Russell Bateman joins Castle Ashby estate as head chef of The Falcon Hotel

The  Staff Canteen

 

Russell Bateman has taken on the position of head chef at Castle Ashby estate's Falcon Hotel in Northampton, ten months after leaving his role at Gordon Ramsay's Michelin-starred restaurant, Pétrus. 

As well as overseeing the grade II listed, 21-bed coach inn's restaurant, Eyas, the chef will be responsible for the offering at the 16th century-era East Wing lounge and bar, in-room dining and a juice bar which is set to launch in the early part of next year. 

The chef shared the news on his social media, where he said " I can’t wait to start feeding the lovely people of Castle Ashby & Northampton at The Falcon Hotel," adding that they would be seeking to recruit a kitchen team, and to get in touch via email at [email protected] if of interest. 

 

 

 

 

 

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A post shared by Russell Bateman (@russellbatemanchef)

 

 

I’m looking for Chefs to join me @falconhotelCA it’s a beautiful property with amazing owners and a wonderful ethos. Please spread the word, all levels required. Just looking for passionate, engaged & happy people. Lovely Accommodation available if needed. ✊🏻👨🏼‍🍳#respect

— Russell Bateman (@RussellBateman) November 26, 2020

The chef's move is likely to turn some heads given his track record of working in great restaurants alongside world-renowned chefs: from Harrods in Knightsbridge Chapter One and Chez Nico with Paul Dunstane; St James Street under the tutelage of Marcus Wareing, whom he later helped to open Fleur, The Savoy Grill and Pétrus’ new venue at The BerkeleyLa Maison de Marc Veyrat, then a three Michelin-starred kitchen in Annecy, France; The Capital Hotel with Éric Chavot; Danesfield House Hotel with Aiden Byrne; Daniel Clifford’s Midsummer House and Colette’s at The Grove, where he was when he won NCOTY in 2014

His advice to aspiring chefs? "When you come into the industry, you should be open-minded and absorb as much as you can because there's a lot to learn out there.

"It will be hard work, and you have to be prepared for that - long hours and hard work."

In terms of what he looks for in his recruits, he said: "Passion, commitment, integrity, someone that's a good character, honest, someone that can work with the team."

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The  Staff Canteen

The Staff Canteen

Editor 1st December 2020

Russell Bateman joins Castle Ashby estate as head chef of The Falcon Hotel