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Universal Cookery & Food Festival

Category : Chef, Main, News, Work

Don your wellies, bring your passion and get stuck in at the universal cookery & food festival 2013! Designed by chefs, for chefs, the food festival gives everyone from chefs and caterers to farmers and growers, a chance to learn, be inspired and join together. We need you all to bring on the camaraderie, break down the barriers, speak to everyone and become stronger and better for the British culinary future by working together as ‘chefs united’.

We set the standards high last year but we’re raising them higher this year – at the food festival spend a day foraging in the ‘outdoor larder’; try your hand at clay pigeon shooting; join in the live debates; watch the back to basics demos like the skinning and butchering of game; and in between all of that, wander around the rustic style farmers market and meet our eclectic mix of suppliers who are ready to greet you at the food festival! So what are you waiting for? Register Now

Venue: Warbrook House, Hook, Hampshire
Date: 4th September 2013

Master Chefs of Great Britain Award Dinner

Category : Chef, Main, News

I was fortunate to be invited to cook at the awards dinner which was in part, the latest  Dingley Dell flying visit “Running with the Herd – when education meats industry”.

I was privileged to get to work with some wonderfully talented young people from Westminster Kingsway College on the evening. I am pleased to report the future for the industry appears to be in safe hands with them.

My personal congratulations to the winner Ruth Hansom and a big thank you to everybody involved in the event.

I have borrowed a good portion of the following from  the Dingley Dell website:

The evening was as much about education and experience as it was about food an amazing 15 chefs/employers 14 lecturers and 38 students from Passion to inspire came together for the not only the night but leading up to the event many of the students spent time in the chefs restaurants. There are innumerable people to thank for their time, energy, passion and inspiration who made this happen. We are going to take a summer break at Flying Visits but we hope to be bigger badder meaner and leaner bringing you some more great chefs, superb Dingley Dell pork dishes and a whole lot of porky goodness when we return in the autumn.

Mondays terrific menu and roll call of inspirational people.

Russell Bateman – Collette’s at The Grove

John Jackaman – Infusions 4 Chefs

Westminster Kingsway College

Mark Poynton – Alimentum restaurant West Suffolk College Tongue – wild garlic pesto – Sauce Cambridge

Eric Snaith – Titchwell Manor Cambridge Regional College Smoked tenderloin – Norfolk lavender – macadamia – eel – nasturtiums

Paul Boorman – Wivenhoe House Wigan and Leigh College Warm salad of pork cheek – lettuce – peas – truffle – cider

Cyrus Todiwala – Café Spice Namaste Colchester Institute Braised Cafreal of Pork Collar – Coddled Quails Egg – Cumin Flavored Potato

Adam Simmonds – Restaurant Adam Simmonds – Danesfield House Farnborough College Smoked Bacon Ice-cream – textures of apple Murray Chapman MCGB East Kent College Chocolate – cherries – almonds – basil

Roy Thompson – Novotel Hammersmith Eton College Petit Fours

Oink oink till autumn !

Harpers Bazaar Review

Category : Chef, Main, Reviews, Work

Contemporary fine dining in an 18th century location

The buzz

Set in a sophisticated dining room with high ceilings and ornate 18th century mouldings, in the heart of the five-star Grove Hotel, Colette’s offers a luxury fine dining experience. Run under the watchful eye of innovative head chef Russell Bateman, the restaurant is known for its creative style and cosmopolitan approach to mixing flavours and spices.

The lowdown

On arrival our waiter informed us that the chef ‘doesn’t speak much, he speaks through his food.’ It wasn’t until the first dish arrived that we knew what he meant. Attention to detail and a variety of delicious flavours is what makes the menu at Colette’s stand out – each portion is a masterpiece, both on the plate and on the tongue.

Fresh, home-grown produce can be tasted in every dish. If you’re staying at The Grove, a walk around the hotel’s Walled Garden is a must, simply to admire the sprouting vegetable patch where Colette’s grows it’s own ingredients – you may even spot Russell picking the fruit and veg to use that very evening.

Perfect for…

Special occasions. Begin with cocktails and nibbles in the bar before making your way into the elegant restaurant for dinner. You’ll be treated like royalty and every dish is divine – the experience itself is worth toasting.

Menu highlights

Bazaar opted for the Sonnet tasting menu which features six dishes including Scottish Beef Tartare and Warm Manjari Chocolate Mousse. Our reigning dish was the warm Cotswold white chicken with cauliflower and carrots, which can also be enjoyed as an a la carte main. Perigord truffle and expert seasoning brought this plate of simple sounding ingredients to life – if we recommend one dish it has to be this.

For a whole new experience try the Oolong Tea Menu. Whether you have as an alternative to the wine-pairing, served alongside your meal, or as an after-dinner palate-cleanser, this gives new meaning to the traditional cuppa.

Final word

Colette’s are proud hosts to a series of food Master Classes where head chef Russell Bateman shares his top tips and tricks to preparing, cooking and serving a range of dishes. Each hour long class focuses on one seasonal ingredient and includes lunch and wine tasting in the restaurant as well as your own Colette’s apron and recipe folder.

by Rosie Reeves / 12 April 2013 /

Taken from: Harpers Bazaar

Dingley Dell, Alimentium & Me

Category : Main, News

I am really excited to be part of Dingley Dell’s flying visit at Alimentium in Cambridge on 13th June 2012. Its always nice to go back to Cambridge and great to cook with my long time friend Mark Poynton chef/Patron of Restaurant Alimentum. £65 a head for a cocktail, canapes and five cracking Pork based courses sounds like a bargain to me.

At Dingley Dell, pigs are born, reared and grown outdoors all year round. Dingley Dell’s beautiful flavour comes from the breeds used, great animal health and welfare, naturally balanced nutrition and a stress-free environment. The Flying Visits are fun evenings where guests experience everything that’s great about pigs and pork. Sounds great! So what happens on these nights, exactly?

On the night, you can expect:

  • Introductions from Mark from Dingley Dell Pork, porky anecdotes and farm film.
  • A short discussion on pig welfare from the RSPCA ‘s Freedom Food.
  • Butchery master class.
  • Mouth-watering pork dishes introduced by award-winning chefs.
  • A selection of wine to match the each course.

To book, call the restaurant directly on 01223 413000 or email reservations@restaurantalimentum.co.uk

Dinner Menu
Pre Dinner Cocktail
By Joe Tivey of 12A Member’s Club

Canapes
By “ A Passion to Inspire ” students

Crispy pig’s head, garden vegetable salad and almond
By Eric Snaith, Titchwell Manor

Pork Belly, carrots, liquorice, sweet cicely and lemon verbena
By Russell Bateman, Colette’s at The Grove

Ham, Egg and Cheeks
By Ross Pike and Madalene Bonvini-Hamel, The British Larder Suffolk

Hay smoked pork loin, turnip, apple and jack by the hedge
By Mark Poynton, Restaurant Alimentum

Peanut, strawberry and crispy pork shoulder
By Michelle Gillott, chocolatier

£65 per person

To book, call the restaurant directly on 01223 413000 or email reservations@restaurantalimentum.co.uk

A (working) night out at the Artichoke, Amersham

Category : Main, News

Artichoke, Amersham

I’m  delighted to be  the first date for the Artichoke’s culinary initiative, the Guest Chef Event, offering you the chance to dine and enjoy a bespoke menu created by the owner Laurie and myself. They have events taking place each month, keep an eye on the Artichoke website for the line up that is sure to impress offering the opportunity to sample the signature dishes of some of the country’s most talked about chefs.

My evening: Thursday 26th April

There are a couple of tables left so please call and book, you will not be able to turn up on the night. 01494 726611, alternatively email info@artichokerestaurant.co.uk

What the Artichoke has to say on it:

We are delighted to welcome Head Chef Russell Bateman who will be bringing his renowned skills into the Artichoke’s Kitchen.

Having worked and trained in some of the best known Michelin establishments – including Pétrus, Midsummer House and Auberge de L’Eridan, along with some of the finest Chefs, such as Marcus Wareing and Marc Veyrat, Russell has enviable knowledge and skills in the kitchen.

Russell is known for his inventive and stylish ways of creating seasonal dishes – using many ingredients handpicked from the garden.

Five Course Tasting Menu to include a glass of champagne upon arrival £75 optional Wine Flight £36

To make sure you do not miss out on this unique collaboration, book now to avoid disappointment on 01494 726611, alternatively email info@artichokerestaurant.co.uk

Root Vegetable Masterclass at New Covent Garden Market

Category : Main, News

Filmed at New Covent Garden Market in The Orangery, I joined Ben Tish (The Salt Yard) and Colin Layfield (The Paramount) to cook three banging seasonal dishes using the finest root vegetables and larder ingredients from supplier Wild Harvest.


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