the staff were brilliant making sure that you felt comfortable and made the experience really special for me and my sister. I always wondered what michelin food tasted like. I cannot believe how you can take simple ingredients and make them so out of this world.I feel really spoilt now and every meal since cannot touch this. Thank you, still remembering the sauce!
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Never been tot he Hambrough but I will do to celebrate my film being produced but Lawrences remark reminds me of my dear old grandmothers saying “There’s always got to be one.”
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Theres an old saying
“Horses for Courses”
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There’s another one. Pearls before swine.
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I have just made a service call to the Hambrough, as a sales and service engineer I have worked in a great deal of top Hotels and catering establishments, Harrod’s, The Ritz, The Dorchester, The Lanesborough, to name a few. I am very impressed by the immaculate facilities at the Hambrough and the professionalism behind the scenes.
Well done Robert and the staff, keep it up.
Tony Fuller
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