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

Veal fillet with girolles, apricots and truffle sauce

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

A beautifully simple lobster recipe from chef Russell Bateman, with sweet vanilla.

Lobster in vanilla butter with heirloom tomatoes and avocado

Diver Caught Scallops, Salt Baked Celeriac, Seaweed and Scallop Dashi, Granny Smith Apple and Coastal Herbs recipe by professional chef Russell Bateman, Colettes at The Grove

Diver Caught Scallops, Salt Baked Celeriac, Seaweed and Scallop Dashi, Granny Smith Apple and Coastal Herbs recipe by professional chef Russell Bateman, Colettes at The Grove

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

Feast your eyes on these home made mince pies from Head Chef Russell Bateman.

Try this indulgent foie gras recipe from chef Russell Bateman, served with sweet and savoury strawberries.

Roasted foie gras and strawberries

Try this indulgent foie gras recipe from chef Russell Bateman, served with sweet and savoury strawberries.

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

Awarded 3 AA Rosettes and included in the 2012 Good Food Guide it's the consummate choice for all nature of rendezvous.

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.

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.

Strawberry and almond tart

Strawberry and almond tart

A perfect summer dessert, try chef Russell Bateman's recipe for a simple strawberry and almond tart.

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

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

Braised Mallard Legs at Colette's. An autumnal treat from Head Chef Russell Bateman.

Russell Bateman on

Braised Mallard Legs at Colette's. An autumnal treat from Head Chef Russell Bateman.

Loch Duart Salmon, Brixham Crab, Rye, Sorrel & Apple Juice recipe by professional chef Russell Bateman

Loch Duart Salmon, Brixham Crab, Rye, Sorrel & Apple Juice recipe by professional chef Russell Bateman

Learn from chef Russell Bateman how to prepare and cure your own bresaola using Irish beef

Learn from chef Russell Bateman how to prepare and cure your own bresaola using Irish beef

Chef Russell Bateman creates three dishes – first a foie gras dish, the second a brill dish and the third is a three apple tart. All of the dishes are created with the …

Chef Russell Bateman creates three dishes – first a foie gras dish, the second a brill dish and the third is a three apple tart. All of the dishes are created with the …

Diver Caught Scallops with Green Peppercorn, Finger Lime & Oyster Emulsion recipe by professional chef Russell Bateman, Colette's at The Grove  (uploaded by Santa Maria Foodservice)

Diver Caught Scallops with Green Peppercorn, Finger Lime & Oyster Emulsion recipe by professional chef Russell Bateman, Colette's at The Grove (uploaded by Santa Maria Foodservice)

A Jacobs Ladder: Commonly known as a 4 rib, this dish by Russell Bateman holds its flavour and served with caramelised onions for a sweet taste.

Try Russell Bateman's delicious Irish beef Jacobs Ladder, cooked Sous Vide and served with jerusalem artichoke chips and roscoff onions

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