Celebrate New Year’s Eve with simple great quality food

New Year’s Eve at Colette’s is set to be a showstopper. We catch up with the restaurant’s head chef Russell Bateman to find out more about his menus and inspiration.

If there’s one thing Colette’s head chef Russell Bateman prides himself on, it’s seasonal, high quality ingredients. With every single one of the restaurant’s suppliers carefully vetted, he ensures that only the very best, ethically sourced produce makes its way into his kitchen.

“I’ve built up relationships with my suppliers over many years,” he explains. “I trust their judgement and they’re able to tell me what’s good at every time of year. There’s no point in trying to get ingredients that are out of season, because they’ll be more expensive and won’t taste as good.”

Keen’s Cheddar Tart, Piccalilli Onion, Cheese Pastry

New year

Perfection is particularly important for the restaurant’s New Year’s Eve menu, when people come to indulge and celebrate. “I think simple, great quality food is what people love the most. My goal on New Year’s Eve isn’t to serve the most extravagant or exotic menu, but to give people a meal they will really enjoy. The ultimate luxury experience for people in the UK is to enjoy great food and wine in a great atmosphere without having to worry about anything- and that’s what we want to provide.”

Roasted Stone Bass, Velvet Crab Sauce, Wilted Leeks

Though the New Year’s menu will be seasonal, Russell is keen to steer clear of traditional Christmas flavours, after guests have enjoyed a week of turkey sandwiches. Putting the sage and stuffing to one side, he’ll be serving a range of dishes including scallops and bass, as well as a creative celeriac risotto for vegetarians, a heart cheese course and a bread and butter pudding. With his commitment to ethically sourced food, the hand-dived scallops will be coming from Orkney, while stone bass will be used as an alternative to the endangered sea bass. “I would never use dredged scallops, for example, as it’s hugely damaging to the environment. The process of dredging ruins the seabed and it can take 80 years to recover- causing lasting damage to our oceans,” he explains. For Russell, ethical food shopping is all about knowing your suppliers and keeping up to date on the latest news and updates. “The Marine Stewardship Council offers advice about sustainability in the fishing industry, and how fish should be sourced,” he explains.  Part of sustainability comes back to using seasonal products, as well as finding creative ways to manage waste. “I look for innovative suppliers to work with, who find ways to make the most of their produce. For example, luxury caviar producers massage their sturgeons, which can cause the eggs to break. The company we use won’t waste these broken eggs- instead they’re dried to produce caviar bars, which make fantastic seasoning for fish dishes like our scallops.”

Year-round inspiration

This commitment to sustainability and quality isn’t just for the Christmas season- it’s part of Colette’s culture all year round. “All our lamb and beef comes from farmers in the Lake District. They’re so meticulous in their high standards that restaurants have to be vetted and supported before they’ll consider supplying to you.” Describing the organic, grass-fed lamb as the ‘best he’s ever tasted’, Russell says it’s this quality that keeps people coming back. “It’s not just about meat and fish either- we take as much care in selecting our vegetables and I work closely with suppliers to ensure we’re getting the very best.”

Diver caught Orkney Scallops, Finger Lime, Dehydrated Caviar, Green Peppercorns, Oyster Mayonnaise, Smoked Scallop Roe

With 22 years ‘experience as a chef and eight years working as The Grove, Russell says his aspirations to cook came from his childhood. “My nan inspired me to start cooking, because I would see her baking fresh bread every day. I still like to make bread every day for the restaurant as it was something I saw her doing at such a young age. She always served it with soft, room temperature butter and it’s a rule I’ve stuck to throughout my career.”

After working in many high-end restaurants, including Harrods in London, Russell has developed a flair for the traditional and wants to share this with his diners. “I am not a big fan of concept cooking- I don’t think you need it when you have the right experience and the right ingredients. Traditional dishes with a twist are the ones people enjoy the most and that’s what our guests can expect on New Year’s Eve.”

Colette’s Bread and Butter Pudding

With a range of options for New Year’s Eve at Colette’s, The Stables and The Glasshouse, call our reservations team on 01923 296010 or email reservations@thegrove.co.uk to book your place

Fresh start for David Howell as new European Tour season gets underway

With our wrap around season on tour, my 2018 campaign is set to get underway with two tournaments this side of Christmas. It is fair to say that 2017 wasn’t a very enjoyable year for me on Tour, blighted as it was by a back injury that culminated in me having to take two months off in August and September – although every cloud has a silver lining and my time on the side-lines did enable me to spend an enjoyable couple of days at The Grove filming some instructional videos designed to help improve your game. Watch David’s top tips that will help improve your game by clicking here

When you have an injury, particularly with your back, and are unable to perform at the level you know you can – whether you are an amateur or professional golfer – golf becomes a hugely frustrating sport and that is the position I found myself in over the past 18 months or so.

During my time on the side-lines I began working with Rob Goldup, a strength and conditioning coach, who has not only helped me recover from my injury but has helped me establish a fitness regime designed to ensure I am less likely to be affected by the back problems moving forward. I’ve found that this proactive approach to my own well-being has also had an impact on my mindset, which is a real positive ahead of the new season.

Alongside Rob, I have also started working with a new coach, Hugh Marr, and with both of them based locally to me it has really helped create the feeling that I have a team around me and this fresh start has already given me a renewed impetus for the new season.

After my injury layoff, I returned to action in October and was delighted to be able to play three weeks on the bounce, which included the positive finish at the Italian Open. After a period of time where I was waking up and not being able to practice, or even swing a club, it was great to play competitively again and I am now very aware that my enjoyment for the game of golf is still there – even after 22 years on tour – and that I still just love hitting good golf shots.

So, with the injury hopefully now a thing of the past, I am able to fully focus on the 2018 season.

I fly out to Hong Kong next week to start preparations for the UBS Hong Kong Open at the end of November and I will then be teeing it up again at the Joburg Open at the start of December.

I finished second at the Joburg Open in 2015, which not only meant I qualified for that years Open Championship it also helped set me up for a really positive year. If I can come away from these next two tournaments with a couple of decent finishes, maybe even claiming one of the spots for Carnoustie, then it will hopefully be a catalyst for me to get back to playing my best golf and to be challenging for more titles in 2018.

Away from the upcoming tournaments I will be spending some time practicing at The Grove over the next few weeks, so maybe I will see you on the first tee soon.



Davids upcoming schedule

UBS Hong Kong Open (23rd November – 26th November)

Joburg Open (07th December – 10th December)


Follow in David’s footsteps by experiencing golf at The Grove with our Winter Stay & Play package from £160 per person 

Discover more 

The winter skincare survival guide

It might be the season for festive joy and generosity, but winter isn’t always that kind to your skin. While some people suffer break outs or dryness, others find that the contrast between heating and cold weather causes a dull, lacklustre complexion. From vampire facials to those ‘startled bunny’ Botox foreheads, there’s no shortage of treatments promising to turn back the clock and make your skin as soft as a freshly-picked peach all year long. But you don’t have to resort to needles and celebrity fads to keep your skin looking healthy – even in the darkest depths of January.

We catch up with Sequoia Spa’s Therapy Team Trainer Laura McLaughlin for her top tips on maintaining a winter glow…


1.  Watch your diet

Good skin starts from the inside out, so it’s important to make sure you’re eating healthily, with a diet that’s packed with fresh fruit and veg. Omega 3 is great for achieving plumper, healthier skin- something you’ll find in fish oils. If you’re vegetarian or vegan, you can opt for the flaxseed alternative, which is sold in pharmacies and health food stores across the UK. Since most of us will be planning to party over the festive season, it’s also a good idea to stock up on multi-vitamins for an extra boost.


2.  Double cleanse

Using a clean flannel or muslin cloth, double cleanse your skin both morning and evening for a better complexion. Whatever your skin type, you’ll need to make sure that you choose a cleanser that’s doing the job properly and getting rid of all your make up. For an extra glow, try selecting an enzyme-enriched cleanser- it’ll help to exfoliate your skin and reduce inflammation.  


3.  Tone up

Toning isn’t just about those bingo wing exercises at the gym, it’s also an essential step in your skincare routine. While the natural PH of your skin is 5.3, water is around 7, so you’ll need to rebalance after you cleanse. Try using a spritz with added Vitamin C to brighten up your skin during the winter months. A spray like Natura Bisse’s C+C Vitamin Splash can be used before applying make-up or during the day if you feel like your complexion needs a little pick-me-up.  


4.  Treat your skin

Christmas is the time to treat yourself, so why not spoil your skin at the same time? As well as combatting common winter problems including dryness and flaky skin, at home treatments can help with year-round issues like fine lines and acne. A good hydration treatment that boosts cell regeneration with help to plump you up, while an overnight hydration product like ESPA’s Tri-Active Advanced Night Booster will give lifeless skin some much-needed sparkle. If you find yourself breaking out, try witch hazel or tea tree products.


5.  Moisturise, moisturise, moisturize

Dehydrated skin will be your nemesis over the winter months, so make sure you remember to moisturise your face, neck and hands both day and night. Vitamin-based products will help to brighten your skin, particularly anything enriched with Vitamin C. While the winter sun isn’t exactly tropical in the UK, it’s still important to wear a moisturiser with an SPF during the day to protect against UVA damage. It’s also the season for chapped lips, so don’t forget to pile on the lip balm before you seek out the mistletoe.


6.  Pamper yourself

If you’re looking to go the extra mile for your skin at home, you can try a Clarisonic cleanse, followed by an exfoliating mask. Alternatively, you can treat yourself to a series of monthly facials, just to keep on top of your skincare needs. When it comes to facials, everyone has different requirements, so make sure you discuss your concerns with your therapist before booking, to get exactly the right treatment for you.  


Take a look at some of the treatments on offer at Sequoia for all your winter skincare needs…