Sat Bains - Rendered on: 26/05/2018 13:01:13

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Job Role

Owner and Chef Patron


Restaurant Sat Bains


With two Michelin stars to his name and a high spot in the Good Food Guide top 50, Nottingham based Sat Bains has a passion for food and is not afraid to show it. He has crossed paths with plenty of influential British chefs, before opening his own restaurant, Restaurant Sat Bains, in 2002.
Born in Derby to Indian parents, Sat Bains grew up on his mother’s curries- a surprising start for someone who later became gifted at cooking modern French dishes. Leaving school at 16, Sat went to Derby College and took a catering course.
Sat moved to Nottingham aged just 21. However, his career really began in 1999 when he was awarded the Roux scholarship. This led to other opportunities for him, such as working at the three star Le Jardin des Sens, France. His trip to France soon ended and Sat flew back to Nottingham and became head chef at Hotel des Clos.
In 2002, Sat re-opened Hotel des Clos as his own restaurant, Restaurant Sat Bains with Rooms. Within a year, he had already won his first Michelin star. In 2011, he had won his second and has since won 5 Rosettes from the AA Restaurant Guide.
In 2015 Sat opened Nucleus, a ‘restaurant within a restaurant’ inside Restaurant Sat Bains. The six seater restaurant can be found within the grounds of Restaurant Sat Bains with Rooms.
In 2012, Sat was head chef at the popup restaurant “The Cube” on top of the Southbank Centre, where he worked alongside Tom Kitchin and Daniel Clifford.

Sat has also had many television appearances including being a competitor on BBC2's Great British Menu in 2007, where he won the Midlands and East heat.
In 2015, Sat set himself the challenge to cook a three course meal at the top of Mount Everest, to break the Guinness World Record for the highest formal dinner party. The dinner was set to be over 23,000ft above sea level. While at Base Camp Sat was diagnosed with the full symptoms of High Altitude Pulmonary Edema (HAPE) which can be life-threatening, and he began his descent with oxygen to the hospital at Kathmandu last week. Despite having to make the decision to go home the chef was still happy he tried. Sat and his team were also caught in the Nepal earthquake.