Veal fillet with girolles, apricots and truffle sauce

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.

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

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.

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.

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.

Strawberry and almond tart

Strawberry and almond tart

Lobster Recipe with Vanilla Butter and Avocado - Great British Chefs

Lobster in vanilla butter with heirloom tomatoes and avocado

Walled garden salad

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.

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.

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.

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.

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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