The food served don’t deserve 2 Michelin stars, I was so excited to be dining here for lunch. After dining at many one star restaurants my imagination was going wild at what we’d be served. The hors d’ oeuvres were underwhelming, one was a jelly sweet smothered in sugar! The bread was cold and was not fresh at all. The fish course was served on some sort of crust, this tasted stale. The fish itself did not of the texture of fish and was tasteless. As the dishes were brought out the more disappointed we became. Not one dish had a flavour explosion or brought any happiness. Not one dish seemed complete and everyone lacked something. As for the candy floss dessert, i tried, it failed not worth...
Lunch. On an industrial estate just outside Nottingham under pylons and a flyover. Where do you go on your anniversary when your favourite restaurant is fully booked? A little local we know that we've been going to for the last 25 years. When we arrived, the staff were all smiles and jovial. It was like they were expecting us. After drinking our complimentary glass of champagne, we were guided to our table. Not in the dining room,oh no. We were seated at the kitchen bench After a few snacks, they led us to the greenhouse. What for? A pizza that's what for. After that , we were seated back in the kitchen to carry on with the rest of our lunch. The food is sublime, and every dish is a taste s...
We returned to RSB (our third visit this year) to celebrate my birthday and Christmas it was December 23rd., the last day for Sat and the team before the Christmas holidays. This time we opted for the 10 course tasting menu, and my wife had the wine pairing which, she proclaimed, enhanced each dish perfectly. As usual we discovered different dishes this time, such as venison and the squab pigeon (see photo) which was absolutely delicious. I was particularly pleased to see my favourite scallop dish on the menu! The staff all go the extra mile to ensure that guests are made to feel welcome, and their friendly smiles go a long way to guaranteeing that. Innes, the maitre d is a great asset to RS...
wow...WoW... WOW! Hubby I came to celebrate his birthday. Booked the Winter triptych package (10 courses B B) was it worth it ABSOLUTELY! From start to end our experience at Sat Bains establishment excelled our expectations. I knew it would be great but it was an exceptional unique experience. Yes it is pricey, but worth every penny, amazing food experiece, fabulous interior great exploring the grounds. Most important was every staff member went above beyond to welcome ensure you had an amazing time. Very knowledgable in their service provided. Also added bonus getting to meet Sat Bains in person who came out to wish my hubby Happy Birthday, thank you team Bains for ensuring we had a wonderf...
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What a fantastic way to spend a Wednesday evening, @chefs table with the man himself in situ. We couldn’t and didn’t want to find fault with the restaurant as everything from venue, decor, staff and food, were all top draw! Part way through our dinner we were invited outside into a very special greenhouse with lots of locally grown herbs and a demonstration on how to prepare one of the courses. Not only was this relatively unique, but it added to the theatre of our experience. I would highly recommend RSB and can’t wait to return!
Unbelievable, there's so much more here food brilliant staff exceptional rooms beautiful The experience of a lifetime just go it's the law to see him and his staff exceptional and pure theatre we will be back guanteed and it won't be long Thanks
The ambiance, though elegant, felt a bit formal. Service impeccable, yet a touch more warmth would elevate the experience. The room was luxurious, offering a cozy stay. A splendid gastronomic adventure, but a tad more ambiance charm
My ski friend summed it up perfectly by saying : 'There is no wasted mouthful at this restaurant.'
The reunion of my ski gang at Alton Towers this weekend
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A 2 star Michelin restaurant in Nottingham? Rooms, steps away from their restaurant? Oh no, would I be able to book dinner & a room with only a week's
Thanks to Daniel Patterson and Coi, I have now been exposed to the great cooking of Sat Bains.
