I’m recruiting front of house

Category : Main, Work

Colettes at The Grove I’m looking to strengthen the team at Colette’s

Our  restaurant has achieved great things which has made it a regular for locals and a destination spot to enjoy the sophisticated atmosphere and great cooking that comes from the kitchen. We are getting busier by the day and I need front of house staff who are passionate about food and the industry and wants to progress and learn from the high standards that we set.

Recruiting at all levels; ideally I’d like your CV to show experience in 3/4 AA Rosette, Michelin Star or equivalent restaurants, show me some passion for food & wine, and a strong constitution and I’m interested.
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My AA Report 2012

Category : Main, News, Reviews, Work

Colettes 3 AA RosettesQueen Victoria and Edward VII were both rather partial to dropping in on this estate for the weekend when London’s charms began to pall. It wasn’t far away even in those days, but with the capital’s onward sprawl, it seems practically a stone’s throw from the West End. What you get is a large country-estate hotel, with all mod cons (spa treatments and golf), and an understated restaurant in soothing beige with smartly dressed tables, artfully positioned mirrors and polished service. Russell Bateman has honed a profoundly accomplished style of modern cooking here, imbued with his own personal stamp, while respecting the quality of the raw materials he works with. Dishes are composed of many interlocking elements, as witness an opener of Lincolnshire pork teamed with smoked eel, alongside a slice of foie gras and apple terrine. Another might see roast scallops against a southeast Asian array of peanuts, radish and lime. Moving on to the main course, the stakes are raised still further, perhaps for an assiette of locally farmed veal (the fillet, breast, sweetbread and tongue), served with cauliflower and spinach in aged balsamic, while a brill dish becomes a seafood-lover’s dream date, encompassing cockles, clams, an oyster ravioli and caviar cream, not to mention some leek and turnip towards your five-a-day. The seven-course tasting menu is the leisurely way to go. Desserts don’t stint on creativity either, perhaps offering parsnip and cardamom cake with blood orange and white chocolate, or spiced banana tart with toasted coconut and passionfruit and a banana sorbet – 3 Rosettes

Diners are in Seventh heaven at Alimentum

Category : Main, News

Seven top chefs, a seven-course menu – and seven grand raised for charity.

Cambridge’s award-winning restaurant Alimentum staged and evening of fun and gastronomic flair in aid of Tommy’s the charity that supports research into miscarriages and premature births.

Chef patron Mark Poynton rallied a team of seven culinary wizards to create a seven-course menu, which 50 ticket holders were then able to sample. His cooking crew were Daniel Clifford (Midsummer House), Will Holland (La Becasse), Ben Spalding (Roganic), Matt Gillan (The Pass), and Russell Bateman (Colettes at The Grove) and Paul Foster (Tuddenham Mill)
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Colette’s Review in Good Food Guide 2012

Category : Main, News, Reviews, Work

The Grove, Colette’s
Star-struck venue with eye popping food
Chandler’s Cross, WD3 4TG
Tel no: (01923) 807807


Modern British | £65
Cooking score: 5

These days, the sleek, glossy Grove is synonymous with a certain sort of stardom, and there may be gasps of ‘OMG!’ given the celebrity count here – it’s a home-from-home for football’s moneyed aristocracy, after all. As the hotel’s flagship restaurant, Colette’s puts on a suitably ostentatious show, with a ‘sexy’ bar area, huge canvases and abstract sculptures in the dining room. Prices are pitched at premiership WAGs rather than fans on the terraces, and the supremely confident kitchen aims to dazzle. Continue Reading

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

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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