The Grove provides guests with a true pot to plate experience. Our head chef Russell Bateman prides himself on using the freshest and best ingredients for his innovative dishes; picking fruit and vegetables to use that evening straight from the Walled Garden.
Braised Mallard Legs at Colette's. An autumnal treat from Head Chef Russell Bateman.
Guests can discover the art of fine food at the exclusive Colette’s Master Classes. Head Chef Russell Bateman shares his wealth of experience and passion for exquisite food within an intimate group setting.