The Boundary Head Chef

Frederick Forster - Head Chef

In 2013, Frederick was awarded the Master of Culinary Arts (MCA). Inaugurated in 1987, The Master of Culinary Arts is held every four years and is the ultimate accolade, recognising outstanding craftsmanship for Chefs, Pastry Chefs and Restaurant Managers in the UK. Michel Roux says “winning the MCA is the equivalent of winning a gold medal in the Olympic Games”.

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. – Frederick serves up a summertime fish recipe – Frederick talks to Roy Ackerman about his journey to becoming Head Chef at Boundary (Part 2)

Spear’s Magazine – Frederick shows us how to make a Mandarin Soufflé (1 of 3)

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