Press release publish date: 3:14 pm Friday, May 25th, 2018
Staff at Wightlink’s Fishbourne terminal have been treated to a refreshing and nutritious thank you treat by top Island chef Robert Thompson.
Robert handed out chilled gazpacho to staff to help quench their thirst during the recent warm weather. It was his way of thanking Wightlink for promoting the Island as a ‘foodie’ destination and for championing the use of local produce through its ongoing support of the Great British Chefs project.
Needless to say, local produce – including tomatoes from The Tomato Stall in the Arreton Valley – was used to make Robert’s gazpacho which went down a treat with Wightlink staff.
Robert, owner and head chef at Thompson’s in Newport and the youngest chef to be awarded a Michelin star, is the only IW chef featured in the Great British Chefs website which, with 15 million visitors a year, is the go-to website for food lovers.
Robert says: “Food tourism is a growing market and it is a real boost to local restaurants and suppliers that Wightlink is supporting the sector so enthusiastically. The least I could do was to show my appreciation by offering staff some refreshing gazpacho during what has been some glorious – but hot – weather.”
Stuart James, Marketing & Innovations Director at Wightlink, adds: “It was lovely of Robert to show his thanks in this way – naturally the staff really enjoyed his creation. We are always looking to support new visitor markets and in recent years, thanks to the work of people like Robert, the Island has become an increasingly appealing destination for ‘foodies’ to visit. We believe there’s a lot of potential to grow this sector of the visitor economy.”
As part of support for the Great British Chefs project, Wightlink has organised a press trip to Thompson’s and some of the Island’s leading suppliers. The ferry company is also involved in a national gastronomy advertising campaign to promote the destination.
For its part, Wightlink is practising what it preaches and through the Wight Taste project has dramatically increased the range of Island produce sold on its ships and at terminals.
Pictured: Vince Hassan and Frank Breeze at Fishbourne sample gazpacho from top chef Robert Thompson
Note to editors:
Robert Thompson uses paper straws – not plastic ones.
For details on the Great British Chefs project and a feature on the Island as a foodie destination visit www.greatbritishchefs.com
For more information, contact Karen Woods on 07775 694266 or firstname.lastname@example.org.
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