Foodie Features

New Head Chef at Plateau

By Seasoned by Chefs

Frederick Forster returns to D&D London as Head Chef of Plateau.

Former National Chef of the Year, Frederick Forster returns to D&D London taking on the role of Head Chef of Plateau restaurant in Canary Wharf. With experience working with the likes of Raymond Blanc, Gordon Ramsay, Thomas Keller and Pierre Gagnaire, Frederick will marry his style and training of both classic and modern French cuisine at Plateau.

Frederick has built his reputation 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. His cooking draws inspiration from traditional French cuisine whilst highlighting fresh and seasonal British produce cooked simply and elegantly. Having trained under the eyes of Pierre Gagnaire as a Roux Scholar before receiving numerous awards including Chef of the Year 2011 and Master of Culinary Arts 2013, Frederick’s experience has shaped his style of cooking to focus on seasonal and distinctive ingredients.

‘I am thrilled to return to the D&D London group at Plateau. 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.’ - Frederick Forster
Foodie Features

As Head Chef of Plateau, both the grill and restaurant menus have been transformed to reflect Frederick’s background and experience. A selection of steaks aged between 21-30 days sit alongside hearty dishes such as cushion of lamb with couscous, yoghurt and olives and baby chicken spatchcock with harissa, lemon, chilli and mixed salad on the Grill menu. Frederick’s new Restaurant menu showcases more refined plates including 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.

Plateau provides a welcomed return to D&D London for Frederick who previously held the position of Head Chef at La Pont de la Tour in 2015, another D&D London venue. Most recently, Frederick was the Head Chef at the Bleeding Heart groups Don restaurant.


Plateau Restaurant, Bar & Grill
4th Floor | Canada Place | London | E14 5ER
Website: www.plateau-restaurant.co.uk | Telephone: 020 7715 7100
Email: plateaureservations@danddlondon.com | Social: @plateaucanarywharf

Photo credit: Lateef Okunnu

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