Award-winning chef Frederick Forster appointed Head Chef of the Gore London

The Staff Canteen

Editor

Frederick Forster, a former National Chef of the Year and Roux Scholar, has recently joined the Gore London hotel as the head chef responsible for overseeing the food and beverage outlets, including the renowned 190 Queen's Gate restaurant.

Prior to joining the Gore London, Frederick held the position of head chef at Read's Restaurant in Faversham from 2020 to 2022.

Before that, he led the kitchen at Plateau restaurant in Canary Wharf, which is part of the D&D London group.

Commenting on his new role, Frederick said: "I am thrilled to join the Gore London – Starhotels Collezione and take on the position of head chef at 190 Queen's Gate restaurant."

He added: "Given the hotel's excellent reputation for exceptional cuisine and warm hospitality, I am eager to further elevate its standing by creating dishes that showcase the finest local ingredients available here in the UK."

Frederick previously worked for D&D as the head chef at Le Pont de la Tour restaurant before taking on the same role at the Don restaurant in the City of London, which is owned by the Bleeding Heart group.

In 2000, Frederick won the prestigious Roux Scholarship and went on to receive training under acclaimed chef Pierre Gagnaire in Paris.

He achieved further recognition in 2011 when he was crowned National Chef of the Year, and in 2013, he was honored with a Master of Culinary Arts (MCA) title by the Royal Academy of Culinary Arts.

Commenting on Frederick's move, Thomas Orchard, the Complex General Manager, said: "The entire team at the Gore London – Starhotels Collezione is incredibly excited to have Frederick join us."

He added: "As our head chef, he will undoubtedly enhance our hotel's reputation for offering the very best culinary experiences. We eagerly await the reopening of the restaurant this month, and we invite guests to savor Frederick's inspired and delectable creations."

The Gore London's restaurant is set to reopen this month, featuring a pre-theatre dinner menu (starting from £30 for two courses; £35 for three courses).

Some of the tempting dishes on offer include spring vegetable vol-au-vent, seabream with glazed courgettes and potato dumplings, and sticky toffee pudding.

A full à la carte menu will be introduced in September, providing guests with a wider selection of culinary delights.

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