Sat Bains, Chef Proprietor, Restaurant Sat Bains

Sat Bains is the Chef Proprietor at Michelin Green Starred Restaurant Sat Bains With Rooms.

Chef Sat Bains is a culinary visionary, celebrated for his innovative approach to fine dining and his unwavering commitment to sustainability.

After reading Marco Pierre White’s book White Heat, and working with Mick ‘Murphy’ Walton who ignited Sat’s passion for food and creativity, he was inspired to apply for roles at good quality restaurants. In 1996, he took a role with Raymond Blanc setting up his first bistro, Le Petit Blanc, in Oxford working there for six months, followed by three months at L’Escargot in London.

It wasn’t until Sat won the Roux Scholarship in 1999 and three years later, in 2002, he and his wife, Amanda, opened Restaurant Sat Bains in Nottingham that he truly made his mark. Within a year, he had already won his first Michelin star and Sat won his second in 2011.
 

Sat believes in sourcing the finest ingredients from local suppliers and maintaining strong relationships with farmers and artisans. His "zero-waste" philosophy means that every component of an ingredient is used to create a stunning array of dishes. He believes waste is poor workmanship and seasons have to rule the kitchen.

"We use a closed-loop composter to turn food waste into fertiliser for our urban kitchen garden. Honey comes from our own beehives, we collect rainwater, and solar panels provide us with power. Our teamwork a 4 day week."

Sat has received numerous accolades throughout his career, including two Michelin stars and a place on the prestigious World's 50 Best Restaurants list. His impact on the culinary world extends far beyond his restaurant's walls, as he continues to inspire the next generation of chefs to embrace sustainability and creativity in their craft. This has been noticed and awarded with a Michelin Green Star.