Facebook: ChefSatBains. Instagram: satbains1. See all Sat's Recipes. Asparagus, salami and Parmesan with hay hollandaise. Chocolate and yoghurt. Three things you should know. Sat Bains. Discover the world of Sat Bains. Pylon produce: Sat Bains' urban kitchen garden.
Sat Bains and the science behind his tasting menu. Jasmine, yuzu, milk. Visit the restaurant In an industrial estate just outside Nottingham under pylons and a flyover lies this incredible temple to gastronomic brilliance, where head chef Sat Bains cooks contemporary tasting menus using the best of local produce. Bains became something of a television star, too, winning The Great British Menu with a perfect 10 out of 10 score for his peas, duck egg, and ham dish.
While the lure of London two hours south has always remained on the periphery, Bains happily has his hands full in Nottingham, where he has a bounty of wild garlic and nettles, and a rapt culinary audience, mere feet from his restaurant.
Related Links 7th Annual StarChefs. Search this site:. The answer to that question has been roughly the same for the last 18 years. While other Michelin chefs have sometimes appeared intent on world domination, Bains has been working in his kitchen now with a team of 38 under the flyover, evolving and perfecting a course tasting menu that has become a sort of personal holy grail.
He admires some of the globetrotting ambition of his friends but knows it is not for him. The night before I talk to Bains, I experienced how that felt. I come from the Midlands myself, and was aware that an east Midlands crowd is not necessarily the easiest to win over with avant-garde cooking. The 10 dishes there is a seven-course option for the fainter-hearted come fast and with precise seasonal surprises; by the time you have had pot roast turnip with chestnut and parmesan, and pigeon with dates and radicchio and Moroccan spice, you are pretty much prepared to follow Bains anywhere.
Towards the end of his feast he offers a version of a rocky road pudding called Lenton Lane, after the pot-holed track to his restaurant. There is hit of tobacco flavour in the chocolate, that locates the half-demolished John Player factory; a mild shock of sorrel that grew in the hedgerow, and cherries that nod to the trees on the golf course.
His own journey to this place is itself a similar shift of expectation. People find it hard to place where he comes from; some people look at his surname and think it is French. In fact, Bains is a second-generation Sikh-heritage Brit, whose parents settled in Derby in the s. He imbibed some of his ferocious work ethic from his father, who ran newsagents and off-licences.
If he had an advantage as a cook, he says, it was that he always knew taste went beyond French gastronomy. There were six in our family, but probably 60 or more relatives living round about so it would be total carnage at weekends. His growing up was also pretty brutal in terms of what was expected of him by his parents.
At 13 he would be up at 4. The embarrassment of it tortured me until I was 16 or His old man was a hard taskmaster. His parents had a life mapped out for him, managing the shops, arranged marriage, but it was not the life he wanted.
The family gets on fine now. His parents are proud of what he has achieved and have been in a few times to eat. You have the sense, talking to Bains, eating his food, that it is a full-time job containing his energy. He gives Amanda, who runs the front of house and much of the business at the restaurant, most of the credit for that.
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