Sat Bains - Be disciplined and choose the path less trodden

Nottingham Business School Business Leaders

Nottingham Business School Business Leaders Podcast

Sat Bains - Be disciplined and choose the path less trodden | Episode 27

It’s exactly 20 years since Nottingham chef Sat Bains was awarded his first Michelin star.

His Restaurant Sat Bains with Rooms now has two Michelin stars and is one of the most respected fine-dining restaurants in Britain.

Last night (March 28, 2023), in a ceremony at the Silverstone Formula One circuit, he retained the Two Michelin Stars he was first awarded in 2011, for another 12 months.

But Sat believes much of his success can be put down to his staff… and the freedom they are given to express themselves.

“I’ve never taught them how to be the best chef, or best sommelier, or best front-of-house… I’ve taught them how to think,” he tells Episode 27 of the Nottingham Business School’s Business Leaders’ Podcast

In the hospitality industry, young kitchen staff traditionally learn their trade by working at the best restaurants, closely following every move of the chef in charge.

But Sat says his leadership style is different. He makes a conscious effort to ensure his staff don’t “lose their identity”.

“We create people who are thinking rather than following,” he tells Honorary Visiting Professor Mike Sassi.

“If you teach your guys that they can be expressive… if you treat them as individuals… they don’t see what they do as a chore. They enjoy it.”

Sat and his wife Amanda launched their Nottingham restaurant in 2002, at an isolated spot near the end of pot-holed Lenton Lane, under the A52 flyover.

“We always prefer to travel the path less trodden,” says Sat.

During the last two decades, they've turned it into a place with a national reputation – and expert staff who pride themselves on their attention to detail.

“I tell staff: You’ve got to look at the food in this restaurant, as though it is yours… you’ve got to be almost jealous of the guest eating your scallop,” he adds.

During a candid podcast conversation, he offers future entrepreneurs his leadership lessons – peppered with memories of his early career in Nottingham and Derby, where he studied for a City and Guilds catering qualification more than 30 years ago.

“Back in the day, you didn’t have to be very academic,” he says.

“Cheffing was a dropout industry. On a split shift, you’d start at 8am, finish at 3pm, go to the pub, have five pints and 10 cigarettes… then back to work at 6pm. Today, the guys go to the gym, have their protein shakes… then they are ready to go.

“They’re two different worlds. And I certainly prefer this one!”

He also highlights how restaurant kitchens have evolved during the last thirty years.

“It’s not how it used to be, but kitchens are still tough places and discipline needs to be adhered to,” he adds.

“I try to lead by example; to be firm but fair; to tell people what is going on and why… but a good bollocking never goes amiss!”

Sat’s career took off when he won the prestigious Roux Scholarship, in 1999. He is certain it is discipline and hard work that have made his restaurant one of only 20 in Britain to be awarded two Michelin stars.

He tells the podcast: “My parents are immigrants who came over here from India in the ‘60s. I know how hard they worked. I know how hard I’ve worked! Working hard is really good for your spirit – and for your soul. There’s a part of me that really doesn’t like laziness. ”

And the chef’s advice for the entrepreneurs and leaders of the future?

“If you’re a chef and you want to become very good, you go and work for the best. So, my advice [to everyone] is look for the best.

“But you still need to keep your individuality… because that will take you over hurdles later in life.

“Build your character (make it bulletproof) and your convictions. And remember, your ideas could be the ones that change the world!

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