Adam Hilliard (pictured centre) has been the Head Chef of Frederick’s since 2005.

Frederick’s started in 1969, with a French chef called Jamard, who set the original tone of the restaurant as a very `French’ establishment, which continued with the appointment of a very young – only 21 – Jean-Louis Pollet in 1975, who remained with Frederick’s until 1995.

In 1995 the bar was added, the restaurant was refurbished, and the tone of the restaurant was fundamentally changed with the appointment of Andy Jeffs, who had worked with Nico in his various restaurants before joining Frederick’s.

Andy improved the food hugely, and brought suppliers such as Rare Butchers and Daily Fish, high quality and very fresh ingredients. Both of these continue to supply us. The menu was more contemporary, and the food more varied. Andy moved on and bought a pub called the Cock Inn, in Blakeney, Gloucestershire. You should go – the food is fab.

Adam, his sous chef, took over and has run the kitchen since 2005. The kitchen is a great place to work, a lovely atmosphere, and the food has remained at a very high standard – hence the acclamation from Time Out, Zagats and Top Table, amongst others.

In the picture there is Martin, on the left, one of our Chef-de-Partie and Tony, on right, also a Chef de Partie. Martin has been with us for five years and Tony for nine.