Two Michelin star chef Sat Bains cooks four dishes from his current menu

Sat Bains, two Michelin star chef from Restaurant Sat Bains with Rooms creates four dishes that show case his food at the Nottingham restaurant. The first is tartare of roe deer with oak moss and ceps, this is followed by tagliatelle of kohlrabi with glass house pesto, the third is a partridge dish with his own deep fried Lenton partridge leg and a dessert of tomatoes poached in strawberry juice with vanilla ice cream.

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[mattclark]

Dehydrating the tomatoes and infusing it with strawberry juice is a Alinea-style mindf*ck. I like it! Very cool. Also, those people who complain about the size of the dishes and getting a Big Mac after, do not realize that a lot of Michelin star restaurants have many courses. If you eat 10-20 courses from a tasting menu with time for your stomach to relax, you get quite satisfied.

[NikolaTheCreator]

ITS A 10 COURSE MENU GOD DAMN THATS WHY ITS LITTLE PORTIONS.

[tomtomthebear]

The boys a monster...best meal of my life...!!! Tour of the kitchen and signed menus...goodtimes...!!!

[tonybai]

Very beautiful dessert but can you redo that quenelle PLEASEEE!

[peterderpanda]

The kohlrabi tagliatelle with the pesto look so straightforward and interesting, I hope I can recreate them.

[IDdav]

I think you eat like 8 or so dishes when you go a restaurant like this, not sure how all of them work but the ones I know of usally have so you can pick either 4-6-8 dishes. If you order 4 you get them kinda big, and if you order 6 you get smaller etc

[krmunoz]

So everyone hitting the dislike button because of the small portions without understanding it's a 10-course meal, is that right ?

[Gourmet_Goon]

He's not only a fantastic, creative chef, but his sense of humor cracks me the f*ck up!

[dh]

it's not surprising to find ignorant blockheads commenting on the price and portions of the dishes from a 2-Michelin star restaurants..

A $200 meal isn't as expensive as one may think; the cheap pizza and burger you get are mostly frozen and cheap cuts of meat, artificial non-aged cheese, lousy bread etc. made by minimum wage high school kids who have never been to a culinary school.. if you eat these cheap crap your whole life, you probably can't comprehend how artistic, creative, or tasty food can be because you just eat the same crap to survive another day-

A 2-Michelin star meal usually consists of 12-20 dishes, which costs $10-$17/dish, and what you get are many dishes that take many chefs the whole day to prepare (if you add up the man-hours required to prepare each ingredients perfectly), many experiments and failed attempts to come up with the dishes weeks before the ever-changing menus, top quality ingredients you can't get in regular grocery stores, and dine with expensive artisan plates and utensils in a restaurant of great ambience. (property tax, broken plates, staff training etc.)
Let's say the raw ingredients/ dish costs $5, the work they put in/dish only yields $5-$10 profits that pay the staff wages, property rent/tax, food waste, staff training, utility bills, kitchen equipment capital and maintenance costs, on and on..  Lets say a restaurant of 50 staffs can host 100 guests on average, you can figure out the math. The staffs only make living wages that are no better than lawyers, bankers, engineers etc. but they work 12-15 hours / day
These chefs are actually very hardworking people (sacrifice their own family time and daily meals with their family) who don't get paid as much as they deserve.

[amba]

Fuck this shit. Golden corral, 13 bucks all you can eat, I almost died.

[andrewsmith]

They don't change the menu that often, because the dishes and wines are outstanding! I tasted all of these dishes, all were incredible. And it's pretty rare these days to see the owner/head chef on site with sleeves rolled up!!

[Baelfyr]

nice food, besides the shitty quenelle at the end, was all really nicely presented.

[devinhalim]

He's the only chef that accepts if his chefs plate the food slightly different from what he does it, he's not the precise mad chef, that's what i like from him

[batsuperman]

why the fuck did he use bowl to serve his tiny food?

[raymondyeung]

Wad that meant to b a one hand quenelle on the vanilla ice cream????

[jonnysiddle]

Genuinely shocked to see the amount of thumbs down.

[boriserjavec]

Why the giant bowls for so little food?

[paulfitzgerald]

also remember the wedding you cooked for at ramsdale golf course

[wcpwnwc]

the one I loved the most was the one bite maccaroni

[paulfitzgerald]

remember i was the one taking the photo for your application