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from Bar & Kitchen Jan/Feb 2022

Special diet… how to do dairy free

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Keep it simple, says Billy Frost

The fi ne art of turning homespun ingredients into something spectacular. That’s the way Billy Frost does it at the beautifully restored Tower Hotel in Lincoln.

“Food has always mattered to me. I used to love cooking at home with my parents, but it went into another gear when I did a work placement in a pub kitchen at 15. I knew that was what I wanted to do. I loved the buzz and watching the chef at the centre of it all. I used to love watching Hell’s Kitchen with Marco Pierre White, thinking: ‘Yeah, that’s the life for me.’

“I started, like most chefs do, with the pot wash and worked my way up. I was only 21 when I ran my fi rst kitchen, the White Swan at Blyth. I got into the Good Food Guide and won a recommendation from Michelin, so I was off to a great start. All those 12-hour shifts when my friends were out clubbing suddenly paid off .

“This season of winter is a great time to cook. I love all those hearty root vegetables like celeriac and parsnip. My style is all about simple ingredients treated with respect – beef cheek, fantastic local pork and lamb. You don’t need fancy ingredients when the local produce is so good. It’s about turning British classics into exciting modern dining.

“When a young person starts in my kitchen I give them as much advice as possible. I know how tough it is. But the important thing is not to throw in the towel. You have to stick at it and one day you’ll make it.”