Sat and Amanda Bains, owners of two-Michelin-starred Restaurant Sat Bains with Rooms on the outskirts of Nottingham, have unveiled a new look for their seven, individually styled bedrooms and suites. The refurbishment, overseen by Amanda Bains, was completed to give the rooms, which comprise three double bedrooms, two superior bedrooms and two suites, a luxurious, bright and comfortable feel.
All the bedrooms now contain new smart TVs, while cumbersome four-poster beds and heavy furniture have made way for more a streamlined look. The rooms include WIFI and air conditioning too. Wallpapers have been carefully chosen to give the rooms a sumptuous feel, and lighting has been upgraded. Guests booking the suites are treated to old-school favourites such as Fry’s Chocolate Cream, Topic, Picnic, Fish ‘n’ Chips Crisps, Scampi Fries and Salt and Vinegar Squares. The suites also offer a bottle of gin, which is chargeable, presented with an ice bucket, limes and handsome glassware.
Amanda Bans commented: “I always try to think like a guest and put as much thought into our rooms – and how people use them – as possible. We’re not a hotel, and, typically, guests stay with us for just one night – for dinner, bed and breakfast – so the rooms need to meet expectation but be functional, clean and comfortable. We want people to arrive, have a nice bath, enjoy our Aesop products, come and have dinner and then have a good night’s sleep – and, of course, an incredible breakfast.”
While prices have increased – for the first time in four years – Amanda has kept them to a minimum to ensure Restaurant Sat Bains is still accessible to people. “We’re still very conscious of our location and that we’re not a country house hotel.” In addition to the bedroom refurbishments, in the grounds of Restaurant Sat Bains, Sat and Amanda have recently introduced two beehives in order to make their own honey.
Sat Bains comments: “We introduced two beehives at Restaurant Sat Bains in April with the idea of creating a unique local honey for the restaurant from the banks of the River Trent and its surrounding wildflowers. We brought in two beekeepers to look after the hives and they set them up behind our line of pine trees, which give them shade and protection but also a free flight out of the hives and straight into the wild.
The first batch of honey came in August and was incredible – quite citrus-y and light in colour. Because the location of Restaurant Sat Bains is so obscure, and we talk about it a lot, we now have one of the most natural ingredients in the world coming from the NG7 postcode.
Earlier this month, we introduced a new dessert – honey drizzled over some crème fraiche ice-cream and crème fraiche with fennel pollen, bee pollen and camomile, sat in a frozen bowl. Everything used in the dish has some cross-pollination with the bees, and we will drizzle natural honey over the dish at the table to create a further talking point.”
Sat Bains celebrates 20 years at the property this year, having originally joined the restaurant with rooms as head chef in 1999 after winning the Roux Scholarship.