John Freeman is the head chef of Restaurant Sat Bains in Nottingham and has forged a formidable partnership with the former ‘Great British Menu’ winner. Although Sat Bains takes all the plaudits for the successful restaurant, there is no doubt that John is a pivotal cog in the machine.
Restaurant Sat Bains has two Michelin stars and is widely regarded as one of the best restaurants in the Midlands with its impressive array of modern British cuisine. John is a hugely important part of the restaurant and has worked for years very effectively within the parameters set by Sat Bains. Today he was kind enough to talk to The Staff Canteen. All photographs by kind permission of John Arandhara-Blackwell Introduction by Sat Bains "It's critical to find someone with synergy that can work closely with me. With John I have that; we have always got on and that is important, but equally what is very important is that they have their own ideas and gastronomic views that they can deliver and add to the business. John and I work closely on the concept for Restaurant Sat Bains Ltd, but he is also his own man, with his own ideas. Our focus at Restaurant Sat Bains is "flavour" John is a very important part in that; I give John the freedom to operate within the parameters of the concept. John is my head chef, he is under enormous pressure, and so what is very important, is that as the owner of the business I give him the support, the vision, and create a team culture that allows him to run the operation. It would be pointless having head chef if I continually tread on his toes. John has been with me eight years, and has developed hugely in that time. John has played a major part in our success and the recent award that the Restaurant Sat Bains has achieved John has played a very, very important part in that success." T
alk us through your daily role and your responsibilities at your operation, including your role title and length of service, and what position you were when you joined the operation. I'm the head chef at Restaurant Sat Bains with Rooms, my role here is very much the day to day running of the food operation, it's basically about maintaining a standard, and by achieving that, it means that Sat can work on other projects away from the restaurant if he needs to. It has taken us a long time to reach the stage we are at now. Back in the day, if we were doing a demonstration at a show or perhaps something overseas, then we would shut the restaurant.
That must have a financial impact on the business? Yes, that's right it does have an impact, and we have a couple of extra people in the team now that allows us to cover this. It's important that Sat knows that he can walk away from the restaurant on business for ten or fourteen days and when he returns that the business will be exactly the same as when he left.
How long have you been at the restaurant with Sat? I've been here for almost eight years. I joined as a commis chef, it was the only job that Sat had available. I came here for a meal when I was working at another restaurant.
Where was that? I was pastry chef at Langar Hall, we were doing excellent food - all local fresh produce and I came here for dinner, and I was absolutely blown away by the food. Personally, I'd just started to research other chefs and their work, looking at what chefs overseas were doing, before that it was very much get you're head down and get on with it. But I was looking at chefs with modern techniques, so the food that Sat was doing here at the restaurant was amazing.
So what happened after the meal? I asked Sat if I could come and work here on my days off for free, Sat only had a small team in those days, there was just three in the team and no one was leaving, so every day off I came here and worked for free. Yeah, I think he was scanking me on that one a little. I'm only joking and then one day Sat came to me and said he had a position, but only a position for a commis chef, I said "I'll take it".
Because you wanted to work here that much? Yes, Sat and I have always had the same mind set, when I came to work here it was almost like coming to work for my brother, we both wanted the same things; had the same goals and same vision.
How important is that, in what is still a relatively small team to get on? Very important. We are now seven in the team but the kitchen is very small, so having a good working relationship is important.
How have you developed and improved as a person, a manager and a chef whilst working under Sat Bains? I think as a person, I've very much grown, as I mentioned back in the day when I joined the food was very different from now, and I've grown with Sat. We feed ideas off each other. I have a free role here and I'm not tied down, whilst ultimately Sat is the boss, I'm not told what to do, if that make sense. I have a free rein to purchase ingredients, create dishes, in fact, Sat ensures that we do this - he pushes us to do it; he inspires us to do it.
When we interviewed Sat for the Featured Chef, he said that he sets a weekly financial budget that you have to work within, is that correct? Yes, that's correct. We have a budget and its always kept within the limit even with the money spent on development.
Are you now tasked with managing the budget and setting this for the team? With the role that I'm doing I've now stepped up to that and although we have a budget we still have leeway to spend on projects and new ideas. we inspire the team to
