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Strawberry and almond tart

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The Grove

Colette’s at The Grove Under the watchful and talented eye of the National Chef of the Year, Russell Bateman, Colette’s has been Awarded 3 AA Rosettes and included in the 2014 Good Food Guide. It’s the consummate choice for romance, celebrations and all nature of rendezvous.

Lobster in vanilla butter with heirloom tomatoes and avocado

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.

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Head chef Russell Bateman is busy working on bread & butter development...watch this space.

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Veal fillet with girolles, apricots and truffle sauce

An expertly balanced veal recipe from chef Russell Bateman with girolle mushrooms, spring onions and apricots.

Colette's head chef Russell Bateman prides himself on using the freshest and best produce.

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Walled garden salad

Chef Russell Bateman creates a gorgeous salad recipe to make all year round, packed with tomatoes, cucumber and creamy ricotta. Try making your own ricotta with this fantastic vegetarian recipe.

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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.

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Feast your eyes on these home made mince pies from #Colettes Head Chef Russell Bateman. Scrumptious!

Cucumber and yoghurt sorbet with citrus-cured salmon, charred cucumber and pickled cucumber

This stunning salmon recipe features several preparations of cucumber, including pickled cucumber, compressed slices and a stunning, creamy cucumber sorbet recipe. A vibrant starter recipe from Russell Bateman.

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Colette's Head Chef Russell Bateman hosts a series of exclusive Master Classes, sharing his wealth of experience and passion for exquisite food for guests to learn some useful tips on how to prepare, cook and serve a range of delicate and innovative dishes. Russell prides himself on using the freshest and best ingredients and will focus each Master Class on one seasonal ingredient.

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Russell Bateman - National Chef of the Year

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Scallops, radish, peanut and lime

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9 Luxurious Country Retreats #refinery29 http://www.refinery29.uk/airbnb-country-uk-weekend#slide-4 The Grove, HertfordshireIf your kind of weekend away features a pool — a big one — and a spa, head to The Grove in Hertfordshire which triumphs when it comes to facilities. From Colette’s, the fine-dining restaurant headed up by National Chef of the Year, Russell Bateman, to the golf courses, afternoon teas, and luxury spa, Sequoia, it’s got everything you need for a weeke...

Russell Bateman... The newly crowned National Chef of the Year and head chef at Collette's restaurant at the Grove in Chandler's Cross lifts the lid on his winning dishes. Subscribe to The Caterer here https://www.thecaterer.com/subscribe

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