Diners are in Seventh heaven at Alimentum

Category : Main, News

Seven top chefs, a seven-course menu – and seven grand raised for charity.

Cambridge’s award-winning restaurant Alimentum staged and evening of fun and gastronomic flair in aid of Tommy’s the charity that supports research into miscarriages and premature births.

Chef patron Mark Poynton rallied a team of seven culinary wizards to create a seven-course menu, which 50 ticket holders were then able to sample. His cooking crew were Daniel Clifford (Midsummer House), Will Holland (La Becasse), Ben Spalding (Roganic), Matt Gillan (The Pass), and Russell Bateman (Colettes at The Grove) and Paul Foster (Tuddenham Mill)
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Culinary Tours des Forces Unite in Cambridge

Category : News

Mark Poynton, Chef Patron of acclaimed Restaurant Alimentum in Cambridge and one of the country’s most up and coming chefs, has rallied a team of 6 of the UK’s finest culinary wizards to raise money for a truly moving cause.

On Monday 31st October 2011, Mark will host a unique evening of fun and gastronomic flair at his Cambridge restaurant in aid of Tommy’s charity. Tommy’s funds research into the causes and prevention of miscarriage, premature and still birth and provides information to parents** – a cause personally close to Mark’s and his team’s hearts.

Mark and award winning chefs Daniel Clifford (Midsummer House), Will Holland (La Becasse), Ben Spalding (Roganic), Matt Gillan (The Pass), and Russell Bateman (Colettes at The Grove) and Paul Foster (Tuddenham Mill), will create a 7 course tasting menu to tantalise even the most adventurous of taste buds.

Mark comments, “this is an exceptionally important cause for me and I want to do everything I can to raise crucial funds and awareness for Tommy’s. Having a young son myself, I can only begin to imagine the pain of losing a child, so the more money we can raise for research towards preventing complications at birth, the better. I’m really excited to be bringing together such a great team of chefs at Alimentum – the evening will be fantastic! I can’t wait to make it a success.”

Compering the evening will be charismatic food and travel journalist/author Sudi Pigott. Sudi will be cajoling the diners to bid for a range of fantastic prizes, including an iPad; day of beauty and hair treatment at top Cambridge salon Elajé; mounted collection of celebrities’ dockets from Heston Blumenthal’s restaurant Dinner, signed by Heston himself and Head Chef Ashley Palmer-Watts.

Sudi comments, “this is a fantastic cause to be involved in with an incredible line up of chefs. Mark is working really hard to ensure the evening is a huge success and I am looking forward to helping raise lots of money by encouraging guests to dig deep!”

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

“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

Passion Fruit, Red Chilli

Sweet Corn
Custard, Brioche Soldier, Autumn Truffle

& Smoked Bacon Soup

Foie Gras
In a Flower Pot

Apple, Fennel, Liquorice

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