Chef's Featured Recipes

Smoked Trout Rillettes Ingredients 200g Smoked Trout Flaked 100g Smoked Salmon torn 50g Mayonnaise 75g Crème Fraiche 1 Dessert spoon of each Chopped Dill, Chives & Chervil 15g Creamed Horseradish Lemon Juice & Zest Ground White Pepper Salt Method In one bowl combine your horseradish, Mayonnaise, Crème Fraiche & Herbs. Once all combined add your salmon, trout and ...Read more

Mincemeat Parfait Ingredients 375g Chopped Mincemeat 100ml water 130g Sugar 6 Egg Yolks 20g Sugar 300g Double Cream 2 Egg whites 80g Sugar A squeeze of Lemon Juice Method To make the syrup add the 100ml water and 130g sugar and take to 115˚c. Whisk the 6 egg yolks and 20g sugar to a white ribbon in ...Read more

Slow Roast Pork Belly Feeds 8 Ingredients 1 Large Pork Belly Skin on and scored 12 Large Carrots 4 Spanish Onions 1 Head of Garlic Peeled 2 Kg New Potatoes 6 Braeburn Apples 3 Bay Leaves 4 Sprigs Rosemary 6 Sprigs of Thyme 500ml Fresh Apple Juice Olive Oil Salt Method Peel all your vegetables. Cut the onion into ...Read more

Poached Rhubarb and Yorkshire Rhubarb Soup With the rhubarb season now well underway this month’s recipe celebrates the delicate flavour of this wonderful, under-rated English vegetable. 400g Yorkshire Rhubarb 40g Lemon Grass 1 Vanilla Pod 20g Ginger 2 Orange Juice 1 Lemon Juice 150g Sugar 600g Water Method: Bring all ingredients to the boil (except rhubarb) and leave to infuse. Once ...Read more

Valentines Passion Fruit Tart This dessert sums up Valentines for me. I’m posting this up early so you get a chance to practice before the day. It’s succulent, indulgent, fresh and the clue is in the name. It really will get your juices following!!! Ingredients 300 ml Passed Passion Fruit Lemon Juice 2 Orange Zests 270g Sugar 9 Eggs ...Read more

Russell Bateman

An interview with Russell Bateman

Posted : 20 January 2011

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

My review in Hardens Guide 2011

Posted : 30 November 2010

Food: 2 – Very Good Service: 2 – Very Good Ambience: 3 – Good “Firing on all cylinders at present – the traditionally-styled main dining room of this vast, swish country house hotel is naturally “a bit pricey”, but offers a “good dining experience” across the board.”.

My AA Report 2011

Posted : 27 September 2010

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 …Read more

Listen to me on the Radio

Posted : 12 September 2010

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”

Posted : 10 September 2010

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 …Read more

Russell Bateman

Russell Bateman

Posted : July 01, 2010

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 …Read more