Forster oversaw the refurbishment of D&D’s Le Pont de la Tour in 2015, leaving after two years to join Bleeding Heart Group’s The Don restaurant in the City.
As head chef at Plateau he has overhauled the menus, with the grill offering 21-30 day-aged steaks alongside heartier dishes such as cushion of lamb with couscous, yoghurt and olives.
The restaurant serves more refined plates including confit duck and new potato salad with slow cooked egg, truffle and haricot veloute; and braised halibut with baby leeks, dill gnocchi and lemon pesto.
“With my experience in kitchens around the world, I want to continue elevating Plateau’s offering for the local community while being the perfect destination for special occasions,” says Forster.
Forster has previously cooked at Raymond Blanc’s Le Manoir aux Quat’Saisons, Michel Roux Jnr’s Le Gavroche, Gordon Ramsay’s L’Aubergine and three Michelin starred La Côte d’Or at the Sandy Lane Hotel, Barbados.