Chef's corner: Peter 'Frosty' Frost, chef of 64m Eternity
by Sophia Wilson
Last year's Culinary Contest at the Antigua Charter Yacht Show (4-9 December, 2018) challenged chefs to produce a New Year's Eve dinner party to preference sheet of strict dietary requirements. The winner of the largest yacht category, Peter 'Frosty' Frost, tells Sophia Wilson how he keeps his customers satisfied
After earning his stripes at the three-Michelin-starred Waterside Inn in Berkshire, UK, Peter Frost’s culinary career has taken him around the world – from a members’ club in Bahrain to a private island in Panama. The London-raised chef, who has worked under the likes of Tom Aikens, Gordon Ramsay and Pierre Ko mann, drew from his experience to fulfil the requirements for a multigenerational charter that needed to balance a preference for healthy cuisine with canapés and a decadent chocolate pudding. His creations included an American Black Angus beef fillet main course served with beef cheek and paté, and a Ferrero Rocher dessert.
"The idea was to celebrate beef. Not just the expensive cuts but also elevate the humble parts as well. I like to be elegant but a bit playful with it.
I wanted to give a little bit of myself to the meal. Most UK homes have Ferrero Rocher over Christmas and New Year so I wanted to bring a tongue-in-cheek take on that to the table.
Artistry on the plate is important. You are trying to tell a story with your food. I like to create a journey so I look at what the animal eats and incorporate those ingredients into the dish as well.
I’m a little bit of a workaholic. I like to be super organised. I am up at four or five most days and finish at 10 or 11. But I really enjoy what I do, so I just carry on until the jobs are done.
I try to eat out locally wherever the boat is and at my favourite places. When I am on leave I do stages [unpaid internships] to keep up with modern trends, ideas and presentation."
Eternity is managed for charter by Burgess, her weekly charter rate it is POA.