Restaurant Sat Bains

This place is a gem.. I love the restaurant with rooms angle and it was great to see that Sat himself is there working in the kitchen for each dinner service. Many times general satisfaction is compromised for creativity, but in this case Sat has been able to strike that perfect balance.

It’s a beautiful place but I felt so uncomfortable with the waitress asking me so many times if I had chose what to eat yet while I was having my drink and thinking what to chose, he didn’t give us at least 4 minutes, when the food arrived he was making sure that he would ask me about 3 or 4 times if I was done while I was eating still. Food was ok but I wouldn’t go back.

under a concrete underpass, briefly over the tabak factory, to bend the a large stream pylon, on the oeuvre of the river trent, is located two michelin in the main roll restaurant sat bains. it took a while to post something about sat bains. mainly because unusual, I find myself relatiw inarticulated when I describe how exciting I find eating in his restaurant. as foodie holic, noting memorable culinary experiences for 8 years (seriously,) I am rarely lost for cake over eating. a word summarizes the experience: joy. which follows the limits of the evangelical enthusiasm, I don't care. here are some of the reasons for my joy at the experience of visiting his restaurant so that I am thrilled l...

Yes it is not situated in a very glamorous area but who cares, those thoughts diminish the moment you arrive at RSB. I am of course bias as I have been returning here for over 25yrs. Our last visit was with friends and family and sat at the privileged Chefs table watching the masters at work. extra treat the Boss was in !!!! First time trying the new 3 course menu offered on the kitchen and chefs table , it was a definite wow another winner for us. The dishes are sublime works of art with a masterclass in taste sensations . Innes and the restaurant team are friendly professional and knowledgeable making the whole experience very special. The gorgeous cigar hut with fire pit in the gardens i...

Thanks to Daniel Patterson and Coi, I have now been exposed to the great cooking of Sat Bains. Like his counterpart in SF, the seaonality and local focus of ingredients yields magic when combined with his creative combinations and technique. -Oxtail in mushroom ketchup, served with a sous-vide duck egg and shaved porcinis. Apparently the ketchup is of 1700s historical recipes brought back by Heston Blumenthal . LIke a Worcestershire sauce, it melded with the beef and egg, paired with Radikon 'Oslavje ' from Friuli. -Brassicas, radishes, flowers, charred onion ash, and smoked Hollandaise. A signature off of his tasting menu, it was surprising that this was served after the protein but then th...

I began to write this on the stretch to chicago many thousands of feet in the air a few weeks back, and it is pure tardiness and a necessity to get this story exactly right, which delayed me to post the history of this night and the event. it took me a few weeks to finally put finger on the keyboard and get the post finished. they say that good things come to those who wait, and how we patiently waited for some little taste and morsel of chef bains this evening, I hope that they will be forgiven for this story? an EON electricity showroom was not something I had anticipated in my life, and an EON food event with a double Michelin star cook was even more unlikely, but that was where I recentl...

I thoroughly enjoyed my visit to Restaurant Sat Bains. The tasting menu is a parade of dishes that all had one thing in common: they were all distinctive and authentic expressions of the chef 's style and personality. The menu indicates how strongly each of the five basic flavours is represented in every individual dish. This demonstrates clearly that an analytical approach underlies Sat Bains ' food. In this tasting menu 'sweet ' played an important part; for me this added to the charm and elegance of the dishes but clearly this is also a matter of personal taste. The food at Sat Bains is executed with great precision and the dishes are very well thought out. This is the food of a chef who...

Part 2: The Crossover a dish to ease the transition between savoury and sweet, it was an absolute mind bending belter. A 'jammy dodger ' made from tomato, and a sherbet dip made from carrot covered in a sweet, sticky sauce and the sherbet being fully spoonable once the carrot had gone. Lenton Lane world class. An interpretation of the classic Rocky road (and Lenton Lane definitely is a rocky road my suspension will never be the same), it was the most intensely rich, flavoursome and chocolatey dessert I 've ever had. The honeycomb was incredible, the aero light and the chocolate snow added last minute is inspired. A picture of a dish as well. Perilla man oh man, another one I didn 't expect a...

My ski friend summed it up perfectly by saying : 'There is no wasted mouthful at this restaurant. ' The reunion of my ski gang at Alton Towers this weekend gave me the perfect chance to introduce them to the 2 Michelin star wizardry of Sat Bains ' cooking As we were a party of 6, they offered us the Kitchen Table experience, which was new to me. On arrival, I was surprised to find that we were immediately led out of the main building, past some rabbit hutches (we were assured they were pets, not part of the dinner menu! and into the cool development kitchen at the back of the property We were introduced to Canadian Dan, who would be our chef for the evening and he helped us feel at home imme...