man who knows a thing or two about Conference and Events
food in a residential conference hotel. His operations serve
up to 2000 or more conference food to grateful clients;
he generates exciting themes such as “a UK market
dining experience” for delegates to appreciate….
As I enter Nigel’s office, I
am intrigued to learn more about the man who manages all
the food that keeps Hilton’s 24hour guest operations
ticking but especially, I wanted to know more about how
he enjoys producing food for conferences and events and
where he got his inspiration from.
Who is Nigel Frost?
After working at the then Mayfair Park Lane, now Sheratons,
Hilton Park Lane he joined the London Hilton Metropole
after he was lured into the place by former Lonhro
boss Tiny Rowland. He stuck with it when the former
Scottish hotel company led by Sir Reo Stakis took
over and later sold it on to the Hilton Group. This
means that for 19 years he has been manning the 24
hours, 7 days a week operations,
dinner at this 1054 bedroom hotel which serves breakfast
to guests daily from 6.30am to 10am weekdays and
from 6.30am to 11am at the weekends.
many chefs work with Nigel?
70 chefs all ‘pool’ together to carefully
manage the food and beverage function of London
Hilton Metropole’s 24 hour operations including
the restaurants and 3 further outlets.
does Nigel ‘drum-up’ ideas to make the event
a memorable one especially where food is concerned?
Nigel Frost makes it a point to meet with his client so
that he can understand the project they have on hand and
what foods would be suitable for the occasion. After the
initial meeting, he will make some suggestions and between
him and the client they will finalise the food choices which
he will then take back to his team to develop.
For Nigel, the meeting with the client is not so much as
to simply work out figures and numbers and work out how
many plates fits into those numbers. He likes to make his
clients feel special. He also thinks that it is important
that food for meetings and events create a bonding between
has been creating themed settings for conference and
events clients who have come to really appreciate
them. How are these developed? It all happens
with an excellent communication with the client. "I
like my clients to feel special so as soon as I know
the purpose of their event, I suggest some themes
to make the day really special and then if they like
it, we agree on something; it usually turns out to
be very spectacular for the day".
Where have all
these ideas come from?
What is the succession
planning behind Nigel and his team
The Thanet College trainee has come a long way after his
training. He spent some time in Germany, Singapore where
he learned about the use of cheap labour and great customer
service and returned to the UK to work in the Londonderry
Hotel, The Metropolitan, Park Lane, Hilton, the then privately
owned Park Lane, Piccadilly as sous-chef to head chef before
taking his present position.
So who was his inspiration?
He greatly admired and learned a lot from Oswald Meyer,
Head Chef at Park Lane, Hilton the customer orientated genius
who got him into a routine of ensuring that the client enjoyed
their time with food in the hotel.
At the then privately owned Park Lane, Piccadilly, decisions
were made instantly and he learned a lot about working for
a private company; hence his ability to see things from
the customer’s point of view.
What he would do, if he had a free hand in his profession?
Nigel would like to develop an eating experience with fish
– simply any fish; keeping it simple and retaining
all the flavours. Fish is his passion.
operations takes on two apprentice chefs each year.
The apprentice usually stays on for at least two years
so that they can appreciate the role of a chef. Suffice
to say that they do not usually leave and Mark Southall
who is his third year with Nigel tells us why.
Mark says: “Nigel has encouraged
me to enjoy the work of a chef, learn the trade but
especially appreciate things to do with hygiene, flavours
and above all, teamwork”
What is Nigel’s
He simply wants to continue to do what is best in making
the industry a success.