Read’s Restaurant with Rooms hires Raymond Blanc-trained new head chef


Read’s Restaurant with Rooms has hired a new head chef, who follows in the footsteps of the likes of Mark Sargeant and Allister Barsby to put the property’s F&B on the map.

The business has appointed Frederick Forster to head up the kitchen, who joins from his most recent role with D&D London.

He started his career at The Savoy in London and in 1990 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. 

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He also boasts experience at the likes of La Gavroche and Sandy Lane Hotel in Barbados.

Forster was also previously head chef at The Ritz London, working closer with chef John Williams in overseeing all aspects of food throughout the hotel.

He won the Roux Scholarship in 2000 and the National Chef of the Year Award in 2011.

Read’s Restaurant with Rooms, which is home to six bedrooms, is owned and operated by David and Rona Pitchford.

David Pitchford commented: “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. 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.”

Mark Sargeant was previously chef de partie at the venue in the 1990s, while Allister Barsby also started his career at Read’s.  

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Zoe Monk

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