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Introducing Head Chef Adam Bateman

The kitchen is known as the “heart of the home” and that couldn’t be truer than at The Lodge, where food is a key part of your stay.

Head Chef Adam Bateman leads the day-to-day running of the kitchen, having worked as the property’s Sous Chef for two and a half years.

As a keen snowboarder he enjoys making the most of Verbier’s famous slopes 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 biking, rock climbing or hiking (with a picnic basket filled to the brim with fresh bread and Swiss cheese of course!).

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.

Exclusively yours

Make The Lodge your home-from-home this ski season, with 9 cosy bedrooms and a bunk room for up to 6 children, as well as an indoor pool and spa, a party room and an amazing chef, you may not want to leave!

Our friendly chalet team are your personal concierge during your stay, they’ll advise on the best runs away from the crowds or, for something out of the ordinary - husky sleigh ride anyone?

Take the whole chalet

March Hotel Weeks

This season we are opening up our Hotel Weeks from 6th – 28th March, what does this mean? You can book individual rooms, perfect for couples, friends, families or even small groups!

You'll enjoy daily breakfast, a light lunch, afternoon tea and dinner, all drinks (plenty of bubbles!), a dedicated team, complimentary shuttle service and pre-arrival help to organise all your ski hire needs!

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