RUSSEL BATEMAN

Russell Bateman’s passion for cooking was ignited during his childhood in West London. His grandparents played a key role in inspiring his love for food; he recalls the crunch of homegrown vegetables, the aroma of freshly baked bread, and the pride his grandfather took in brewing his own ale. These early memories laid the foundation for his culinary journey.

His career began at just 15 when he secured a work experience placement at Tutto, a small Mediterranean restaurant run by Stephen Scuffell, then chairman of the Craft Guild of Chefs. Immersed in the energy and camaraderie of the kitchen, Russell found his calling and accepted a part-time job offer from Scuffell. After completing catering college, he gained experience at Harrods in Knightsbridge, where a visit to Marco Pierre White’s The Oak Room sparked his enthusiasm for fine dining.

Russell’s next role at Chapter One introduced him to his first mentor, Paul Dunstane, who later took him to Chez Nico, Nico Ladenis’ flagship restaurant. Though the high-pressure environment was challenging, Russell credits this experience with shaping his skills and discipline. His career continued to ascend under Marcus Wareing at Pétrus, where he learned to perfect his craft and embrace the demands of professional kitchens. Over more than two years, he contributed to the openings of Fleur, The Savoy Grill, and Pétrus’ new venue at The Berkeley. Wareing remains one of his greatest influences, both personally and professionally.

Russell also spent a year in France working with Marc Veyrat at his three-Michelin-starred La Maison de Marc Veyrat, where he explored the importance of hyper-local, seasonal ingredients. Each morning began with foraging in the Alps, a practice that profoundly shaped his cooking philosophy. Returning to England, he honed his skills further at prestigious establishments, including The Capital Hotel under Eric Chavot, Danesfield House under Aiden Byrne, and Midsummer House with Daniel Clifford.

In 2007, Russell stepped into his first head chef role at The Feathers Hotel in Oxfordshire, where he developed the managerial skills required to lead a kitchen. His next position at Colette’s, the flagship restaurant of The Grove Hotel in Hertfordshire, allowed him to work closely with the estate’s gardeners, creating menus that celebrated simplicity and showcased seasonal ingredients. His dedication and creativity earned him the title of National Chef of the Year in 2014, with a winning menu that reflected his diverse culinary influences.

Russell’s career highlights also include representing the London & South East Region on the 2016 season of the Great British Menu. As Head Chef at Pétrus, under the guidance of Gordon Ramsay, he not only retained but gained Michelin star, holding the accolade from 2018 to 2020.

Since 2020, Russell has been Head Chef at The Falcon Hotel, Castle Ashby, an 11,000-acre estate owned by Lord and Lady Northampton. At the Eyas restaurant, he crafts menus inspired by the estate’s seasonal produce and oversees food and beverage services in the East Wing lounge and bar, the historic cellar bar dating back to 1594, a juice bar, in-room dining, and a wellbeing center opened in 2021.

Throughout his career, Russell has consistently pushed the boundaries of his craft, blending creativity and technical skill to produce innovative, refined dishes. Drawing from his experiences with some of the world’s most acclaimed chefs, he continues to execute his unique vision with passion and precision, leaving an indelible mark on every kitchen he leads.