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Head Chef Adam Bateman leads the day-to-day running of the kitchen at The Lodge Verbier, having worked as the chalet’s Sous Chef for two and a half years.
As a keen snowboarder he enjoys making the most of the Swiss Alps on his days off in the winter season and in the summer if he’s not firing up the BBQ grills for guests you might find him cycling or hiking with a picnic basket filled with fresh bread and Swiss cheese!
1. What’s your first food memory?
This has to be baking cakes with my mum on a Sunday, and more importantly licking the bowl for any leftover mix! We would always have a traditional British tea on Sunday evening, a cake and cucumber sandwiches while watching antiques roadshow!
2. Why did you become a chef?
Because of the above really. I loved cooking with my mum at home and I learnt a lot from seeing some of the dinners she created out of next to nothing. I also seemed to do pretty well in food technology at school, so I thought it was the natural route to take.
3. What has influenced your cooking the most?
I’m very lucky to work under some amazing chefs, Raymond Blanc, Des Artiss & Chris Pope, to name a few, who have guided me in my career and shaped my food style. Since working at The Lodge I have found a real passion for cooking with local ingredients from the region as well as foraging. I feel connected to the mountain here and I’m really enjoying serving our guests dishes that are focused entirely around our location. There’s definitely more to the Alps than just fondue!
4. How different is it to cook at 1500m in the Swiss Alps?
Technically, the altitude makes the water boil slightly less than 100°c. For example, to make a runny boiled egg takes 7 minutes up here rather than say 3 or 4 minutes at sea level. Sugar work, baking cakes and tempering chocolate are all trickier here too because of the change in air pressure.
Being perched high on a mountain can also be tricky logistically, as our food deliveries might not be as frequent, therefore we need to stay organised with our dry store, meat and fish orders days in advance, so we don’t run out!
5. What’s the best breakfast to have before a day on the slopes?
For me it’s got to be a cup of black tea, a fried egg sandwich or The Lodge’s special French toast with banana and bacon. Don’t forget to stuff a load of mini Toblerones in your ski jacket pockets before walking out the front door – they’re the perfect mountain snack!
6. What makes The Lodge such a great place stay (and eat!).
I think it’s the team of staff who are not only trained and dedicated to giving you the holiday of a lifetime, but who are all great friends in and out of work. I like to think this positive atmosphere really comes across in the service we provide and makes the whole chalet a beautiful, fun place to be.
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Foodie Friday: Tartlet of wild strawberries, Verbier honey & sorrel
The Lodge: summer holiday highs
The Lodge: Introducing Head Chef Adam Bateman
The Lodge: Guest blogger Alps In Luxury
Foodie Friday: Blueberry Muffins
The Lodge: Meat-ing the Mark
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The Lodge: Skiing is a way of life