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Harpers Bazaar Review

Category : Chef, Main, Reviews, Work

Contemporary fine dining in an 18th century location

The buzz

Set in a sophisticated dining room with high ceilings and ornate 18th century mouldings, in the heart of the five-star Grove Hotel, Colette’s offers a luxury fine dining experience. Run under the watchful eye of innovative head chef Russell Bateman, the restaurant is known for its creative style and cosmopolitan approach to mixing flavours and spices.

The lowdown

On arrival our waiter informed us that the chef ‘doesn’t speak much, he speaks through his food.’ It wasn’t until the first dish arrived that we knew what he meant. Attention to detail and a variety of delicious flavours is what makes the menu at Colette’s stand out – each portion is a masterpiece, both on the plate and on the tongue.

Fresh, home-grown produce can be tasted in every dish. If you’re staying at The Grove, a walk around the hotel’s Walled Garden is a must, simply to admire the sprouting vegetable patch where Colette’s grows it’s own ingredients – you may even spot Russell picking the fruit and veg to use that very evening.

Perfect for…

Special occasions. Begin with cocktails and nibbles in the bar before making your way into the elegant restaurant for dinner. You’ll be treated like royalty and every dish is divine – the experience itself is worth toasting.

Menu highlights

Bazaar opted for the Sonnet tasting menu which features six dishes including Scottish Beef Tartare and Warm Manjari Chocolate Mousse. Our reigning dish was the warm Cotswold white chicken with cauliflower and carrots, which can also be enjoyed as an a la carte main. Perigord truffle and expert seasoning brought this plate of simple sounding ingredients to life – if we recommend one dish it has to be this.

For a whole new experience try the Oolong Tea Menu. Whether you have as an alternative to the wine-pairing, served alongside your meal, or as an after-dinner palate-cleanser, this gives new meaning to the traditional cuppa.

Final word

Colette’s are proud hosts to a series of food Master Classes where head chef Russell Bateman shares his top tips and tricks to preparing, cooking and serving a range of dishes. Each hour long class focuses on one seasonal ingredient and includes lunch and wine tasting in the restaurant as well as your own Colette’s apron and recipe folder.

by Rosie Reeves / 12 April 2013 /

Taken from: Harpers Bazaar