Chef Sat Bains at his restaurant in Nottingham. Courtesy Jodi Hinds Midway through the 10-course tasting menu at Restaurant Sat Bains in early March, a server appears and mysteriously invites our table out to one of the adjacent greenhouses. It’s a surprise course, he explains, ushering the two of us inside, where a... read full story
"I never worked for any formal three-star chefs,"