Food & Drink

Isle be back! Star chef Robert Thompson MBE set to head up new Ryde eatery as Thompson’s relocates

Robert Thompson MBE, head chef at soon-to-launch RTCaféGrill.

By Daniel Face [email protected]

Published: February 16, 2024 | Updated: 16th February 2024

This spring will see the launch of RTCaféGrill at the Royal Maritime House in Ryde, serving breakfast, lunch and dinner with a laid-back vibe.

Thompson's logoThe venue features a long bar flanked by clothed tables and bistro-style chairs, with head chef Robert Thompson MBE cooking up such dishes as linguini carbonara and yellow-fin tuna salad niçoise.

Robert’s eponymous open-kitchen restaurant, Thompson’s, will also relocate from its current site in Newport to the Royal Maritime House – one floor below the café and grill.

Both eateries will be manned by the same team of chefs and the building is set to house a cook school.

Robert said: “I’m thrilled to bring some great news to Ryde by introducing a new dining venue with RTCaféGrill.

“We’re also looking forward to bringing our Newport restaurant Thompson’s to life in the same space, creating two genuine neighbourhood venues.

“On moving to Ryde, we wanted to give locals, visitors and international travellers the chance to experience a new dining destination – whether they want to enjoy a bottle of wine at the bar, a family lunch with the kids, or a relaxed evening meal, discovering some of the very best ingredients from across the Isle of Wight.

“My first-class team is ready to lead my new restaurant concept that puts local talent, local suppliers, and local produce centre-stage.

“We’re looking forward to opening the doors and welcoming everyone.”

The Hambrough on Ventnor Bay

Born in Bedfordshire, Robert became the youngest chef to be awarded a Michelin star in his own right back in 2007 at Winteringham Fields, Lincolnshire.

Upon moving to the Isle, he earned another star at The Hambrough, and in 2015 opened his first solo restaurant, Thompson’s.

Robert has always championed local produce in his cooking and can often be found foraging in the woods or along the shore.

Moving forward, he and the team have plans to open Isle of Wight Garden – a farm to help the restaurant become more sustainable.

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