Former National Chef of the Year to help launch 'calorie-neutral' pop-up restaurant

By Peter Ruddick

- Last updated on GMT

Related tags: Nutrition, Flavor, Frederick Forster, Freddie Forster

The Boundary head chef Frederick Forster, former National Chef of the Year, is helping launch a 'calorie-neutral' pop-up restaurant
The Boundary head chef Frederick Forster, former National Chef of the Year, is helping launch a 'calorie-neutral' pop-up restaurant
Frederick Forster, the 2011 winner of the National Chef of the Year contest, has joined forces with Miele to launch a pop-up restaurant which, it is claimed, is totally 'calorie-neutral'.

Forster has designed a menu of dishes prepared using steam ovens which diners will be invited to eat in-between activities to aid digestion and burn off calories.

The combination, it is claimed, will result in restaurant goers leaving the venue having burnt off every calorie they have consumed in the sitting.


The pop-up restaurant, named Steam, will be open for one day in a location on Covent Garden's Grape Street on Wednesday 13 March. However the team behind the launch have revealed they are considering rolling the concept out to other locations across the country.

Miele and former National Chef of the Year Frederick Forster believe Steam will be a calorie-neutral restaurant

"We are very excited about the launch of Steam," said Dominic Worsley, marketing director at Miele. "This is something that has never been done before, so we can't wait to hear what people think. If the restaurant proves a success, we'd love to roll them out across the country," he added.

'Calorie-neutral' restaurant?

To achieve 'calorie-neutral' status, the restaurant will be serving steam-cooked food as well as asking diners, or 'steamees', to warm up before they eat by taking a stretch class to aid digestion.

Dining workouts will also be offered and all the customers will sit on vibrating seat pads to increase calorie burn.

Award-winning Forster, head chef at The Boundary, has created a menu including scallop and chorizo brouchette with cucumber and ginger dressing; beef fillet with beansprout salad and banana cake with confit pineapple and crème chantilly.

"To show that healthy food can be tasty too, all of the dishes I have created for the restaurant will be cooked using Miele steam ovens," said Forster. "Cooking with steam preserves all natural flavours, vitamins, colour and texture, and there is no need to add oils or fats to your food, making it healthier than food cooked using other methods."

At the restaurant, Miele will also be raising money for UK breast cancer charity The Haven.

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