Stage – South Lodge Hotel 5 Star 3 AA Rosette www.southlodgehotel.co.uk Matt Gillan, Head Chef at ‘The Pass’ holds its second Young Guns Week to showcase Britain’s young talent After the success of last year’s ‘Young Guns’ event held at ‘The Pass’ restaurant in The South Lodge Hotel, Horsham, Head Chef Matt Gillan invited a select choice of England’s top young chefs from outside of London to attend. The chefs chosen were done so for their exceptional talent and outstanding backgrounds. These chefs are considered to be those who are shaping the future of British cooking. Each chef was asked to create a tasting menu for one night only and over the course of the week from Tuesday 28th September to Saturday 2nd October each showcased their carefully crafted dishes. The opening night saw Richard Allen, head chef of Tassili at the Grand Hotel in Jersey, showcase his imaginative dishes. Then it was the turn of Sussex local, Ben Goldsmith, from The Talbot Inn, Cuckfield, with his inspirational food with a contemporary twist using as much locally sourced produce as possible. On the 3rd night Russell Bateman, Head Chef at ‘Colettes Restaurant’ at The Grove, Chandlers Cross took control of the pass. The 4th night saw Restaurant Alimentum’s Chef Patron, Mark Poynton who provided his guests with his stunning and relaxed fine dining food. The week culminated with a menu created by Jon Howe of Lumière in Cheltenham who had also been awarded Restaurant of the Year at The Cotswold Life Food & Drink Awards. I was lucky enough to spend the day with Russell Bateman helping prepare his menu for his debut at The Young Guns week. Having worked with Russell in the past I knew standards were going to be high, but he truly raised the bar for the guests at The Pass. Russell put together an innovative stylish menu which included some of his signature dishes from his 3 AA Rosette restaurant, Colettes. Not only were the guests treated to Russell’s Stunning food, they also got to see the dishes put together in front of their eyes. The Pass has taken the chef’s table concept and transformed it into a 22 cover restaurant situated in the heart of the kitchen. I’d like to give a huge thank you to Matt Gillian for letting me into his stunning kitchen for the day. As always Matt did a sterling job organising the Young Guns Week.

It’s a superb event which really does showcase the future of British cooking. I look forward to keeping up to date with more Young Gun’s events hosted by Matt at www.southlodgehotel.co.uk I also owe a special thanks to Russell – Stunning menu mate and it was great working with you again!! Take a look at Russell’s menu and some of the photos from the day. If you’re interested in working alongside top quality chefs such as Russell Bateman and Matt Gillan send your CV to andy.sinclair@p-r-c.co.uk or call Andy Sinclair on 01202 203150

Platinum Recruitment – Feature of the Month Each month the team at Platinum Elite Chefs bring you an industry specific feature from one of the UK’s finest establishments. This Month’s feature: Russell Bateman - Head Chef - Colette's Restaurant at The Grove Hotel - Hertfordshire 3 AA Rosette This month Platinum’s Elite Chef Division is proud to present Russell Bateman, head chef at Colette’s Restaurant in Chandlers Cross. Russell has kindly taken time away from the stove to provide us with the recipe, methodology and pictures for one of his signature dishes. Russell is certainly a rising star within industry, his CV boasts working alongside some of the best chefs in the world who include Marc Veyrat, Eric Chavot, and Marcus Wareing. Russell has trained in some amazing Michelin Star kitchen over the years, Midsummer House, Petrus and the 3 Michelin Star Auberge de L’Eridan to name a few. Such impressive training coupled with his passion and drive to succeed has enabled Russell to develop his own unique style and creativity which he brings to guests at Colette’s and Russell was quickly recognized by the AA and awarded 3 Rosettes. Russell prides himself on using the freshest and best ingredients for his innovative dishes; he picks fruit and vegetables to use that evening in the Walled Garden at the restaurant. His style of food is cosmopolitan, embracing diverse food cultures. From a young age he was in touch with different ethnic groups that influenced his subtle use of spices and the way he mixes different flavours and textures. If you haven’t had the chance to visit Russell at Colette’s yet why not have a go at recreating his Roast English Veal Sweetbread dish. For more information on Russell Bateman and Colette’s check out the Restaurants website:- www.thegrove.co.uk/colettes Or Keep up to date with what Russell is doing on his personal website:- www.russellbateman.co.uk Enjoy!! See you next month Andy If you’re interested in working alongside top quality chefs such as Russell Bateman send your CV to andy.sinclair@p-r-c.co.uk Roast English Veal Sweetbread, Preserved Lemon, Nasturtium, Maple, Black Pepper, Burnt Celeriac 1x English Veal Sweetbread 12x Organic Lemons 2x Sticks of Lemon Grass Sugar Sea Salt Black Pepper Mill 1x Celeriac Maple Syrup Nasturtium Leaves Preserved Lemon Puree 12 Organic Lemons 500g Sugar 100g Sea Salt 2 sticks Lemon Grass

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Method Bring 8 of the lemons from cold to the boil twice in water seasoned with sugar and salt. Refresh after each boil. On the third and final time add the lemon grass. Once boiled allow to cool in the pan. When cold place in a kilner jar and refrigerate for a week to marinade. Remove lemons from the liquor, dice all of the lemon small and cook down in a heavy bottom pan. Once all liquid is reduced add the sugar, stir into the mixture remove from the heat add the juice of 4 lemons and blend. Pass through a drum sieve and adjust seasoning. Burnt Celeriac Dice the celeriac into 2cm cubes. Blanch your celeriac in water seasoned with sugar and salt, until al dente. Refresh in ice water. Dry thoroughly on a cloth. Pan-fry in a little oil until blackened on one side. Cooking the Sweetbread Roast your veal sweetbread in oil until golden and crispy add some unsalted butter and finish the cooking with continual basting. Once cooked remove the fat and add a spoonful of maple syrup to the pan to glaze the sweetbread. Crack some black pepper coarsely, grate lemon zest and sprinkle a little sea salt onto the sweetbreads. To Dress Roast off 2 of the sweetbreads as above and wrap one in a large softened nasturtium leaf, leave the other as is. Smear the lemon puree onto your plate, place the burnt celeriac liberally around. Add your 2 sweetbreads to the plate and a few small nasturtium leaves. If you’re interested in working alongside top quality chefs such as Russell Bateman send your CV to andy.sinclair@p-r-c.co.uk