“We aim for Sat Bains to encompass an absolute dining experience: blowing peoples’ perceptions of modern British tasting menus. All produce is sustainable as much as it can be by working with ethical producers and farmers. We are trying to reduce plastic by having recyclable packaging programmes with a lot of our suppliers. We also changed our working conditions in 2015 to a fourday operation, allowing the team a full consecutive three days off, which has proven invaluable to morale, retention, and motivation.”

Monkfish XO with pickles, condiments, and lettuce; Anjou pigeon with tagine spices, black olive and dates (inspired by the artist Anna French); and The Rocky Road, which depicts and celebrates our strange location.

Quite simply one of the most progressive, adventurous, ambitious restaurants in the country. From the unique layout of his menu to the staggering things he can do with the simplest of ingredients, Sat Bains is in a league of his own. That it should all be happening down an unpromising track under pylons in a quiet corner of suburban Nottingham only makes it all the more extraordinary.