This week we are delighted to chat to the talented and much loved Chef Sat Bains. His book ‘Too many Chiefs, only one Indian’ has been named ‘Best In The World’ at this years Gourmand World Cookbook Awards. We’re not surprised! If you haven’t checked it out yet, please do, you’re missing out!
Restaurant Sat Bains based in Nottingham not only has a main dining room but you can enjoy a Chefs table in an anteroom off the main restaurant kitchen which seats from 4-6 people. It’s totally exclusive with a door that slides open into the kitchen where you’re served by Sat or the chefs themselves. It’s very interactive and great fun. Then there’s the Kitchen Table which is in a private building across the courtyard from the main dining room with private access from the car park if you want, it seats 4-6 and for this you have your own dedicated chef cook your dishes in front of you. That way you can see each component ingredient being cooked and how they plate the food too. Finally there’s the Kitchen Bench which is brand new and bang slap in the restaurant kitchen’s new Pastry section, it seats up to 4 people and gives you a full on view of how a professional kitchen at 2 star level works. Head to the website to make your booking, order Sat’s book and enjoy everything Sat Bains! Follow Sat on Twitter!
Here’s what he shared with us…
What’s been the best thing to come out of the launch of your book? How will this affect your cooking?
Getting our restaurants philosophies and DNA on paper, and of course winning Best designed cookbook in the World wasn’t bad either…. It was a brilliant journey working with brilliant people like Anthony from Face Publications, the designers for the book. John from Darkwater did the photography and the results say it all.
Many chefs look up to you as their Chief! Who’s YOUR top faves and what have they taught you?
I love what Heston has achieved through perseverance and determination to create one of the best restaurants in the world. Ferran Adria for his pure Genius, I was very lucky to eat there twice at Elbulli. These were life changing experiences and what he and the team at Elbulli have shown is possible is incredible. Its such a shame that more chefs didn’t get his message, to create means not to copy. He’s probably the most copied chef in Modern History.
What’s the best piece of advice you’d give someone wanting to become a chef?
Give yourself a 10 year plan and stick to it, assess it every year to see if you’re on track and if not, do something about it. Don’t just sit on your a*#e waiting for something to happen, it f*@$#!g won’t!!!!
Whats your favourite thing to cook? Favourite thing to eat if someone else cooks and who would you want to cook?
I love cooking meat and game when in season, and I love eating vegetables as I think they are actually harder to get right. My favourite thing for someone to cook, or prepare for me even is Sashimi by a Japanese Master. I was very lucky to have this in Chiba last year and it was a masterclass of simplicity, craft and respect of the ingredients.
What food, if any, would you like to try but haven’t got around to yet?
Vietnamese
Where was your last dining out experience? How was it?
Le Manoir, last week, very good!
What’s the plan – where do you go from here?
I try every single day to be a little better, to push my team a little further on their paths to fulfil their potential. To extract a little more flavour from every single ingredient that comes into the restaurant and to be more in tune with my surroundings. To create a World Class Restaurant where you can only ever taste a dish we have created here in Nottingham, and to relish this brilliant journey of Gastronomy I have found myself on…….as I feel very privileged indeed.
Thanks Sat!
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