The Gore London – Starhotels Collezione is proud to announce a new chapter for its celebrated restaurant 190 Queen’s Gate, with the introduction of a new à la carte menu on Tuesday 4th November. Continuing under the creative direction of Head Chef Frederick Forster MCA, the renowned dining venue enters a new era of culinary excellence while honouring the hotel’s storied legacy as a cultural landmark.
Since The Gore London first opened its doors in 1892, its story has been defined by heritage and guided by innovation. The restaurant has had many iterations over the years, each one reflecting the spirit of its time. From the grand Elizabethan feasts during the Tudor Revival of the 1950s, to the pioneering concept introduced in the 1990s by a young Antony Worrall Thompson, who transformed the restaurant into a forerunner of the no-reservations trend. Each chapter has written the story that brings us to 190 Queen’s Gate today.
Forster’s distinguished career is the engine of this evolution. Forged at The Savoy in London and at the three-star Michelin restaurant Régis et Jacques Marcon near Lyon, then sharpened during his Roux Scholarship stage with Pierre Gagnaire in Paris, his craft marries British clarity with French rigour. That experience directly informs the new à la carte: a British palate refined by classical technique, a focus on the excellence of produce, and flavours that are confident yet unpretentious. Holder of National Chef of the Year 2011 and Master of Culinary Arts (MCA), Forster brings his wealth of knowledge to guide 190 Queen’s Gate into its next chapter.
Chef Forster says: “Embodying a quintessentially British ethos, our new à la carte menu is rooted in sustainability and true provenance, where every dish captures the local journey of each and every ingredient. The menu presents a modern expression of timeless opulence, where technique and flavour come together with purpose.”
Conceived as a celebration of seasonality and guided by the rhythm of nature, the menu will evolve throughout the year to showcase the very best of each season’s produce. The opening menu this autumn sees starters of Orkney scallops paired with a smoked sausage and ginger emulsion, alongside a tart of leek and Yoredale Wensleydale. The mains include Norfolk Black chicken elevated with Wiltshire autumn truffles and a herb gnocchi with a butternut squash velouté. With ingredients sustainably sourced from trusted suppliers across local counties, each plate honours the bounty of the land and the journey of each ingredient from field to plate. The restaurant’s extensive English wine selection underscores its commitment to championing local producers.
Guests can enjoy the new à la carte menu in the elegant 190 Queen’s Gate restaurant, where intriguing artwork, gilded mirrors, and soft lighting create a dining room that feels both theatrical and inviting. With its sophisticated yet relaxing atmosphere, the restaurant feels exclusive and intimate, hidden away from the bustling streets of South Kensington.
Stefano Squecco, Cluster General Manager, adds: “We are incredibly proud to unveil this new chapter for 190 Queen’s Gate. The Gore London has long been synonymous with culture, creativity and craftsmanship, values that are perfectly reflected in Frederick’s culinary philosophy. The à la carte menu is an exciting evolution that we believe will delight our guests.”
With this new era, The Gore London – Starhotels Collezione continues to honour its illustrious past while looking confidently to the future. It remains a destination where history, hospitality, and fine dining converge in the heart of South Kensington.
collezione.starhotels.com
@thegorelondon | @starhotels
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