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I’m recruiting for new chef’s

Category : Work

I’m looking to strengthen my 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 chef’s who are passionate about food and the industry and wants to progress and learn from the high standards that we set

Ideally I’d like your CV to show experience in 3/4 AA Rosette, Michelin Star or equivalent kitchens, show me some passion for food, a good working knowledge of fresh seasonal ingredients and a strong constitution and I’m interested.

Contact the HR team at recruitment@thegrove.co.uk or tweet me @RussellBateman

 

Kai We Care

Category : News

We’re creating a pop-up restaurant to raise funds following the devastating earthquake in Christchurch, New Zealand

It’s on Monday 4th April 2011 … for 1 night only at One Moorgate Place, EC2R 6EA London

A sensational 7-course dinner, cooked by award winning chefs, followed by an auction of fabulous prizes, hosted by TIM HAYWARD

Champagne & Canapes at 6:30pm….Carriages at 1am

The chefs: Simon Hulstone, Dominic Chapman, Mark Poynton (& Me) Russell Brown, Matthew Tomkinson, Adam Gray along with Alex Wood, Adrain Oliver and Darren Goodwin

Mark and I will be cooking the main: Slow cooked NZ lamb, broccoli puree, smoked garlic, Olde Yorke cheese, almonds, wild garlic jus

There are 200 tickets available. Tickets cost £150 per person (including wine)

To buy a ticket, please email kaiwecare@gmail.com

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
Continue Reading

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

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