In April 2015, 12 years to the day after opening, with the lease running out, the couple sold the restaurant. Russell was sad to see his 'greatest achievement' end, but was ready for pastures new. 'Seeing the business grow, staff move on and succeed, and the increase in my Creative About Cuisine consultancy and other activities outside of the restaurant were significant.' He now develops recipes; gives demonstrations and cookery courses; writes; blogs and is a proficient food photographer. Russell also works with a number of hospitality clients in a consultancy capacity.
Moreover, the chef uses his experience for the greater good, being involved with the Chef’s Forum, which fosters relationships in hospitality. 'Anything you can do to encourage young people to pursue hospitality as a career is really important.' He’s also given his support to Hospitality Action, a charity that provides help to catering staff in numerous ways.
Today, Russell is arguably at his most creative. 'One of the things I love about the industry is its diversity, taking different ideas, picking the best bits and adding some of my own to come up with something different. My cooking is more diverse now and I also have the time and opportunity to visit many different growers and producers.’ As his name becomes more and more commonplace in the food writing and photography circles, it's clear that he is in the midst of a new chapter of his life – with food a constant throughout.