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Wine glasses

Restaurant Sat Bains with Rooms

AA Notable Wine List 2017-18
AA rating

About this rating

Restaurants are awarded from 1 to 5 Rosettes for culinary excellence. One Rosette restaurants are highly recommended in a local area and five Rosettes have reached the pinnacle of culinary excellence at a world class level.

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Vanguard British cooking full of excitement and creativity

AA Inspector

At a glance

Vegetarian menu
Tasting menu
Private dining
Wines by the glass
Wheelchair access
Service charge

Here, in the improbable environs of the outskirts of Nottingham, in an unkempt riverside landscape where electrical pylons stalk the land, one of Britain's most singular top-drawer restaurant experiences has been created, not as a here-and-gone pop-up, but a long-running fixture that is indisputably worth the journey. Sat Bains makes no claims about tramping the shorelines and woodlands in search of wild ingredients. Instead, there is an on-site urban garden that furnishes the kitchen with not far off half its vegetable and salad needs, and the rest is bought, in the time-honoured manner, from trusted pedigree suppliers and growers. The full range of dining formats is provided. You can sit at a bench in the pastry kitchen, or in a private room with its own view of the kitchen, or if you want to explore ancient restaurant tradition, sit round a table in the dining room. Whichever you choose, a drink in the courtyard is the best way to start proceedings. Sat's food is in the vanguard of current British thinking. It utilises the full panoply of technological wizardry to produce dishes composed of unusual and exciting elements. What sounds like something you recognise turns out to have been subtly modified, like the beef tartare that is fashioned into a kind of burger from meat that been allowed a long sedate ageing process, or the pasta ribbons that are actually made of kohlrabi, dressed in a pungently aromatic pesto from the produce of the glasshouse, while the utterly unfamiliar is often so instantly appealing that you can't understand why you haven't known it all your life. A scallop is given the porcine treatment by being matched with earthy brawn and served in dashi stock with katsuobushi (dried salted tuna). The spring season might accord a pair of Jersey Royal potatoes the utmost reverence, adorning them in black pearl coronets of Baerii caviar. Meats are reliably sensational for their concentrated flavour and melting texture, with spring lamb a particular draw, and desserts boldly incorporate savoury elements, as in the chocolate ganache blended with yogurt, olive oil and sea-salt, or produce unexpected matches such as strawberry and tomato. Presentation is never less than fun, when items arrive in wooden boxes with sliding panels or piled into paper cones, and staff are well-versed in encouraging you to investigate the flavours and textures of each creation. Wine is taken seriously enough to have been subjected to a complex colour-coding system that not only acknowledges the taste categories of the food, but their level of intensity. Once mastered, it's a system that works, but you could also simply sign up for one of the pre-selected wine flights that come at varying price points. Prepare to explore the dimensions of Roussette and Romorantin as you leave Chardonnay and Sauvignon behind.

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Opening hours

  • Closed: 2 weeks in December to January, 1 week in April, 2 weeks in August
  • Days closed: Sunday to Tuesday
  • Lunch served from: 12
  • Lunch served until: 1
  • Dinner served from: 6
  • Dinner served until: 9


  • Chef(s): Sat Bains

Food and drink

  • Cuisine style: Modern British
  • Vegetarian menu
  • Wines under £30: 12
  • Wines over £30: 200
  • Wines by the glass: 50

Price guide

  • Service charge
  • Credit cards accepted


  • Wheelchair accessible
  • Accessible toilets
  • Assist dogs welcome


  • Seats: 46
  • Private dining available
  • Private dining seats: 8
  • On-site parking available

Additional information

  • Seats: 46
  • Private dining available
  • Private dining seats: 8

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