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His restaurant is in a far-from-picturesque setting, so Sat Bains has had to work hard to bring in the diners... and it's a tribute to his skills that he has just about single-handedly put Nottingham on the culinary map. Now, after 10 years of winning awards, he's finally ready to branch out. Joanna Wood reports.
You can tell a lot about a person by taking a look at the books they read and the art that adorns their walls. Sat Bains has a penchant for books such as legendary American food writer Jeffrey Steingarten's The Man Who Ate Everything; and hanging above the reception desk of his eponymous Restaurant Sat Bains with Rooms in Nottingham is a large photograph of two rabbits standing between a forest of four black-trousered legs. Here is a man who is definitely coming from left of centre.
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WATCH A MASTERCLASS WITH SAT BAINS - PORK, PUMPKIN, CHORIZO
WATCH AN INTERVIEW WITH SAT BAINS
Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.
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