Two Michelin-starred chef Sat Bains offers an unprecedented view into his past, recipes and philosophies on food in his award-winning autobiographical cookbook.The book is an autobiographical cookbook that follows the tasting menu format at Restaurant Sat Bains, featuring 68 in-depth recipes, demonstrating how research, development and creativity play a vital role in Sat's food pairings and flavour combinations.The recipes are presented in 7 courses mirroring the tasting menu at the restaurant, but with the addition of Sat's famous Ham/Egg/Peas which took him through to the final of the Great British Menu. The 7 courses are: Introduction, Savouries, Main Course, Crossover, Chocolate, Cheese, and To Finish.The book details the theories, thought process and evolution that shape the Sat's food, and offers an exclusive opportunity to order dishes featured within the book when dining at Restaurant Sat Bains, even when they're not on the restaurant's current menu.With a foreword by Heston Blumenthal and contributions from Rene Redzepi and 35 of the world's greatest chefs, and photography by John Arandhara Blackwell.

Author Biography

Sat Bains has been passionate about food for as long as he can remember. It stems, he claims, from being a child in large extended family and the atmosphere in the house when everyone came together to eat. His mother cooking all the food - Indian spiced, but with great local meats and vegetables - and all the talk and laughter from everyone visiting. That feeling of warmth and conviviality was to have a huge impact on his life. It's what he looks for when he walks into a restaurant today. The ones that use local ingredients, artisan produce and local wines and beers to celebrate not just what's on the plate, but the soil and the sea from where it came. These are the ones he remembers. They don't necessarily have to be gastronomic - they can be local cafes or bars, but the care taken in the kitchen seems to brush off on the people eating the food. They also tend to be the ones with the best atmosphere because they're the busiest. When he opened Restaurant Sat Bains with Rooms he knew that's what he wanted to recreate: a feeling of place and one of welcoming conviviality, and, being a chef, that radiated from the plate. He wanted to give the very best of Britain, with a strong sense of where the restaurant was located - England's East Midlands. To this day, his use of quality British produce and a passion for seasonality are matched only by his ceaseless creativity and the sheer drive that have sprinkled his career with numerous awards and accolades. From winning the Roux scholarship in 1999, to a credit of two stars in the Michelin Guide to Britain and Ireland 2012, his Nottingham restaurant has been recognised by fellow chefs and food writers from all over the world for his innovative style of cuisine. He has long championed the use of local suppliers and selected artisan producers, and has showcased this to remarkable effect on the international gastronomic stage. He has attended and demonstrated his dishes at congresses in New York, Paris, Milan, Singapore and Melbourne, and has been invited by the Japanese Culinary Academy to their workshop in Kyoto. He has made numerous television appearances including the BBC Great British Menu, UKTV Market Kitchen and BBC Saturday Kitchen. He also 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 local colleges and universities on everything from culinary to environmental projects. He has been awarded an Honorary Doctorate of Professional Practice by the University of Derby for his commitment to hospitality and the culinary arts.