Russell’s Restaurant

I never knew about Essex’s ‘TOWIE’ stereotype until I went to University. My grandparents live there, and I would spend months there as a child in the summer. For me, Essex has some really beautiful countryside, and I absolutely loved spending time there, especially in my grandparent’s garden where they would grow absolutely everything. And I mean everything – chillies, pak choi, pumpkins, tomatoes – my grandparents usually only have to pick up milk, meat and the paper when they go down to the shops, and all the fresh produce is absolutely delicious.

There are so many amazing hidden gems in Essex, and Russell’s Restaurant in Chelmsford is one of them.

Russell's RestaurantRussell's RestaurantThe building dates back to 1372, and is a converted barn. Before it was a restaurant, it was a woodshed, where my grandfather would go to buy wood. The restaurant has kept some of the original features, like the beams and high vaulted ceiling, which gives it a very rustic feel.

The food is mostly French inspired, but mostly locally sourced (something I always like to see!)

For my starter, I had the seared king scallops, which were served with a pea and asparagus compote, black pudding and black truffle oil.

Russell's Restaurant - Seared King Scallops, Pea & Asparagus Compote,  Diced Black Pudding, drizzled with Black Truffle OilRussell's Restaurant - Seared King Scallops, Pea & Asparagus Compote,  Diced Black Pudding, drizzled with Black Truffle OilScallops are one of my favourite things, and if it’s on a menu it’s a pretty safe bet that I’ll be ordering it. These, in my opinion, were perfect – which is very high praise, as scallops are really easy to get wrong. These were perfectly seared and crisp on the outside, but really juicy inside – not at all stringy (which is the worst!) and the combination of asparagus, black pudding and truffle oil was divine.

Russell's Restaurant - Seared King Scallops, Pea & Asparagus Compote,  Diced Black Pudding, drizzled with Black Truffle OilMy dinner date had the chicken liver parfait, a pate served on toasted brioche with a sultana and sauternes jus.

Russell's Restaurant - Chicken Liver Parfait A smooth Pâté served on Toasted Brioche finished with a Sultana and Sauternes JusThis was followed by a main course of duck – a seared Gressingham duck breast served with duck rillette bon bons, roasted pommes de cocotte potato and sauteed pak choi with cumberland jus.

Russell's Restaurant - Seared Gressingham Duck Breast, Duck Rillette Bon Bons,  Roasted Pommes Cocotte Potato, Sauté Pak Choi, Cumberland JusRussell's Restaurant - Seared Gressingham Duck Breast, Duck Rillette Bon Bons,  Roasted Pommes Cocotte Potato, Sauté Pak Choi, Cumberland JusThe duck was beautifully cooked, and the meat was meltingly tender.

Russell's Restaurant - Seared Gressingham Duck Breast, Duck Rillette Bon Bons,  Roasted Pommes Cocotte Potato, Sauté Pak Choi, Cumberland JusFor my main course, I went for the Tournedos Rossini, served medium rare. The aged fillet of Aberdeen Angus beef was served on top of a potato and parsnip rosti, and was topped with seared foie gras, baby spinach, truffle oil and a wild mushroom jus. Basically, it was a whole list of my favourite ingredients on top of one another, and it was delicious. The flavours were delectable, and the whole dish was presented impeccably.

Russell's Restaurant - Tournedos Rossini, Aged Fillet of Aberdeen Angus Beef, Crisp Potato & Parsnip Rosti, Seared Foie Gras, Baby Spinach, Truffle Oil & Wild Mushroom JusAfter dinner I went for a coffee followed by a coconut and Malibu pannacotta topped with toasted coconut and sweet candied pineapple.

Russell's Restaurant - Coconut & Malibu Pannacotta Topped with Toasted Coconut, Sweet Candied PineappleRussell's Restaurant - Coconut & Malibu Pannacotta Topped with Toasted Coconut, Sweet Candied PineappleThe standard of the food and service is really impressive – and the venue has a lot of character, and for the quality of the meal, the price is really quite reasonable.

4 Stars (4 / 5)

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  • fashion-mommy

    The food looks beautifully presented, I love the idea of the pate and the steak.

    #UKBloggers

    • Thank you Emma! It was unbelievably delicious, the pate made it really meltingly tender – it was divine! xxx

  • The food looks excellent – I just hope it wasn’t too pricey, especially with portions of that size 😉

    • Thank you! It was really reasonably priced considering the quality of the ingredients – it was really delicious 🙂 xx

  • Frankie | TheMayfairy.com

    That duck looks so beautiful! In fact all the food is so wonderfully presented. Hunger making photos x

    • erin.niimi

      Haha thanks frankie! It’s so good – it’s making my boring salad lunch look very sad in comparison!