Isle of Wight abattoir a must says Michelin chef Robert Thompson

Speaking on the final episode of the first series of the Island Stories Podcast, Robert said having locally produced meat was ideal for a top quality restaurant such as North House in Cowes where he has just become chef patron.

But he does not use Island beef or lamb as he says the fact it has to go off the Island for slaughter before coming back negates the local flavour.

He told Island Stories host Harriet Hadfield: "People say there isn't stress on the animal. Well, there is, you know, wake up — there is.

"I'm a chef - maybe I don't understand all the kind of logistics and everything.

"But there was a study done that proved we could produce the animal here, slaughter it for the same price as what we could a sending off the Island. And in time that will come down. That's what we should all be doing. We should be going back to basics."

Robert recalled there used to be abattoirs on the Island.

MP Bob Seely called for the return of a small one to the Island two years ago and raised the matter in the Commons.

Other matters touched on by Robert in his interview with Harriet include his new venture at North House, his award-winning career as a chef and a quickfire five questions about the Island.   

Read more: Island Stories set to give Desert Island Discs a run for its money.

Podcast producer Alex Warren says: "This is the final episode of our first series of Island Stories - which has seen interviewees from the world of music and professional sport, beauty, travel, journalism… plus the food and film industries.

Robert Thompson

"The podcast already has 100s of subscribers and has been downloaded almost 2000 times - all made possible with support from local sponsors Spence Willard." 

You can listen to the Robert Thompson episode of the Island Stories Podcast through most major podcast providers from tomorrow (Wednesday).