@chefthombateman | Creator profile on Nutcake

What kind of content does Thom Bateman make?

Thom Bateman crafts engaging TikTok and Instagram content that dives deep into the art of home cooking. He shares meticulous, step-by-step guides for everything from homemade sauces and baked goods to popular comfort foods. Brands will appreciate his expertise in food preservation and his creative use of seasonal ingredients, all presented with a clear, instructional tone.

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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

Who is Thom Bateman’s audience?

Thom Bateman's audience is likely comprised of home cooks and aspiring bakers in GB, actively seeking practical, homemade food inspiration. Their high engagement rates (TikTok 4.92% ER, Instagram 2.52% ER) significantly exceed platform benchmarks, indicating a highly receptive and invested community. This suggests strong intent signals for recipe discovery, ingredient sourcing, and potentially, kitchenware or food preservation product recommendations. The creator's ability to foster such dedicated interaction presents a valuable opportunity for brands targeting this passionate culinary demographic.

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