Frederick Forster appointed head chef of the Don
Former National Chef of the Year Frederick Forster has been announced as head chef of the Don restaurant in the City of London.
Forster, a Master of Culinary Arts, Roux Scholar and winner of National Chef of the Year 2011 has had stints at Raymond Blanc's Le Manoir aux Quat'Saisons, Gordon Ramsay's Aubergine, Le Gavroche and the Ritz, as well as the three-Michelin-starred La Côte d'Or under the late Bernard Loiseau, the Sandy Lane Hotel in Barbados, and Le Royal Mirage Hotel in Dubai.
More recently, he took the helm at the refurbished Le Pont de la Tour restaurant in Shad Thames, London.
Forster's cooking draws inspiration from both classic and modern French cuisine.
His new menu launches at the Don on 21 June. Dishes will include: slow cooked Burford brown egg, wild asparagus, mushroom and spring truffle sabayon; roast monkfish tail with glazed mussels, purple sprouting broccoli, Jersey royals and a bouillabaisse sauce; braised turbot with English asparagus, dill gnocchi, broth of cockles and beach herbs; milk-fed Pyrenean lamb with baby gem, peas, gremolata, olive and roast garlic jus; fricasse Herons farm lamb sweetbreads, with gnocchi, broad beans and a haricot bean broth; a foie gras ballotine with peaches, green almonds, walnut and home-baked raisin bread; and a milk chocolate and peanut pave with caramel ice cream.
Starters are priced between £8 and £14, main courses between £18 and £30 and desserts at £7.50. The set menu is available at lunch, priced at £27 for two courses and £32 for three.
The 90-cover Don, which is part of Bleeding Heart restaurants and owned by Robert and Robyn Wilson, opened in November 2000.
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