Nucleus will be a ‘restaurant within a restaurant’ and a totally exclusive, self-contained, six-seat dining experience with its own private access, separate to the main dining facilities.
Exterior of Restaurant Sat Bains
Sat Bains said: “I have always endeavoured to bring a true taste of what it is to eat here in the East Midlands - to give people a sense of place. To this end the restaurant has become like one giant jigsaw puzzle. So many pieces make up the bigger picture and with Nucleus, we hope to give our guests another dimension in our journey of Taste, Texture, Temperature.”
Offering a seasonal seven-courses at lunch and ten-courses at dinner, the Tasting Menus will feature exclusive Nucleus dishes with occasional highlights from the main restaurant menus.
A gastronomic inner sanctum, Nucleus will provide the ultimate Sat Bains experience, giving guests one-on-one exclusive access to the restaurant’s creative team, as they cook and plate dishes from the dedicated kitchen, allowing a behind-the-scenes glimpse into the very heart of the magic that is the thought process and imagination of chef Sat Bains.
Dishes will include for example peppered steak – aged
beef, roscoff onions, nasturtium, potato or roast monkfish, sweetcorn relish, chicken juices, as well as an evolution of original Restaurant Sat Bains dishes such as scallops, braised pigs trotter, ponzu jelly or strawberries, vanilla, lemon verbena. Optional wines flights can be tailored by the restaurant’s MW Head Sommelier and chosen at three separate price points ranging from £75.00 to £160.00.
Restaurant Sat Bains
Nucleus is the culmination in the recent on-going evolvement at Restaurant Sat Bains with Rooms and its grounds. The space is set to not only enhance the gastronomic experience of the restaurant guests, but also provide a dedicated outlet for the team’s creativity and maximise the restaurant’s energy efficiency and sustainability.
The kitchen itself at Nucleus is a collaboration between Sat and the Advance Group. The relatively small footprint of the working area incorporates a perfect fit-for-purpose cooking space, which includes the Angelo Po Monolithe Island complete with energy efficient contact heaters.
The open dining area is contemporary in style, yet still references the building’s Victorian farm origins with a soft, earthy palette of exposed reclaimed brick, natural brown leathers and textural dark wood. The space will seat a maximum of six in various combinations, giving guests full visual access to the kitchen.
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