Forster trained under the eyes of Pierre Gagnaire as a Roux Scholar before he received numerous awards, including Chef of the Year 2011 and Master Culinary Arts 2013.

Forster said: “I am thrilled to return to the D&D London group at Plateau. I’m excited to really showcase the importance of seasonal and quality ingredients to create delicious food in Canary Wharf. 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.”

As head chef of Plateau, both the grill and restaurant menus have been transformed to reflect Forster’s background and experience. A selection of steaks will sit alongside hearty dishes such as: lamb with couscous, yoghurt and olives, and baby chicken spatchcock with harissa, lemon and chilli.

The new restaurant menu will showcase more refined plates, including comfit duck and new potato salad with slow cooked egg, truffle and haricot velouté; roast monkfish with mussels vierge, potato and spring onion galette and bouillabaisse sauce and braised halibut with baby leeks, dill gnocchi and lemon pesto.

With experience working with the likes of Raymond Blanc, Gordon Ramsay, Thomas Keller and Pierre Gagnaire, Forster will marry his style and training of both classic and modern French cuisine.

Plateau will provide a welcomed return to D&D London for Forster, who previously held the position of head chef at La Pont de la Tour in 2015, another D&D London venue. Most recently, Forster was the head chef at the Bleeding Heart groups Don restaurant.