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Russell Bateman

Russell Bateman

Always pushing to grow and develop as a chef, his next move was to a head chef position at the esteemed restaurant Colette’s – the flagship eatery at luxury hotel The Grove in Hertfordshire. Russell spent several years there working closely with the head gardener, making sure the fresh produce that reached his kitchen was the best it could be. Better ingredients meant that the food could be simplified, with components of quality the star of the show, rather than convoluted technique. The estate’s seasonal offerings were showcased on small plates such as his Fine herb tart canapé and Scallop with radish, avocado and vanilla butter, as well as more substantial dishes like Roasted foie gras with strawberry and Veal fillet with girolles, apricot, spring onion and green almonds. Desserts – honed during his time on the pastry section of Marc Veyrat’s three-star restaurant – included a delicate Strawberry and almond tart. In 2018 he left Colette's to return to Pétrus as head chef.

In 2014 he was named National Chef of the Year by The Craft Guild of Chefs, coming full circle from his first ever kitchen position at Tutto. Russell’s culinary influences are broad, taking in foods from a variety of countries, experienced both here and abroad. His winning menu at the competition showed this diversity, starting with oyster panna cotta with scallop tartare and celeriac (described by competition mentor Alyn Williams as one of the best dishes he has ever eaten) followed by Roasted veal sweetbreads with garam masala, creamy girolles, turnip and black garlic purée. Dessert was an extravaganza of chocolate, marshmallow and tuile.

Russell Bateman has showed drive and determination over the course of his career, always striving to better his understanding of food, his cooking and his kitchen management. Having trained with an incredible roster of some of Britain’s – indeed the world’s – greatest chefs, he now executes beautifully fresh plates, very much in his own style, with creativity and flair. But characteristically, he continues to push. Having left Colette's to return to the Michelin-starred Pétrus, we're excited to see what his talented mind can come up with in the kitchen.