spoon

My AA Report 2011

Category : News, Reviews, Work

The Grove describes itself as ‘London’s cosmopolitan country estate’, and it lives up to the billing. It is within the M25 for a start, so an easy hop to central London, and a refurbishment in 2004 led to a serious contemporary makeover. As for the country estate bit, well, it stands in 300 acres of beautiful grounds, including a championship golf course. The 18th-century house fits the bill, too, being grand enough to carry the ambitions of the management. The former stables have been converted into a relaxed brasserie-style restaurant, while the fine dining action takes place in Colette’s, with its comfortably modern furnishings and funky wooden art on the walls. Head chef Russell Bateman produces classy modern European food with a high level of technique and an eye for appealing presentations. Snail lasagne with celeriac cream makes for a refined starter, while main-course partridge comes with sweetcorn purée, shallots, sprouts and a sticky bacon jus. The flair for balancing flavours continues at dessert stage with a luscious chocolate and chestnut fondant ably supported by coffee ice cream. Service is appropriately professional but there is nothing stuffy about Colette’s. – 3 Rosettes

Menu Changes Planned

Category : Food, News

Mackerel Poached and Tartar, Organic Mottra Caviar, Avocado Mousse, Grove Estate Beetroot Cannelloni

Scottish Mallard Breast and Confit Leg, Turnip, Swiss Chard, Slow Poached Duck Egg Yolk, Elderberry Jus

Our Garden Apple Mousse, Grape Jelly, Late Picked Muscat Grapes, Granny Smith Sorbet, Apple Caramel

Listen to me on the Radio

Category : News

I’m on the radio tonight with Nick Coffer on Three Counties between 7 and 9. Listen live online at:

http://www.bbc.co.uk/iplayer/console/bbc_three_counties_radio/

or on the radio… I’m wondering if he will need me to tell him that QPR are top of the league and unbeaten?

“Young Guns at the Pass”

Category : News

I will be cooking at The Pass at South Lodge Hotel on 30th September 2010 as part of the ‘Young Guns at the Pass’ event.

This an exciting opertunity for me and I am thoroughly looking forward to it. So whats on the menu?

Russell Bateman – Dinner at The Pass, South Lodge
30th September 2010

Oyster
Passion Fruit, Red Chilli

Sweet Corn
Custard, Brioche Soldier, Autumn Truffle

Scallop
& Smoked Bacon Soup

Foie Gras
In a Flower Pot

Sole
Apple, Fennel, Liquorice

Veal
Loin and Sweetbread, Preserved Lemon,  Burnt Celeriac

Lemon Verbena
Panna Cotta

Araguani Chocolate
Olive Oil Ice Cream, Croutons, Sel Camargue

To book your place call on +44 (0)1403 891 711

My AA report 2010

Category : News, Reviews, Work

The Grove may be within the M25, but it certainly doesn’t feel that way when you’re there. The 300 acre grounds of this grand 18th-century stately residence are now home to a championship golf course and fine formal gardens, each enjoying beautiful views over Charlotte’s Vale. The house itself has been transformed into a world-class, contemporary hotel, which successfully combines historic character with cutting-edge modern design. There is a smart spa, a relaxing bar and lounge, and a choice of three restaurants. Colette’s is the fine dining, evening-only option, with its own separate entrance and stylish lounge and bar. The dining room is smart and slick with cream leather chairs, darkwood floor and the walls painted a dignified mustard-yellow. With service on the formal side, dinner includes all the extras from canapés in the bar through to pre-dessert and petits fours, and quality remains high throughout. The cooking is modern and accomplished, with great dish construction and visual impact too. The flair and imagination of the kitchen team under the guidance of new chef Russell Bateman is clearly evident. – 3 Rosettes

The Grove may be within the M25, but it certainly doesn’t feel that way when you’re there. The 300 acre grounds of this grand 18th-century stately residence are now home to a championship golf course and fine formal gardens, each enjoying beautiful views over Charlotte’s Vale. The house itself has been transformed into a world-class, contemporary hotel, which successfully combines historic character with cutting-edge modern design. There is a smart spa, a relaxing bar and lounge, and a choice of three restaurants. Colette’s is the fine dining, evening-only option, with its own separate entrance and stylish lounge and bar. The dining room is smart and slick with cream leather chairs, darkwood floor and the walls painted a dignified mustard-yellow. With service on the formal side, dinner includes all the extras from canapés in the bar through to pre-dessert and petits fours, and quality remains high throughout. The cooking is modern and accomplished, with great dish construction and visual impact too. The flair and imagination of the kitchen team under the guidance of new chef Russell Bateman is clearly evident.

Colette’s Review in Good Food Guide 2010

Category : News, Reviews, Work

The Grove, Colette’s
Out to make an impact
Chandler’s Cross, WD3 4TG
Tel no: (01923) 807807
http://www.thegrove.co.uk
Modern European | £58
Cooking score: 5

On a clear night you can see Watford’s urban fluorescence glowing in the distance as you stroll around this sprawling hotel complex. Built for the Earls of Clarendon, the Grove’s original porticoed mansion now houses its top-end restaurant, and the lofty dining room still feels like an illustrious ‘weekend in the country’ destination. Everything here is larger than life, from huge canvases and abstract sculptures to a fantastical chandelier of epic proportions. Chef Russell Bateman arrived in 2009 from the Feathers Hotel,Woodstock and he is out to make an impact. A starter of creamy lamb’s sweetbreads with deep-fried palourdes and crisp parsnip ribbons is given some peppery bite with tiny nasturtium leaves, while the summery sweetness of steamed Scottish lobster tail is offset by astringent lemon thyme, artichokes and baby fennel. Ideas are complex, ingredients top-drawer and flavours neatly judged, although novelties occasionally fall flat bland chocolate polenta added nothing
to a dish of pigeon breasts with baby beetroot, spring cabbage and ‘bubble and squwark’ (sic). Finally, the kitchen dons its joker’s hat for a startling dessert involving violet mousse, blueberries and Laurent Perrier jelly topped with nuggets of excited popping candy that explode like hyperactive fizz bubbles in the mouth. Busy, name-tagged staff in dapper grey outfits are ‘a tad too eager to please’, and the wine list includes many exceptional bottles. Prices start at £28.

Chef: Russell Bateman.
Open: Tue to Sat D 7 to 9.30 (and Sun D on bank hols).
Closed: Sun (except bank holidays), Mon. Meals: Set D £57.75.
Service: 12.5% (optional).
Details: Cards accepted. 40 seats. Air-con. Separate bar. Wheelchair access. Music. Children allowed. Car parking.

Taken from Good Food Guide 2010