New Chef Joins the White Hart Hotel

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.

The new Autumn / Winter menu is infused with a ‘hedgerow harvest’ theme featuring blackberries, damsons, apples and pears. Dishes include a duo of venison with chive mashed potatoes, pickled blackberries and a red wine jus; Lincolnshire pork with potato, black pudding terrine and caramelised apple puree; smoked chicken with pork and pistachio pressing and a red onion and sticky apple chutney; and white chocolate and vanilla cheesecake with lemon curd and homemade blackberry sorbet. Each dish is expertly executed by adopting classical techniques and flavours that are brought to life with creativity and flair.

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. With both texture and flavour at the centre of the food design, the menu includes the award-winning Gelston lamb, a signature Grimsby crab dish, free range Lincolnshire pork and a rare breed Red Beef.

The menu also features local cheese including Blue Sky halloumi made using 100% cow’s milk from the Lincolnshire Wolds; Dambuster Chedder, originally created in honour of the 617 Squadron at RAF Scampton; Lincolnshire Blue; and Lincolnshire Poacher.

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.”

Billy is passionate about nurturing culinary talent, shining a light on the hospitality industry and imparting his skills and knowledge to the next generation of chefs. His mission is to support more young chefs on their journey, encouraging them to garner critical acclaim and recognition by notching up awards.

Billy Frost concluded: “Encouraging creativity whilst honing skills helps to preserve our rich culinary heritage while embracing new ideas and techniques. Young chefs with a hunger to learn will be the tomorrow’s industry trailblazers and I will continue to champion their potential and expertise.”

The White Hart Hotel is part of the expanding Loxley Collection hotel portfolio, which includes North Yorkshire coastal gem, Hotel Victoria in Robin Hood’s Bay and the Polurrian on the Lizard in Cornwall.

More details about the White Hart Hotel can be found at Hotel in Lincoln – Book Online – White Hart Hotel