Food and Drink January 14, 2011
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Sat Bains on Nottinghamshire

It was a natural choice for my wife and I to set our business in the East Midlands – it’s our home; Amanda is originally from Nottingham and I hail from Derby. We set up Restaurant Sat Bains with Rooms in 2002 and received our first Michelin star in 2003. It has been a phenomenal couple of years. Amanda has a fantastic eye for design and quickly transformed the interiors, paying special attention to the rooms. Our aim was to give people a warm and comfortable environment in which to relax. We are small and only have eight individually designed rooms, which are allocated with consideration to each booking – for example if a woman is travelling alone or if some guests have particular requirements. The whole place, from the gardens to the artwork, is carefully considered and Amanda has managed to capture and create an environment that is an extension of my philosophy towards my cuisine; we make a strong team.

It is not simply about satisfying hunger when you visit a restaurant; our guests are looking for something more entertaining. With the menu I hope to create a journey of taste, texture and temperature so that the guests have fun and enjoy some dishes that they couldn’t replicate outside a professional kitchen. For me personally, the East Midlands is a chef’s paradise. The area is surrounded by woodland, which is great for seasonal mushrooms or foraging for herbs. There are also many artisan producers in the East Midlands and we use a few in the restaurant at the moment for things like rapeseed oil and prepared meats and hams. We use Northfields Farm and local butchers, and keep the menu respectful of the seasonal changes throughout the year. I am particularly passionate about supporting local producers and, as a chef, the more knowledge I have about where produce comes from and how it is farmed, the more I can influence the tastes and textures of the dishes I create. I strongly believe in the craft of cheffing and work closely with New College Nottingham and its Centre of Vocational Excellence as well as the Nottingham Academy of Hospitality and Catering.

It is a great time for British gastronomy and we are producing some of the best food in the world. Along with my fellow chefs and suppliers, I hope we can ensure that the East Midlands is recognised with the rest of the British Isles for its excellent produce and commitment to the world of gastronomy. This guide is the ideal place to start looking for some of that excellence – enjoy. 


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