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

Love Food, Love Drink Review

Posted : 30 June 2010

Colette’s is The Grove’s three rosette award winning fine dining restaurant.  Start off with a couple of cocktails in the intriguing and fun bar area, filled with colourful oversized furniture, and you immediately realise you are about to experience something a little bit out of the ordinary.  By contrast the beautifully restored 18th century dining …Read more

Colette’s Foodapedia Review

Posted : 28 May 2010

Prior to working here, Russell has worked in many Michelin star restaurants including Pétrus and Auberge de L’Eridan, Capital Hotel and Restaurant and Midsummer House and alongside chefs such as Gordon Ramsay, Marcus Wareing and Marc Veyrat. He invites us to have a little amble around the veg garden in the fading light, although the …Read more

My AA report 2010

Posted : 23 February 2010

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, …Read more

Colette’s Review in Good Food Guide 2010

Posted : 8 September 2009

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 …Read more

My review in Hardens Guide

Posted : 1 September 2009

Food: 2 – Very Good Service: 2 – Very Good Ambience: 3 – Good “Pricey, but a good experience overall” – almost all of the reports on this “posh” modern country house hotel dining room are in a remarkably similar vein, and “it’s hard to beat for many miles around for a romantic evening”.

The restaurant my brother built

Posted : 1 July 2009

Got to be honest, I don’t think anybody expected him to have anything to do with a restaurant, let only build and help open one. Shame it wasn’t a bit (lot) nearer London, cause I wouldn’t have minded running this. Stunning location, amazing building.. well done bruv