2 Michelin Star Chefs: Sat Bains, chef proprietor, Restaurant Sat Bains

The  Staff Canteen

The Staff Canteen

Editor 16th October 2017

Sat Bains is chef proprietor of the two Michelin starred Restaurant Sat Bains in Nottingham.

With two Michelin stars to his name and a high spot in the Good Food Guide top 50, Nottingham based Sat Bains has a passion for food and is not afraid to show it. He has crossed paths with plenty of influential British chefs, before opening his own restaurant, Restaurant Sat Bains, in 2002.

Restaurant Sat Bains

Restaurant Sat Bains
Restaurant Sat Bains

Sat Bains, Lenton Ln, Nottingham NG7 2SA

Website: http://www.restaurantsatbains.com/

Twitter: @Satbains1

Facebook: Restaurant Sat Bains

Instagram: @satbains1

Telephone: 0115 9866 566

Email: [email protected]

Opening times: Lunch: Wednesday to Saturday 12pm to 1:30pm

Dinner: Wednesday to Thursday 6pm to 9:30pm (Friday and Saturday 6pm to 9:45pm

Closed Sunday and Tuesday 

Biography

Born in Derby to Indian parents, Sat Bains grew up on his mother’s curries- a surprising start for someone who later became gifted at cooking modern French dishes. Leaving school at 16, Sat went to Derby College and took a catering course. In an attempt to impress the pretty ladies in a queue, a young Sat tried his hand at cooking, but soon found he fell in love with the food itself.

sat bains
Sat Bains

After the course, Sat worked under Mick Murphy, who inspired him with his passion for food as well as reading Marco Pierre White’s White Heat. Sending his CV to high-quality restaurants Sat got many rejections including a letter of rejection from John Burton Race. Later moving to Oxford Sat was hired by Raymond Blanc to help the chef with the opening of his new restaurant, Le Petit Blanc. Starting out working alongside seventeen other staff members in 1996 the restaurant was soon down to ten members of staff after just six months.

Roux Scholarship

Sat moved to Nottingham aged just 21. However, his career really began in 1999 when he was awarded the Roux scholarship. This led to other opportunities for him, such as working at the three star Le Jardin des Sens, France. His trip to France soon ended and Sat flew back to Nottingham and became head chef at Hotel des Clos.

In 2002, Sat re-opened Hotel des Clos as his own restaurant, Restaurant Sat Bains with Rooms. Within a year, he had already won his first Michelin star. In 2011, he had won his second and has since won 5 Rosettes from the AA Restaurant Guide.

Nucleus

In 2015 Sat opened Nucleus, a ‘restaurant within a restaurant’ inside Restaurant Sat Bains. The six seater restaurant can be found within the grounds of Restaurant Sat Bains with Rooms. In addition to its own private access, separate to the main dining facilities, Nucleus also has its own dedicated kitchen.

The mini restaurant offers a seasonal tasting menu with seven and ten courses at both lunch and dinner.

Other Projects

In 2012, Sat was head chef at the popup restaurant “The Cube” on top of the Southbank Centre, where he worked alongside Tom Kitchin and Daniel Clifford.

Sat has also had many television appearances including being a competitor on BBC2's Great British Menu in 2007, where he won the Midlands and East heat. The starter he made was judged the best within the finalists and was given a perfect score of 10, and he later added this dish to the menu at Restaurant Sat Bains. He has also made appearances on BBC's Saturday Kitchen.

In 2015, Sat set himself the challenge  to cook a three course meal at the top of Mount Everest, to break the Guinness World Record for the highest formal dinner party. The dinner was set to be over 23,000ft above sea level. However, upon undergoing the challenge, Sat and his team were caught in the Nepal earthquake and were told to return home.

While at Base Camp Sat was diagnosed with the full symptoms of High Altitude Pulmonary Edema (HAPE) which can be life-threatening, and he began his descent with oxygen to the hospital at Kathmandu last week. Despite having to make the decision to go home the chef was still happy he tried.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 16th October 2017

2 Michelin Star Chefs: Sat Bains, chef proprietor, Restaurant Sat Bains