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

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

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Romesco with Bellota ham, vegetables and salad

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

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Breast of partridge with shiitake mushroom, baby artichoke, haricot vert and truffle from master 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

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Banana and caramel parfait, peanut ice cream and kalamansi purée

This parfait recipe from esteemed chef Robert Thompson proves there is nothing more luxurious than a pairing of banana and caramel

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Baked pineapple and ginger cake with muscovado sugar and mascarpone sorbet

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

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Pumpkin soup

This simple pumpkin soup recipe from The Hambrough chef Robert Thompson will go a long way to banishing any winter blues.

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Caramelised Banana served with a magnificent aerated Valrhona chocolate that slowly melted in the mouth and lingered for a while; it was very satisfying! Dulce the Leche sauce and Crème fraîche sorbet, the sour of the ice cream balanced beautifully with the sweetness of the other elements. It was a big dessert by chef Robert Thompson

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Flame grilled mackerel, a lovely dish, perhaps a little bit too grilled, still good though. English Wasabi, compressed cucumber, salmon, avocado and Ponzu made a very fresh and pleasing dish by chef Robert Thompson

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