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My AA Report 2013

Category : Chef, Main, Reviews, Work

Colettes 3 AA Rosettes
Colette’s at The Grove
Chandler’s Cross
RICKMANSWORTH
WD3 4TG
3 AA Rosette Restaurant

A comprehensively equipped modern spa hotel only minutes from the M25, The Grove is on hand to provide all the smoothing of feathers that life in the nearby metropolis has ruffled up. It’s a Georgian mansion house with golf and mudpacks according to taste in relaxation, and a pair of options for dining: the informal Stables (see separate entry) and Colette’s, the fine-dining alternative. Done in today’s preferred pastel shades, it makes a neutral but soothing backdrop for Russell Bateman’s culinary pyrotechnics, which come in the form of variously proportioned menus given names from the aesthetic repertoire: Haiku, Sonnet and Symphony, depending on whether you’re in the market for a bit of Basho, a shot of Shakespeare or the full Mahler. An organic walled garden supplies much of the fresh produce, and the style is about using technical innovation to emphasise natural flavours. Roast Landes foie gras with carrot ketchup and nasturtiums is one eye-catching way to start, as is venison tartare with pickled pear, 100% cocoa and parsnip. Thus primed, the relative classicism of Cotswold chicken roasted with Périgord truffle stuffed under the skin and an enriching note from Vacherin cheese comes as a more than pleasant surprise. Cauliflower variations (pickled, roasted and raw) add the requisite note of modernity. Red meats are subjected to complexes of flavours as when Cornish lamb is tricked out with artichokes, pomegranate, ceps and marjoram, while the currently fashionable pairing of chicken wings and fish (in this case turbot) is buttressed by leeks, salsify, chestnuts and tarragon. Apple varieties from the orchard – Cox, Russet, Braeburn and Granny Smith – get a thorough workout in a dessert plate that combines poached, diced, creamed and sorbet elements, together with caramel jelly, or there could be an assemblage of manjari chocolate, Valencia orange, brioche, olive oil and sea salt.

An interview with Russell Bateman

Category : Chef, Main

Want to know a bit more about me, my inspirations and aspirations?

My interview at the Staff Canteen is now available at their website
http://www.thestaffcanteen.com/britains-got-talent/russell-bateman-head-chef-colettes-restaurant-the-grove-hotel-hertfordshire/

Of course if you want something a little more trivial, try this video where I might have a pinapple on my head
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Russell Bateman

Category : Chef

Mod-Chef-Extrodinaire
April 2009 – Present: Colette’s at The Grove, Watford

Head Chef

3 AA Rosettes, 5/10 Good Food Guide

Gold Award on Top Table

Recommendation in Hardens Guide

Responsible for 45 cover Restaurant and Private Dining Room (30)

Oct 2007 – March 2009 :   Feathers Hotel, Woodstock

Head Chef

2 AA Rosettes, 4/10 Good Food Guide

Gold Award on Top Table

Responsible for entirety of Food Department, Budgets, GP, Food Stocks, Hygiene Practices, Menu Writing, Business Progression,
Marketing Ideas and Concepts

Jan 2007 – June 2007: Midsummer House, Cambridge

Head Chef

2 Michelin Stars, 4 AA Rosette

Responsible for all ordering, kitchen organisation and aiding Daniel Clifford with menu ideas and progression.

June 2005 – Jan 2007: Danesfield House Hotel, Marlow

Sous Chef-Acting Head Chef

3 AA Rosettes, 7/10 Good Food Guide

Responsible for day to day running of kitchen. Including all ordering, gross profit margins, staffing issues, cleanliness, hygiene and menu writing.

Jan 2005 – June 2005: Capital Hotel and Restaurant, Knightsbridge

Sous Chef

2 Michelin Stars, 4 AA Rosettes

Under the guidance of Eric Chavot. Responsible for fish and meat preparation, hot starters and running the Larder section.

Jan 2004 – Dec 2004: Auberge de L’Eridan, Annecy, France

Chef de Partie

3 Michelin Stars, 20/20 Gault Milau Guide

Working under Chef Marc Veyrat. Good introduction to a French kitchen. Initially working in the pastry and moved to the meat, fish and sauce section.

June 2001 – Dec 2003: Petrus, London

Chef de Partie

1 Michelin Star, 5 AA Rosettes

Working under for Marcus Wareing. Gained experience running the vegetable, sauce, meat, fish and larder sections.

April 2000 – June 2001: Chez Nico, London

Chef de Partie

3 Michelin Stars, 5 AA Rosettes, 10/10 Good Food Guide

Worked under Nico Ladenis, during which time the restaurant held three Michelin stars. Worked in key areas of the kitchen including vegetable, sauce and larder sections

Oct 1999 – April 2000: Chapter One,Kent

Commis Chef-Chef de Partie

1 Michelin Star, 3 AA Rosettes

On the larder section was part of the team which achieved a Michelin star.

Nov 1997 – Oct 1999: Harrods, Knightsbridge

Commis Chef – Chef de Partie

Worked in many areas of the kitchen including fish, vegetable, butchery, sauce and roast sections.

Aug 1996 – Nov 1997: Tutto!! Restaurant, Heathrow

Apprentice / Commis Chef