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| Duck Egg with Pea Sorbet |
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| Scallops with Dal Samosa |
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| Aged Beef |
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| Goosnargh Duck |
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| Rice Pudding |
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| Chocolate Cake |
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| White |
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| Chicken Liver muesli |
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| Sign by Sat Bains |
This dinning opportunity was from our son, and daughter, John and Catherine.
It
was a wonderful 2015 Christmas present from them, how lovely, this is our 3rd
time to dine at Michelin stared restaurant experience from them,
Having
a Food blogger, teaching Korean cookery time to time and so called foodie as
mother, it was a fitting presents from them.
Sat
Bains was voted as the Number 1 restaurant in Britain in 2015, I was so excited
to have taste his creation.
Since
he made very slow cooked duck egg with green pea shoots and pea sorbet at the
Great British Menu since then his fame has rocketed .
Grey
and rainy day to drive up to Nottingham
, traffic was very slow , took more than 3 hours from leaving M25, Finally
arrived . It looks like nothing I’ve
ever imagined, just literally middle of nowhere and side of the very busy road.
Whoever
visiting here has to be only for the food,
not for the beautiful countryside or being in a nice country hotel.
Just
simply for his food.
It
is a very odd set up and also a very confident set up, I like his confidence, It tells us,
my food will talk loudly.
The
room was neat and has a good taste all round, and all very thoughtfully
done. Not too showy but just nicely
done .
Still
rainy, Car park seemed filled up by early evening as it is Friday evening after
all.
Before the
dinner we all had a welcome glass of Champagne at the bar and had a small talk with
sommelier, Laurent whom I met at the
Sake sommelier competition a few month
ago. He asked me bring my own kimchi to show to Chef, Sat Bains.
His
special duck egg was not include in 10 course tasting menu but we could order
it if we wished to.
I
had to have this famous egg dish and liked to judge myself , we ordered one for share
.
Looking
at the menu all dishes indicate what kind of tastes are in the dish, sweet,
salty, bitter, sour and Umami. It shows
he got a big impression to Japanese food during his trip to Japan a month ago,
I am following his Instagram.
Starts
with wild garlic soup , very green and
had strong garlic flavour,
Very
slowly cooked ( 4 hours ) duck egg with pea shoots and pea sorbet, I can see
how all critics were mad about this , nothing I had imagined , rich egg with
fresh pea shoots and cold smooth green sorbet makes me smiling, all contrast taste seemed
just right strangely.
1st
was scallop curry, perfectly cooked scallops and tiny dal samosa.
What
a good idea, adding his Indian heritage food was smart and most of all tasty .
2nd,
Chicken liver muesli was a surprise, a mind blowing dish. Frozen liver pieces with dry frozen milk, wow
! Just like eating crunch breakfast.
3rd, Potato cream cheese and Exmoor caviar.
Perfect combination, smooth and
soft
bite of salty caviar.
4th, St, Gorge’s
, aged beef tartare, flavour of
beef was die for.
5th, Kohirabi
tagliatelle with green house
pesto,
6th, Goosnargh duck with parsnip, pear, black
olive was best for us. Deliciously pink and pear was a perfect match. Rich sauce and parsnip , this dish was our
high light !
7th,
The crossover
8th
Rice pudding , apple. sake. I am
not a fan of rice pudding being an Asian , rice pudding is odd concept, but
this pudding was melt in my mouth. Hint of sake makes special. So smooth.
9th,
Chocolate, this one was so airy and
sweet, just like eating feather or even air .
Adding miso instead of salt makes
interesting flavour . Loved it.
10th. White.
All made from milk, ice cream, milk flakes , very a clever desert. Everything with different texture with milk,
mind blowing
All
washed down with good red wine, we opted to have just red wine than mix with
white. It was a good choice.
We
may not come back here next week or next month not only because its price but
also distance , but it was one of our best food expierience!!
I
wonder what he will be cooking next 10 course tasting menu?
I
really respect chef who can create this kind of dish with deep thinking behind.
Who
does not agree Cooking is Art .
Next
morning breakfast was interesting, offered 2 course, porridge and egg dishes. What a good thinking.
Small
bowl of porridge if you wish, but we had full English and Chorizo with eggs,
nice bread and good strong coffee, these are we need for journey home.
I
was told, Kimchi tasting session with chefs will be around 10am, meet up with
Chef, Sat to taste my Kimchi and their kimchi.
I
was worried this session, as soon as sommelier said chefs do make their own
kimchi and we will compare with mine, after all they are the professional chefs
working with Michelin 2 star chef.
When
he brought my kimchi, and I cut and ask
chef, Sat to taste kimchi liquid first and kimchi itself.
As
soon as he tastes mine, he said wow,” this is different level altogether”.
So
fresh and tasty. He said he never had kimchi like mine, sparkling and zingy but
so fresh taste. He could not believe my
kimchi is fermented.
Well
, A lots of people thinks kimchi has pungent fishy smell and unpleasant. But
whoever makes it they made wrong not blanced spices and fish sauce in their
kimchi.
What
a comment !!
We
tasted theirs, but somehow it looks very dark not red, too salty.
For me it was not kimchi, just fermenting
Greens.
He
was so impressed by mine, even he asked me come back teach them how to make
kimchi.
Wow,
It can not be better than this can it?
