Lunch at Thompson’s, Newport, IoW
11 Town Lane, Newport,
Isle of Wight pO30 1JU
Tuesday, 23rd May 2017
Robert Thompson, a chef who has received Michelin stars at not one but two restaurants in his career so far, has opened his own restaurant in the middle of Newport, in the centre of the Isle of Wight. A quite informal setting where the kitchen is open to view from one’s seat at table.
On arrival there was Prosecco Vino Frizzante, Bemardi – Veneto Italy, or a cranberry and ginger fizz. This was to complement the nibbles of puffed seaweed crackers with taramasalata, rock samphire and lemon.
Once seated an appetiser was offered, of wood pigeon tartare with quails egg and nettles. A delicious and surprising soup followed, in a glass. It was a chilled jersey royal potato soup with a foam of local asparagus and in between – crab. The Spanish Verdejo, Casa Maria - Agricola Castellana – Castilla y Leon 2015 supported the flavours well.
Next, grilled fillet of sea trout with charred local lettuce, anchovy, parmesan and dill. The trout was tenderly flavoured and partnered well by the quite strongly tasted lettuce. Uruguay was the source for this wine, Bodegones Del Sur, a Sauvignon Blanc/Sauvignon Gris from 2014.
The centre piece of the meal was a superb barbecued rump of lamb (apparently barbequed a little earlier and then finished while we watched). It was tender and pink and served with slow cooked crispy shoulder meat woven through layers of potato, rosemary gnocchi, broad beans and peas, with a sauce vierge. An organic Cabernet Franc Domaine Mas Barreau – Pays du Gard 2015 provided a perfect counterpoint.
And then a selection of cheeses with biscuits and quince jelly and a glass of Taylors LBV, or an apple and blackberry posset with cider granite and with quite exquisite flavours. The desert wine was a La Magendia Lapeyre Jurancon, by Jean Bernard Larrieu.
Delightful homemade petit fours were served with coffee and tea.
Our visits to the Isle of Wight have never failed to delight and this was one of the best. Many congratulations to Robert Thompson and his excellent staff – both in the kitchen and front of house. There is no question, either collectively or as individuals, we shall return.