spoon

Russell Bateman

Category : Chef

Mod-Chef-Extrodinaire
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

Gold Award on Top Table

Responsible for entirety of Food Department, Budgets, GP, Food Stocks, Hygiene Practices, Menu Writing, Business Progression,
Marketing Ideas and Concepts

Jan 2007 – June 2007: Midsummer House, Cambridge

Head Chef

2 Michelin Stars, 4 AA Rosette

Responsible for all ordering, kitchen organisation and aiding Daniel Clifford with menu ideas and progression.

June 2005 – Jan 2007: Danesfield House Hotel, Marlow

Sous Chef-Acting Head Chef

3 AA Rosettes, 7/10 Good Food Guide

Responsible for day to day running of kitchen. Including all ordering, gross profit margins, staffing issues, cleanliness, hygiene and menu writing.

Jan 2005 – June 2005: Capital Hotel and Restaurant, Knightsbridge

Sous Chef

2 Michelin Stars, 4 AA Rosettes

Under the guidance of Eric Chavot. Responsible for fish and meat preparation, hot starters and running the Larder section.

Jan 2004 – Dec 2004: Auberge de L’Eridan, Annecy, France

Chef de Partie

3 Michelin Stars, 20/20 Gault Milau Guide

Working under Chef Marc Veyrat. Good introduction to a French kitchen. Initially working in the pastry and moved to the meat, fish and sauce section.

June 2001 – Dec 2003: Petrus, London

Chef de Partie

1 Michelin Star, 5 AA Rosettes

Working under for Marcus Wareing. Gained experience running the vegetable, sauce, meat, fish and larder sections.

April 2000 – June 2001: Chez Nico, London

Chef de Partie

3 Michelin Stars, 5 AA Rosettes, 10/10 Good Food Guide

Worked under Nico Ladenis, during which time the restaurant held three Michelin stars. Worked in key areas of the kitchen including vegetable, sauce and larder sections

Oct 1999 – April 2000: Chapter One,Kent

Commis Chef-Chef de Partie

1 Michelin Star, 3 AA Rosettes

On the larder section was part of the team which achieved a Michelin star.

Nov 1997 – Oct 1999: Harrods, Knightsbridge

Commis Chef – Chef de Partie

Worked in many areas of the kitchen including fish, vegetable, butchery, sauce and roast sections.

Aug 1996 – Nov 1997: Tutto!! Restaurant, Heathrow

Apprentice / Commis Chef

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.