Secret garden 18 October 2019 After months of secrecy the Newt has opened its gates to a luxurious hotel, extensive gardens, cyder press and restaurant in the core of the Somerset countryside
In this week's issue... Secret garden After months of secrecy the Newt has opened its gates to a luxurious hotel, extensive gardens, cyder press and restaurant in the core of the [...]
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Frederick Forster appointed head chef at D&D's Plateau restaurant

22 August 2018 by
Frederick Forster appointed head chef at D&D's Plateau restaurant

Former National Chef of the Year and Roux Scholar Frederick Forster has returned to D&D London as head chef of its Plateau restaurant in London's Canary Wharf.

He previously worked at D&D London in 2015 when he was appointed as head chef of the group's Le Pont de la Tour restaurant. More recently he worked as head chef at the Don restaurant in the City of London, owned by the Bleeding Heart group.

Forster first hit the headlines when he won the Roux Scholarship in 2000 and went on to train under three-Michelin-star chef Pierre Gagnaire in Paris. In 2011 he was named National Chef of the Year and was awarded a Master of Culinary Arts by the Royal Academy of Culinary Arts in 2013.

Forster said he was "thrilled" to return to D&D. "I'm excited to really showcase the importance of seasonal and quality ingredients to create delicious food in Canary Wharf. With my experience in kitchens around the world, I want to continue elevating Plateau's offering for the local community while being the perfect destination for special occasions."

The Grill and Restaurant menus have been transformed at Plateau to reflect Forster's background and experience.

A selection of steaks aged between 21-30 days now sit alongside the likes of cushion of lamb with couscous, yoghurt and olives and baby chicken spatchcock with harissa, lemon, chilli and mixed salad in the Grill, while the Restaurant menu includes confit duck and new potato salad with slow cooked egg, truffle and haricot velouté; roast monkfish with mussels vierge, potato and spring onion galette and Bouillabaisse sauce and braised halibut with baby leeks, dill gnocchi and lemon pesto.

Ex Koffmann's head chef joins Plateau >>

Frederick Forster appointed head chef of the Don >>

Chef revelations: Frederick Forster, head chef, Boundary, London >>

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