Northants, Leics &amp; Rutland

<figure class="wp-block-image size-full"><img decoding="async" src="https://dev.muddystilettos.co.uk/northants/wp-content/uploads/sites/6/2023/12/The-Falcon-27.jpg" alt="Russell Bateman Head Chef The Falcon Castle Ashby Michelin Star NCOTY" class="wp-image-44012" /></figure>



Passionate about high quality ingredients, Russell has bagged National Chef of the Year, a Great British Menu win and Michelin Stars, but we&#8217;re not in the least bit surprised he&#8217;s traded in city life for the idyllic Northamptonshire countryside retreat of Castle Ashby&#8217;s Falcon Hotel, where he&#8217;s now Head Chef at Eyas restaurant, focusing on sustainable, nutritional and local produce. 



Your first ever kitchen job was?



I worked for Stephen Scuffell at Tuttos! Restaurant in the Forte Crest hotel Heathrow. Long ago and worlds apart.



<figure class="wp-block-image size-full"><img decoding="async" src="https://dev.muddystilettos.co.uk/northants/wp-content/uploads/sites/6/2023/12/petrus-knightsbridge.jpeg" alt="petrus knightsbridge russell bateman head chef eyas restaurant falcon hotel castle ashby northamptonshire michelin star" class="wp-image-44014" /><figcaption class="wp-element-caption">Pétrus by Gordon Ramsey in Knightsbridge</figcaption></figure>



Career highlight?



I’ve been very lucky in my career to have had many things I’m either proud of or can’t believe happened. Achieving Michelin Stars, doing Great British Menu, Winning National Chef of the Year, being made Head Chef at Pétrus, having breakfast with Alain Ducasse, I’ve been very fortunate. But I still get the most satisfaction from my former chefs doing well for themselves.



What’s your food philosophy?&nbsp;



I buy the best ingredients I can and treat them with the reverence and respect they deserve, cook as simply and honestly as possible.



<figure class="wp-block-image size-full"><img decoding="async" src="https://dev.muddystilettos.co.uk/northants/wp-content/uploads/sites/6/2023/11/THE-FALCON-CA-LBB-003.jpeg" alt="falcon hotel eyas restuarant russell bateman northamptonshire" class="wp-image-43316" /><figcaption class="wp-element-caption">Eyas Restaurant at The Falcon Hotel, Castle Ashby</figcaption></figure>



What can people expect when they walk into Eyas?



A warm welcome, beautiful and nutritious ingredients translated to great food cooked well, a concise and thoughtful wine list.



Your most memorable moment at work?



I was once in a very serious kitchen fire, once you’ve seen that you never view safety the same again.



Is there a celebrity you’re holding out hope to cook for?



I’d love to cook for all my old bosses one day. On one big table, I’d actually love the pressure of it.



Biggest mistake you’ve ever made at work?



Trusting people that can’t be trusted.



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You’re tired, hungry and impatient – what do you cook for dinner?



Cacio e pepe.



Favourite chef and why do they inspire you?



Phil Howard, every time I eat Phil&#8217;s food its absolutely delicious and super seasonal. It’s complex but not elaborate, almost celestial for me.



Best kitchen gadget you own?



That’s a tough one, Kitchen Aid with all the attachments, or a good Kuhn peeler (a bit cheaper).



<figure class="wp-block-image size-full"><img decoding="async" src="https://dev.muddystilettos.co.uk/northants/wp-content/uploads/sites/6/2023/12/apples-chef-russell-bateman-the-falcon-eyas.jpeg" alt="apples chef russell bateman the falcon eyas" class="wp-image-44018" /><figcaption class="wp-element-caption">Garden Apple and Buckwheat dessert by Russell Bateman at Eyas, made with apples from the Castle Ashby orchard. </figcaption></figure>



Most underrated ingredient and why?



Apples, I love them, massively versatile for sweet and savoury dishes, and British apples are amazing. We have a wonderful Orchard at the Falcon which has 7 different varieties. Or Chorizo, adding it to anything makes it delicious.



<figure class="wp-block-image size-full"><img decoding="async" src="https://dev.muddystilettos.co.uk/northants/wp-content/uploads/sites/6/2023/12/the-deli-castle-ashby.jpeg" alt="the deli castle ashby norhamptonshire" class="wp-image-44037" /><figcaption class="wp-element-caption">The Deli at Castle Ashby Rural Shopping Yard</figcaption></figure>



Favourite local foodie spot?



Very local, I love the Deli in Castle Ashby Rural shopping yard.



Dish you’re most proud of?



I don’t have a favourite or one which stays on the menu all the time. I do love my Great British Menu [Russell&#8217;s oyster panna cotta with scallop tartare and celeriac was described by competition mentor&nbsp;Alyn Williams&nbsp;as one of the best dishes he has ever eaten] and National Chef of the Year dishes though, maybe they’ll make a come back one day.



Dishes every home cook should master?



The simple things done well are the most important to me. The perfect omelette, a nice tomato sauce, carbonara, Mash Potatoes, Risotto, Leek &amp; Potato Soup, Roast Chicken. Once you have these as foundations then you can evolve them and your skills.



<figure class="wp-block-image size-full"><img decoding="async" src="https://dev.muddystilettos.co.uk/northants/wp-content/uploads/sites/6/2023/12/Kitchen-Table-Charlotte-Street.jpeg" alt="Kitchen Table Charlotte Street" class="wp-image-44023" /><figcaption class="wp-element-caption">Kitchen Table, Charlotte Street</figcaption></figure>



Go-to foodie spots in London?



Kitchen Table (my absolute Favourite), Elystan Street (Always delicious), Wild Honey (great cooking incredible ingredients), Berenjak (Insane Iranian food), Gymkhana (incredible Indian), Speedboat (Spicy Thai), The George (A Proper Pub)



What would you say is your favourite cuisine if you had to pick one?



Impossible to choose, sorry!



<figure class="wp-block-image size-full"><img decoding="async" src="https://dev.muddystilettos.co.uk/northants/wp-content/uploads/sites/6/2023/12/the-falcon-hotel-castle-ashby-northamptonshire.jpeg" alt="the falcon hotel castle ashby northamptonshire" class="wp-image-44029" /><figcaption class="wp-element-caption">The Falcon Hotel at Castle Ashby in Northamptonshire</figcaption></figure>



You want to impress a hot date, what do you cook?



Diver Caught Orkney Scallops, Caviar Beurre Blanc



You’re hosting a summer dinner party, what’s on the menu?



Whole barbecued Turbot, with Flaked Maldon Salt, loads of fresh lemon and great quality Extra Virgin Olive Oil.



What’s your go-to breakfast at home?



Work days I just have a banana and a pint of tea. Days off I’ll have a bowl of Granola with Banana, Avocado, Yoghurt, Honey &amp; Extra Virgin Olive Oil



Tell us your best-ever cooking tip.



Buy less ingredients but buy better quality, season at every stage of cooking, Keep it simple.



Number one kitchen rule?



Respect; ingredients, guests, environment, equipment, team, producers, history, yourself, nothing is more important than Respect.



What’s one ingredient you can’t live without?



Maldon Sea Salt.



Favourite cookbook?



Larousse gastronomique.



What’s one dish you avoid cooking at all costs?



Honestly can’t think of one.&nbsp;



Russel is Head Chef at <a href="https://thefalcon-castleashby.com/eyas-restaurant/" target="_blank" rel="noreferrer noopener">Eyas Restaurant</a>, The Falcon Hotel, Castle Ashby, Northampton, NN7 1LF

What’s Cooking? Russell Bateman of Eyas at The Falcon, Castle Ashby

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