Head Chef Frederick Forster 2A luxurious riverside destination with iconic views, Le Pont de la Tour combines traditional yet innovative French cuisine

Frederick Forster began his career in the restaurant industry at the young age of 18, having trained at Westminster Catering College. Early in his career he completed stages at The Savoy in London as well as at the three Michelin-starred restaurant Régis et Jacques Marcon near Lyon.

He has held positions at a number of high profile restaurants including Le Manoir aux Quat’ Saisons, L’Abergine and Le Gavroche. Frederick joined Le Pont de la Tour as head chef in September 2015, where he  draws inspiration from classic French cuisine with unexpected but thoughtful twists, highlighting the freshness and provenance of British produce cooked simply and elegantly.

2011 craft guild of chefs national chef of the year winner.
MCA chef award.
2001 roux scholarship winner

What could you not live without in the kitchen? My pasta machine
Whats the most important thing to consider when designing a kitchen? Most important thing to consider when designing a kitchen, would be space in my opinion
If you had to choose a last meal, what would it be? My last meal of choice would be a crab salad followed by ribeye steak med and cauliflower cheese.
Website: www.lepontdelatour.co.uk
Email: lepontres@danddlondon.com
Telephone: 020 7403 8403

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