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Read’s restaurant, in Faversham, announced it has appointed Frederick Forster as its new head chef.
Forster has worked in the restaurant industry since the age of 18, having worked at The Savoy in the early stages of his career.
In 1990, he joined Le Manoir aux Quat’Saisons in Oxford as demi chef de partie, where he worked with Raymond Blanc before moving to Gordon Ramsay’s L’Aubergine.
Forster was later offered a job at Le Gavroche, where he worked alongside Michel Roux Jr as chef de partie. In 1998, he joined Sandy Lane Hotel in Barbados, where he was head chef for two years.
After returning to the UK, he was appointed head chef at The Ritz in London. In his role, he supervised all aspects of food throughout the hotel.
He has won several awards throughout his career, including the Roux Scholarship in 2000, and the “prestigious” Craft Guild National Chef of the Year Award in 2011. He later won the “ultimate accolade”, Master of Culinary Arts (MCA) in 2013.
Read’s owner, David Pitchford, said: “Heading into our 43rd year here at Read’s Rona, and I have spent a long time looking for the right person to work with us to drive the operation further forward.
“We feel that Frederick is this person. We have known Frederick for a long time now, most recently during my judging of the MCA, which he was awarded in 2013.”
He added: “We are looking forward to the future and the new skills and vision he can bring to the team and Read’s as a whole.
“Working alongside Brad Gent (restaurant manager and also MCA) we are sure there will be many more years of great food and service to come.”
