Slowly sweat the onion, celery & leek in a pan with the butter until they are soft with no colour.
Add the potatoes, water, cream & milk, bring to the boil and simmer until the potatoes are cooked.
Blanch the kale in rapidly boiling salted water for 2 minutes.
Strain and add to the soup base.
Blend until smooth, season to taste.
This is a wonderfully light cheesecake, great this time of year after all the excess of the Christmas and heavy desserts. When whisking the creams be careful not to over whip, as this will cause your cheesecake to become grainy and heavy.
At the restaurant we will be serving the cheesecake with a little simply roasted Force Rhubarb which will be in season at the later end of January through February.
The Force Rhubarb, which technically is a vegetable, works very well with the cheesecake as it has a high amount of acidity. This acidity helps to balance the fat within the cheesecake.
Cut the washed rhubarb into one inch batons, lay on a tray, sprinkle lightly with sugar and roast for approx. 6mins at 175°C. Serve the rhubarb warm.
Weigh the cream cheese into a large mixing bowl with the seeds of the vanilla pod then add sieved icing sugar and mix until smooth.
To this you then need to add the mascarpone, lemon juice & the crème fraîche, whisk until stiff
Place into moulds and set in the fridge for a minimum of two hours
Crumble the oats cakes into a mixing bowl to this add the soften butter and mix
Warm the golden syrup and add this to the mix with the juice of the lemon mix this until all the golden syrup is worked in
Place this into the bottom of the moulds about 1cm think and set in fridge for 1 hour.
Seasonal Offer from Jan 8th
Our Seasonal Offers will be available from the 8th January and throughout February, Sunday to Thursday. You can take advantage of either of the following…..You choose!
( THE SMALL PRINT – excluding 13th and 14th February, the demand for romance prevents us from making the offer available on these days ! Also on Sundays as the restaurant is closed in the evenings, the offer would include a two course Sunday lunch rather than dinner.)
Please book early!!!
We look forward to seeing you.
As the leaves turn brown and the cosy nights draw in, Russell’s is once again opening our Special Dinner Bed and Breakfast Offer for the month of November.
Our normal bed and breakfast rates apply, but now enjoy a 2 course dinner Fixed Price on the first night and a 3 course Fixed Price dinner on any consecutive evenings at the same rate. As Russell’s in not open on Sunday evenings, the offer would include either a 2 course Fixed Price Sunday Lunch or a bottle of House Champagne in your room for arrival.
The offer applies Sunday to Thursday in the following rooms:
Ground floor double at £135.00
Luxury king-size at £170.00
Feature king-size at £198.00
Suite at £230.00
Should you wish to stay in our Suite, the offer includes a 3 course Fixed Price dinner on each evening, with a bottle of Champagne if you stay for 3 nights.
Rates also include full English breakfast and VAT at 20%.
Why not upgrade to our A La Carte menu on the evening or even try The Workshop Food & Drink.
Feel free to forward this to your friends and loved ones.
We look forward to seeing you.
We are delighted to announce that at a prestigious awards ceremony at The Centaur Center in Cheltenham, Russell’s Head Chef, Damian Clisby was recognised as New Chef of the Year in The Cotswold Life Food and Drink Awards. The Russell’s team were also delighted to be recognised as runner up as Restaurant of the Year. This is a terrific achievement and both were selected after considering thousands of nominations.
Thank you to all our wonderful customers, without whom, this would not have been possible
We are delighted to announce the appointment of Damian Clisby at Russell’s and The Workshop. Damian joins us with a wealth of experience, most recently at The Cotswold House Hotel in Chipping Campden. Damian has variously worked for Caprice Holdings at The Rivington Grill in Shoreditch and at Pied a Terre and Thyme both highly regarded restaurants in London. His menus are now available to view under Restaurant and The Workshop.
We look forward to seeing you soon.
Our regular Bank Holiday opening hours apply this weekend. Russell’s will be open for lunch and dinner on Sunday 1st May and open for lunch only on Monday 2nd May.
From Monday 2nd May, The Workshop will be open from 10am until 9pm daily, including Sundays. Our menu will include a wonderful afternoon tea which will be served betwen 3pm and 5pm. When the weather is fine you can eat Al Fresco at Russell’s and The Workshop.
Here is our Afternoon Tea menu
A Selection of Finger Sandwiches £4.00
Sultana Scones with Homemade Jam and Clotted Cream £5.00
A Choice of Homemade Cakes £4.00
Toasted Crumpets and Lemon Curd £4.00
Full Afternoon Tea to include a selection of all of the above and a choice of teas and coffees £14.95
A glass of our House Champagne £7.00
Wishing you all a very special and happy weekend!
What better way to spend a sunny spring evening than with friends and a glass of Fleurie. Luckily Russell’s can provide the wine so you just need to invite some friends. Marcel Joubert is the fourth generation of Joubert wine makers. Joubert’s Fleurie Vieilles Vignes is made in Fleurie, one of 10 individual Crus, on the rolling granitic hills of Beaujolais. Made from the often over looked Gamay grape, from 60-70 year old vines which give the wine intense and pure flavours. Joubert is a quality fanatic and uses a Burgundian wine making style rather than the popular semi-carbonic maceration method used in much of Beaujolais. The resulting wine has subtle raspberry and cherry flavours with very light tannins making it ideal for this sunny weather. It goes down so well the French have a word to describe it, ‘Gouleyant’ describes the ease at which fine Beaujolais slips down the throat. Come and enjoy!
Mark @winesofrussells
For me, this is the perfect recipe for springtime entertaining. We hope you enjoy and look forward to hearing your opinion.
Mouth wateringly delicious!
