The City institution that is The Don restaurant has moved up a gear with the arrival of its new Executive Head Chef, Frederick Forster.
Frederick, a Master of Culinary Arts, is one of the few chefs to have won both National Chef of The Year and the Roux Scholarship, the latter when he was Head Chef at The Ritz under Executive Chef John Williams. He began his career with Raymond Blanc at Le Manoir aux Quat’Saisons, followed by Gordon Ramsay at L’Aubergine and then Le Gavroche.
Frederick draws inspiration from both classic and modern French cuisine and his dishes have clarity, elegance and lightness of touch, letting the freshness and provenance of the ingredients speak for themselves.
Frederick’s new menu is rich with seasonal produce, with dishes ranging from a Foie gras ballotine, peaches, green almonds, walnut and home-baked raisin bread, to Turbot, English asparagus, dill gnocchi, broth of cockles and beach herbs and Braeburn apple tatin, crème fraiche, vanilla ice cream.