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Strawberry and almond tart

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Lobster in vanilla butter with heirloom tomatoes and avocado

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

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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.

Russell Bateman on

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

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

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

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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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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.

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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