06/06/2026
Huge congratulations to our Senior Head Chef, Billy Frost, on reaching the semifinals of the National Chef of the Year competition — an outstanding achievement that reflects his exceptional talent, creativity, and dedication in the kitchen.
Since joining the White Hart Hotel, Billy has elevated our dining offering to new heights. His menus showcase the finest produce sourced from within 30 miles of the hotel, working with exceptional local suppliers such as Redhill Farm, Gelston Lamb, and Blue Sky Cheese — a philosophy that is reflected in every dish served at Antlers Restaurant. From the pan-seared stone bass with butter-braised fondant potato and jersey butter sauce, to the plate of Lincolnshire pork featuring confit Redhill Farm belly pork, pork tenderloin, and braised pork cheek ,
Billy’s menus combine classical technique with creative flair and a deep respect for local provenance. He has also curated a new fine dining experience at Antlers with the introduction of a five-course tasting menu , further cementing the White Hart’s reputation as one of Lincoln’s premier destination for foodies.
Good luck for the live semi-finals in a few weeks time Billy, we couldn’t be prouder to have you representing our team on such a prestigious national stage. Well done — we’re all behind you!
