This roast turbot recipe from Robert Thompson will be sure to impress the most ardent of foodies #dinnerparty...x

Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

Art and food. This roast turbot recipe from Robert Thompson will be sure to impress the most ardent of foodies.

A fragrant romesco sauce is given backing by a range of seasonal vegetables in this ultra fresh salad from Robert Thompson. This is a great romesco recipe to make

Romesco with Bellota ham, vegetables and radishes

Romesco Recipe With Ham, Vegetables & Salad - Great British Chefs, starter idea Fumo

Robert Thompson shares his divine vanilla panna cotta recipe which includes the Italian spirit, Grappa. The panna cotta is simple to prepare and makes a great summery dessert

Vanilla panna cotta with strawberries and Grappa

Learn how to make panna cotta with this delicious step-by-step panna cotta recipe from Great Italian Chefs.

A simple summer recipe, Robert Thompson pairs beef tomatoes with lime and coriander to make a zingy ceviche, served with charred, barbecued mackerel fillets. A stunning mackerel recipe perfect if you're looking for new barbecue ideas.

Charred mackerel with tomato ceviche

Great British Chefs is the go-to destination for food lovers in search of recipe inspiration, expert cooking guides and the latest chef and restaurant news.

This is the quintessential lemon tart recipe from top chef Robert Thompson, served simply with a quenelle of crème fraiche - a classic yet brilliant dish

Glazed lemon tart with crème fraiche

This is the quintessential lemon tart recipe from top chef Robert Thompson, served simply with a quenelle of crème fraiche - a classic yet brilliant dish

Glazed Lemon Tart Recipe With Crème Fraiche

Glazed lemon tart with crème fraiche

This fresh, zesty glazed lemon tart recipe from Robert Thompson is endlessly impressive and is always popular at his Pond Cafe. A perfect lemon tart recipe for a refreshing end to a dinner party, or served with a cup of coffee for a mid-afternoon treat.

This pineapple cake recipe from highly regarded chef Robert Thompson carries a gingery flavour which is wonderfully offset by a fresh, sugary sorbet

Baked pineapple and ginger cake with muscovado sugar and mascarpone sorbet

Baked Pineapple and Ginger Cake with Muscovado Sugar and Mascarpone Sorbet - Robert Thompson @ Great British Chefs

Pan fried breast of quail:  confit leg of quail, boiled eggs, broad beans, asparagus, spring truffle, crispy sourdough - simple and scrumptious dish - probably the best of them all? by chef Robert Thompson

Pan fried breast of quail: confit leg of quail, boiled eggs, broad beans, asparagus, spring truffle, crispy sourdough - simple and scrumptious dish - probably the best of them all? by chef Robert Thompson

Oven roasted squab pigeon with braised crispy leg and foie gras hollandaise

Oven roasted squab pigeon with braised crispy leg and foie gras hollandaise

Roast Pigeon Recipe With Braised Crispy Leg & Foie Gras Hollandaise

Cooking from The Hambrough, Isle of Wight, Robert Thompson is armed with exquisite local produce which he uses to create stunning dishes. To see the recipe for the local plaice dish - as seen in the film - click here: http://www.greatbritishchefs.com/Recipes/local-plaice-viennoiseFind out more about Robert and view his recipes here: http://www.greatbritishchefs.com/Chefs/robert-thompson

Cooking from The Hambrough, Isle of Wight, Robert Thompson is armed with exquisite local produce which he uses to create stunning dishes.

Καρπάτσιο λαβράκι με τσίλι, ρίγανη και ελαιόλαδο από τον Robert Thompson, σεφ του «Thompson

Chef Robert Thompson is the Isle of Wight's only chef to achieve a Michelin Star and enthuses a passion for local Island produce such as Garlic and Tomatoes

An original concept 'open kitchen' by Isle of Wight chef Robert Thompson in Newport.

An original concept 'open kitchen' by Isle of Wight chef Robert Thompson in Newport.

A delicious dessert with a Caribbean slant to it, this pineapple cake recipe from multi award-winning chef Robert Thompson is a great change from the more traditional fine dining puds. The mascarpone sorbet is a wonderfully creamy accompaniment to the pineapple and ginger cake, and the overall dish is wonderful to enjoy as a summer dessert, or at any time of the year

Baked pineapple and ginger cake with muscovado sugar and mascarpone sorbet

A delicious dessert with a Caribbean slant to it, this pineapple cake recipe from multi award-winning chef Robert Thompson is a great change from the more traditional fine dining puds.

Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

Turbot is a fine fish with wonderful flavour, and this recipe from Robert Thompson is one to try. Tasty fennel croquettes compliment the turbot recipe.

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