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.

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

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

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.

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

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

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.

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 #Colettes Head Chef Russell Bateman. Scrumptious!

Irish braised short ribs with wine, polenta and gremolata

Irish braised short ribs with wine, polenta and gremolata

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.

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