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from Great British Chefs

Strawberry and almond tart

from Great British Chefs

Veal fillet with girolles, apricots and truffle sauce

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

from Great British Chefs

Lobster in vanilla butter with heirloom tomatoes and avocado

from Great British Chefs

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 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.

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

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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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