The Gore London hotel appoints new head chef
Having trained under Pierre Gagnaire as a Roux Scholar he also received numerous awards including Chef of the Year 2011 and Master of Culinary Arts 2013
The Gore London – Starhotels Collezione has appointed former National Chef of the Year and TV personality Frederick Forster as head chef of the hotel’s F&B outlets, including the 190 Queen’s Gate Restaurant.
Forster has built his career working in restaurants around the globe including Raymond Blanc’s Le Manoir aux Quat’Saisons, Michel Roux Jnr’s Le Gavroche, Gordon Ramsay’s L’Aubergine and three Michelin starred La Côte d’Or at the Sandy Lane Hotel, Barbados.
Having trained under Pierre Gagnaire as a Roux Scholar he also received numerous awards including Chef of the Year 2011 and Master of Culinary Arts 2013.
The Gore said Forster’s experience has shaped his style to highlight “fresh and seasonal British produce cooked simply and elegantly”.
The restaurant, which opens this month, will serve a pre-theatre dinner menu including: spring vegetable vol-au-vent; sea bream with glazed courgettes and potato dumplings; sticky toffee pudding.
The Gore London – Starhotels Collezione is part of Starhotels Collezione and is located in Kensington.
It features 50 rooms and suites that are individually furnished, marked by “vivid” colour, oak-carved four-poster beds, and antique furniture.
Commenting on his appointment, Forster said: “I am delighted to join The Gore London – Starhotels Collezione and its 190 Queen’s Gate Restaurant as new head chef. With the Hotel’s outstanding record for incredible cooking and conviviality, I look forward to further enhancing its reputation and curating dishes that will celebrate the best of the local ingredients that we have here in the UK.”
Thomas Orchard, complex general manager, added: “Everyone at The Gore London – Starhotels Collezione is extremely excited to have Frederick on board. His appointment as our head chef will only further enhance the Hotel’s reputation for showcasing the very best cuisine. We look forward to welcoming guests back to the restaurant as it opens this month, to try Frederick’s inspired and delicious dishes.”
