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In anticipation of the new Rooftop bar
and grill, one of the country’s best
young chefs has joined the team. In
2011 Frederick was the winner of the
Craft Guild National Chef of the Year,
having been a finalist in 2008. Earlier
in his career, he also won the Roux
Scholarship. Frederick has one of
the best CVs in the country, having
worked with some of the world’s
top Michelin-starred chefs including
Raymond Blanc at Le Manoir aux
Quat’Saisons, Michel Roux Jr. at
Le Gavroche, Gordon Ramsay at
L’Aubergine, plus Pierre Gagnaire
and Thomas Keller, to mention
just a few. He has also completed
various stage at both The Savoy
and Claridge’s in London, and at
the three Michelin Star Restaurant
Régis et Jacques Marcon near Lyon.
Although still very young, Frederick
has already held Head Chef posts
at the Sandy Lane Hotel, Barbados
and The Ritz, London. He has also
worked in South Africa and Dubai. |
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Today, Frederick is introducing his
first new menu. While rooted in
classic recipes and techniques, the
modern French à la carte menu aims
to be refined and elegant. The finest
premium ingredients, in their peak
condition, are selected and served
without the need for fuss and froth.
Lovers of the previous menu will not
be disappointed; Key features such
as the chariot de charcuterie and the
inclusion of premium quality game
birds, Dover sole, turbot, foie gras,
fine French poultry, côte de veau,
wild mushrooms and much more, all
remain – and are now taken to a new
level. Frederick is also introducing
a new fruits de mer menu that
builds on the restaurant’s reputation
for the freshest oysters, lobsters,
langoustines, crab, clams and other
fine shellfish sourced exclusively from
British waters. The dessert menu
always includes a glamorous soufflé
and pre-eminent French cheese
is sourced from La Fromagerie of
Marylebone.
See link for further information
www.theboundary.co.uk/restaurant
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NEW MENU |
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Boundary Restaurant and Rooftop are part of the multi award-winning Boundary Hotel, which offers
twelve individually designed guest bedrooms, plus five suites. Additionally, it includes Albion (also multi
award-winning), an all-day café, a bakery and small food store that specialises in British food.
Boundary and Albion are owned by Prescott & Conran, a company with three shareholders: Terence
Conran, Vicki Conran and Peter Prescott. Prescott & Conran also own and operate Lutyens in EC4.
You can unsubscribe from the Prescott & Conran mailing list HERE
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