Chef Sat Bains and his wife Amanda are the proprietors of 2 star Michelin, Restaurant Sat Bains with Rooms, Nottingham.
Sat has been recognised by fellow chefs and food writers from all over the world for his innovative style of cuisine. In 1999, he won the acclaimed Roux Scholarship and in 2002, opened Restaurant Sat Bains and was awarded a Michelin star the following year.
In the past decade, the restaurant has garnered two Michelin stars, the ultimate 5 Rosettes from the AA and 9 out of 10 in the Good Food Guide.
Proud of his Midlands roots, Sat has long championed the use of quality local produce on his menus. He has appeared at congresses in Europe, the US, SE Asia, Japan and Australia demonstrating his dishes and ensuring the place of Britain’s East Midlands on the international gastronomic stage.
Sat Bains was also voted, “Chef’s Chef of the Year” by his peer group, comprising the most important chefs in the country, in Restaurant Magazine’s National Restaurant Awards 2009.
He remains passionate about training for young aspiring chefs and the industry as a whole. He is an ambassador for numerous student and industry-focused activities and works closely with various local colleges and universities.
In April 2011, he was awarded an Honorary Doctor of Professional Practice by the University of Derby for his commitment to hospitality and the culinary arts and Master of Arts, honoris causa by the University of Nottingham in July 2012.
He has made numerous TV appearances including UKTV Market Kitchen, BBC Great British Menu and BBC Saturday Kitchen.
His debut book titled “Too Many Chiefs, Only One Indian” was released in October 2012 and has since won 8 international awards including Best Designed Cookbook at the annual awards of the International Association of Culinary Professionals (IACP) in San Francisco.
2015 was a remarkable year for Sat: winning the Craft Guild of Chefs’ Special Award, The Catey Chef Award and Restaurant Sat Bains, with rooms coming top of the Sunday Times 100 Restaurants list.
In May 2018, Sat was interviewed by the Observer Food Monthly, which covered his story so far beautifully (Read the feature here).