The White Hart Hotel’s new chef launches Autumn Winter menu featuring locally sourced produce
One of the region’s most renowned chefs, Billy Frost, has joined the team at the White Hart Hotel in the historical heart of Lincoln.
During his 15-year career, Billy has carved out an enviable reputation as an acclaimed chef, securing a host of industry accolades. In 2012 he was a TV finalist on Masterchef, the Professionals and reached the semi-finals in the National Chef of the Year 2021.
Billy hails from Doncaster and studied catering at the local college. He headed to The Ritz in London after taking up the position of first commis chef. Returning to his Northern roots, he became a Head Chef at the age of 21, working at the White Swan at Blyth near Worksop, then the Tower Hotel in Lincoln and later, the Mucky Duck at Drakeholes.
Throughout his career, Billy has gained numerous AA rosettes, a listing in the top 100 restaurants in the Good Food Guide as well as top 100 Sunday Lunch listings and the Michelin Guide.
Since his arrival at The White Hart Hotel in summer, he has devised a new seasonal menu, sourcing produce from within a 30-mile radius of the hotel, to reduce food miles and bring together a diverse selection of quality vegetables, fruits, meat and fish farmed by local producers.
He has also carefully curated a new fine dining experience at the hotel’s prestigious Antlers Restaurant with the introduction of an impressive five-course tasting menu serving the best quality food at a high level.
Andrew Long, Owner of the White Hart Hotel said: “We’re delighted to welcome such a notable chef who comes with outstanding credentials and a proven track record of creating a high-quality dining experience. This latest move forms part of our ongoing investment and transformation, positioning the White Hart Hotel as a food destination. We are very excited to launch the Autumn/Winter menu which includes many exceptional locally produced ingredients.”
Billy Frost added: “This is an incredible opportunity to build on the restaurant’s legacy and shape the dining experience. My ambition is to take our guests and local visitors on a journey of culinary delight and I’m thrilled that the talented team is working together to deliver that vision.”