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If your looking for a gift, Sat’s award winning Cookbook would be ideal for a budding/aspiring chef and people obsessed with food.
Too Many Chiefs Only One Indian is Sat Bain’s autobiographical cookbook, featuring the tasting menus of Restaurant Sat Bains. With 68 in-depth recipes, demonstrating how research, development and creativity play a vital role in Sat’s food pairings and flavour combinations.
Order your limited edition numbered copy in a boxed slipcase here SIGNED BY SAT BAINS*
*Signed copies are only available to buy through this website and at Restaurant Sat Bains.
Shipping charges: UK £10
“Sat Bains is one of the best chefs the UK has ever produced, and once you read this book and see what goes into his recipes I’m sure you’ll agree with me”
— Heston Blumenthal OBE
About the book
Two Michelin-starred chef Sat Bains offers an unprecedented view into his past, recipes and philosophies on food in his award-winning cookbook.
The recipes are presented in 7 courses mirroring the tasting menu at the restaurant, but with the addition of Sat’s famous Ham/Egg/Peas which took him through to the final of the Great British Menu. The 7 courses are: Introduction, Savouries, Main Course, Crossover, Chocolate, Cheese, and To Finish.
The book details the theories, thought process and evolution that shape Sat’s food, and offers an exclusive opportunity to order dishes featured within the book when dining at Restaurant Sat Bains, even when they’re not on the restaurant’s current menu.
Featuring contributions from Rene Redzepi and 35 of the world’s greatest chefs.
Foreword by Heston Blumenthal OBE.
Photography by John Arandhara Blackwell.
Format: Flexi-bound, with boxed slipcase
Pages: 450 with 700 images
Publication date: Oct 2012
About Sat Bains
When Sat Bains opened Restaurant Sat Bains in Nottingham he knew that he wanted to create a feeling of place and one of welcoming conviviality that radiated from the plate. He wanted to give the very best of Britain, with a strong sense of where the restaurant is located – England’s East Midlands.
Sat’s use of quality British produce and a passion for seasonality are matched only by his ceaseless creativity and the sheer drive that have sprinkled his career with numerous awards and accolades. From winning the Roux scholarship in 1999, to being awarded 2 Michelin stars in the Michelin Guide, his Nottingham restaurant has been recognised by fellow chefs and food writers from all over the world for his innovative style of cuisine.
Sat has long championed the use of local suppliers and selected artisan producers, and has showcased this to remarkable effect on the international gastronomic stage, including demonstrating his dishes at congresses in New York, Paris, Milan, Singapore and Melbourne, and being invited by the Japanese Culinary Academy as a guest to their workshop in Kyoto.
‘Best of the Best – Best-designed cookbook in the world over the last 20 years’
Gourmand World Cookbook Awards 1995-2015 – Frankfurt
‘Best in the World – Cookbook Design’ Gourmand World Cookbook Awards – Paris
‘Best UK Cookbook’ Gourmand World Cookbook Awards – Paris
‘Best Book Design’ ADC Bronze Cube, The Art Directors Club – New York
‘Best Book Design’ International Association of Culinary Professionals – San Francisco
‘Best Print Design’ The Drum Design Awards – London
‘Best Publication’ Roses Silver Award, Roses Creative Awards – Manchester
‘Best Cookbook’ Bronze Award, Printing Industries of America Premier Print Awards – Chicago
‘Best Printed Cookbook’ Gold Ink Awards – Chicago