Thom Bateman

I have an important announcement to make: I have written a book! HOME MADE is coming out this September. You can preorder it now from the link in my bio.   This is a dream come true for me and In this book, I’ve poured everything I’ve learned from years working in my kitchen and running my restaurant. Delicious recipes that you’ll want to make over and over again, and tips and tricks that will help you cook at home with more confidence and flavour. I can’t wait for you to have it.   The book will be released in September but you can preorder it now online or from your local bookshop. Preorders are so important for first time authors to spread the word and kick start the launch of the book, so securing your copy now is a big help. Thank you for your support. We have lots of content and exciting things to come so stay tuned for #homemade #comingsoon

More dates now love for my cook school, these are all for small groups of up to 4 people. The idea was to create something personal and engaging, I guide you through each course step by step and also feed you well throughout the day! All current classes can be found on my website Any questions please fire away in the comments and I’ll do my best to answer them! Hopefully see you there! TB 💚

Cote de Boeuf with Bone Marrow Peppercorn Sauce. Serves 2 2 shallots finely diced 2 tbsp black peppercorns 1 tbsp pink peppercorns 50ml brandy 500ml good beef stock or 300ml demi glace 50ml double cream 1 bone marrow canoe Sherry vinegar 1 x 800-900g Cote de Boeuf Garlic Thyme Rosemary Butter Salt 1. Salt the steak and leave in a fridge until 20 mins before cooking bringing it out to pat dry and come up to room temp. 3. Soak the bone marrow in ice water for 2-3 hours or over night 3. Sear the steak in a hot pan to form a crust then reduce heat add the garlic, thyme and butter then baste for 5-6 mins on each side. It’s impossible for me to give you an accurate time but this steak was a thick CDB and it took 8-10 mins plus resting 4. Pour the butter and herbs out of the pan over the steak while it rests 5. Toast the peppercorns then grind them down until fine, Use the same pan to soften the shallots then add the peppercorns after 2 mins add the brandy and flame it (if you want to) 6. Add the beef stock and reduce by half then add the cream and reduce again 8. Finish by stirring in the bone and sherry vinegar tasting for seasoning before serving. Carve the steak and brush with the resting butter and sprinkle with sea salt #steak #sauce #peppercornsauce

I’ve been very quiet on here recently with any number of reasons both personal and work wise. Times are tough and I will be back making videos soon thank you all for your support as ever - here’s some classic TB filth for you Steak Butter Béarnaise. A classic French sauce with a very naughty steak butter twist, I have a real thing about finding uses for the delicious basting butter we use on our steaks.. this is right up with the best applications of that. Aside from the Beurre noisette addition this is a very classic method robuchon style - the buttery acidic herby goodness is just a beautiful vehicle to cut through a rich meaty steak. 75ml white wine vinegar Juice of 1/2 a lemon 1 shallot 1 tsp peppercorns Few tarragon stalks with leaves 3 large egg yolks 175g butter Pinch of cayenne pepper 2 tbsp chopped tarragon Steaks of your choice 3-4 garlic cloves Few sprigs of thyme Few sprigs of rosemary Salt/Pepper 1. Add the vinegar, lemon, tarragon stalks, shallot, peppercorns and a pinch of salt to a pan. Reduce by at least half and strain off the liquid 2. Add the liquid to a bowl with the egg yolks and whisk over gently simmering water until it thickens. Keep on one side. 3. Rub the steak with oil and salt, sear well on both sides (this was a 12oz sirloin it took 3 mins roughly on each side) then turn the heat down add half of the butter with the garlic, thyme and rosemary. Baste the steak for 2-3 mins then rest. 4. Add the remaining butter to the steak pan and take it to a nut brown stage before straining through a sieve. 5. Whisk the steak butter into the egg mix then season to taste with salt, pepper, cayenne and tarragon #series #reels #sauce #steak

With less than a month to the first delivery date of our very first Chef Series menu, we go behind the scenes with @tommybanks and @chefthombateman to chat about Thom’s menu and what makes it so special. Get yours via the link in our bio for delivery on 21, 22, 28 or 29 May! ✨

It’s here. Introducing the Tommy Banks Chef Series: a landmark collaboration with six of the UK’s most acclaimed chefs, spanning Michelin-starred kitchens and some of the country’s most respected dining rooms. Each chef has partnered with Tommy to create a menu that speaks entirely to their culinary identity, designed to be finished and experienced at home. We begin with none other than @chefthombateman . A meeting of minds between Tommy and Thom, this menu is bold, confident and deeply flavour-led. Expect a reimagined chicken wing with tangy heat, cooling richness and sharp pickled lift; a venison en croûte layered with deep savoury sauces, garlic notes and subtle sweetness; and a refined Mont Blanc finale of chocolate, chestnut and aromatic herbal cream, finished with indulgent syrup. Volume 01 is now live. Available to order via the link in bio for select delivery dates in May. #tommybanks #thombateman #collab #foodbox

Amazing meal last night at @thegeneraltarleton hospitality at it’s finest! Food was beautiful and the service was spot on. Special shoutout to my server Mailie who was excellent. Run down of what I had below… Venison Tartare on a Hash Brown with Jerusalem Artichoke Yorkshire Chicken Kiev with Wild Garlic, Creamed Spinach and Roscoff Onion. Charred Hispi Cabbage with Herb Emulsion Apple Crumble Soufflé with Custard Ice Cream. Lemon Verbena Gintini Everything was banging and I’d highly recommend a visit! @chef_aled @tommybanks

Hash Browns - serious crisp on these, it helps that there is a microphone attached to my zip so incredibly close but quite the crunch! This will make 14-16 hash browns 800g peeled and grate Maris piper potato 2 onions peeled and grated Pinch of salt 500g clarified butter or ghee 1 1/2 tsp salt 1 tsp white pepper 1 tbsp onion powder 5-6 tbsp cornflour or potato starch The dip was mayonnaise with a few dashes of hot sauce and soy sauce. 1. Wash the grated potato in cold water then drain that off, add the potato to a clean towel and squeeze out as much moisture as you physically can. 2. Add the clarified butter to a large sauce pan when melted on a low heat add the potato, squeeze the water out of the onion the add that to the potato pan with a pinch of salt. 3. Stir every couple of minutes so it doesn’t stick, we’re not looking to get colour on the potato just get it to the point where it’s just soft and cooked. 4. Strain the butter off the potato through a sieve but keep it as you can use it again. Butter is mega expensive so don’t waste it! 5. Into a mixing bowl goes the potato mix with salt, pepper, onion powder and the cornflour bring this together. 6. Take a deep tray and line it with cling film this one is 10”x8” press the potato in and pack tightly with the cling film on top. Add something heavy to press it then into a fridge for at least 4 hours but overnight is best. You can also portion and freeze at this point. Great thing to have in your freezer. 7. When you’re ready to cook heat some frying oil to 170c while you portion your hash browns, cut them into any shape you like really. 8. 3-4 minutes until golden brown and crispy, keep them crispy by draining any excess oil off on a wire rack season immediately with salt #series #potato #hashbrown

Part 8 of 60 Sixty sauces. Baconnaise, quite literally not for the faint hearted! Certainly not an everyday sauce but a real treat on a burger or with some chips/fries. It’s so filthy but it’s so good.. 150g smoked bacon 100ml vegetable oil 2 egg yolks 1 tbsp whole grain mustard 1 tbsp Sherry or white wine vinegar 1 garlic clove 1 tbsp maple syrup or honey 1 tsp hot sauce Handful of flat parsley Salt to taste 1. Add the bacon to a cold pan then turn on the heat to medium, render out as much fat as you can you may need to add some oil to this as for 2 egg yolks you’ll need around 200ml of fat 2. Strain off the fat and add the bacon bits to an oven at 160c/320f for 10-15 mins to crisp up 3. Whisk the egg yolks with the mustards and vinegar before streaming in the slightly cooled fat constantly whisking to form the mayonnaise. 4. Add the garlic, parsley and maple before chopping up the crispy bacon and parsley stirring that all through. 5. Taste for seasoning of salt and lemon 6. Go for a run or a bike ride to balance out the calories

Toad in the Hole, Red Wine Gravy and Crispy Beef Fat Onions. This recipe will make 2 servings of what you see on screen. Batter 100g plain flour 3 large eggs 250ml whole milk 1 tsp salt 1 tsp white pepper Gravy 2 shallots 2 celery 1 large carrot 1 bay leaf Thyme Rosemary 300ml red wine 500ml brown chicken stock 500ml beef stock 1 tbsp Worcestershire sauce 5g butter Few drops of sherry vinegar Salt The rest 6 Cumberland sausages 2 onions Beef fat Chives 1. Make the Yorkshire pudding batter by combing the flour, eggs and a splash of milk whisk until smooth then beat in the remaining milk. Pass through a sieve and rest in a fridge until ready to use 2. Fry thinly sliced onion in beef fat until golden and crispy, medium low heat for 12-15 mins should do it. Drain them off but keep the beef fat 3. To make the gravy soften the shallot, celery and carrots in a pan with a pinch of salt. Add the bay, thyme and rosemary then add the wine and reduce by 2/3 then add the stocks and simmer/reduce a low/medium heat for 1 hour. Strain this through a sieve pressing all the flavour out then reduce again until happy. Finish the gravy with Worcestershire sauce, butter and a little sherry vinegar 4. Use the infused beef fat from earlier to brown the sausages then remove and heat the pan/tray in an oven at 200c for 10 mins before pouring in the batter adding the sausages and baking for 35-40 mins. Don’t open the oven door. 5. Serve with gravy, beef fat onions and chopped chives #comfortfood #sausage #british #gravy

This beauty of a butty is very straight forward to put together and is properly delicious - not the most popular choice for lunch in the office but I’d risk it for this. This recipe features in my upcoming book Home Made which is available to pre order now, you don’t pay a penny until it’s heading your way. #sandwich #eggs

Sunday Roast Beef. We serve our 40 day dry aged Beef Sirloin from Dunwood Farm with Beef Fat Roasties, Yorkshire Pudding, Honey Garlic Glazed Carrot, Buttered Cabbage, Celeriac Puree and our House Gravy. Cauliflower Cheese is included, it’s topped with Beef Fat Crumb, Spenwood Cheese and Chives. 💚