Chef spotlight: Billy Frost

We talk to the Head Chef at the White Hart about his life at The Ritz and future-proofing his career

When did you realise cooking was your passion?

On work experience from school at a local restaurant in Doncaster when I walked into the kitchen where everything was being prepped. It was amazing – fast-paced, lots of people, great camaraderie and an incredible buzz. I knew then it was what I wanted to do.

How did you make it happen?

I carried on part-time, went to college and did work placements around the UK. I was happy to go anywhere to learn the business and was fortunate enough to get a job as an apprentice at The Ritz in London.

That was a great experience and taught me a lot about the opportunities that can come with the job. I brought everything I’d learnt back home and worked at some of the best hotels and restaurants, including one where we had 100 weddings a year and 20 chefs, so it was always full-on.

What was your big break?

Becoming head chef at a dining pub near Worksop at the age of 21 was young but I’d already crammed a lot into my career and it was nice to be thought of as good enough at that age.

I did two years in that role and then decided to take a sideways step to be a sous chef to try to push my career on. It was a little bit unorthodox at the time but it’s something I’ve never regretted and I’d certainly recommend it to any young chefs.

Was that career shift the right decision?

I’d done two years as a head chef learning all the time about the food side of things but felt I needed to know more about the business element if my career was to have longevity. So it was like moving sideways to go forwards.

I learnt how to make money from food, how to manage a team and about hospitality and leadership in general, so it was something that gave me a view of where food meets business. There’s so much more to being a chef than just creating great plates of food.

What’s your cooking style?

I’d say humble British, elevated with modern tweaks and a European influence. We trial dishes extensively and tweak them here and there – always with a little bravery – to see if they work.

One of our most popular is a plate of pork. That’s belly with a confit, braised pork with mirepoix carrots and leeks, sous-vide tenderloin with an apple purée and black pudding with crackling. Truly British with a flourish.

What do you eat when you’re out?

Again I like British with a hint of French influence. You can’t beat a rump of lamb with classic root vegetables and dauphinoise potatoes.

Where do you source your ingredients?

We use our regular supplier as well as a small but trusted network of companies all within a 30-mile radius that provide us with everything from meat, honey and cheese to drinks.

What advice would give your teenage self?

Stay focused, trust the process and remain passionate. You’ll spend a lot of time in the kitchen and there will be tough days but if you stick to those principles, things will get easier the more you learn and absorb.

What’s the best dish you’ve ever eaten?

It was at Paul Ainsworth at No 6 in Padstow, Cornwall. A pigeon breast with a pigeon black pudding pain au chocolat with a tartlet made from the livers.

I think about it all the time and it always inspires me to experiment and to keep trying new things.

How did it feel to win Feed Your Eyes?

It was a lovely surprise. I don’t usually win competitions but because this one gave me an opportunity to showcase my work, I was drawn to it. Every chef loves to see their name in lights because we’re all individuals trying to put a personal mark on what we cook.

What’s the best and worst thing about Bar & Kitchen magazine?

I love reading what different chefs are doing and although it’s a magazine that’s spotlighting products, there’s a lovely balance that lets you take what you want from it. It has lots of bite-size tips on trends, as well as longer features so there’s a lovely mix of interesting stuff. My only complaint is that it’s not a monthly title.

Chef spotlight: Billy Frost

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