tag:blogger.com,1999:blog-4165614400546924920.post362690852880352058..comments2023-12-11T08:30:15.540+00:00Comments on this edible life: Review: Restaurant Sat BainsUnknownnoreply@blogger.comBlogger15125tag:blogger.com,1999:blog-4165614400546924920.post-34838716911198009432019-08-17T10:51:50.727+01:002019-08-17T10:51:50.727+01:00air max
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Well done for not punching the guy's lights out.aforkfulofspaghettihttps://www.blogger.com/profile/01303046899595697854noreply@blogger.comtag:blogger.com,1999:blog-4165614400546924920.post-69954887337862655072008-03-28T18:42:00.000+00:002008-03-28T18:42:00.000+00:00Thanks everyone for your comments, and thanks too ...Thanks everyone for your comments, and thanks too to Sat for taking the time to respond to my review. If only you'd been there to explain your thinking behind the foie gras course on the night, things might have been a bit clearer. Unfortunately your waiting staff didn't communicate your vision, didn't encourage us to try each other's, didn't explain that the two dishes had been prepared differently and in what manner. So if constructive feedback is what you're after, make sure your diners understand what's going on when the dish is brought to the table! It's vital to the concept.Petehttps://www.blogger.com/profile/18392638935081196049noreply@blogger.comtag:blogger.com,1999:blog-4165614400546924920.post-26951353655423273592008-03-28T16:33:00.000+00:002008-03-28T16:33:00.000+00:00People know we British find it hard to further spo...People know we British find it hard to further spoil our evening by complaining on the night!<BR/><BR/>So, Sat Bains, accept the constructive criticism, don’t make excuses, you should have other staff members trained in the wine menu for such circumstances.<BR/><BR/>Anyway, your food seems amazing… which to me is the hard bit!<BR/><BR/>AlexAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4165614400546924920.post-71782480974434516542008-03-26T09:44:00.000+00:002008-03-26T09:44:00.000+00:00I agree with anonymous Chris - as food reviews go ...I agree with anonymous Chris - as food reviews go it was wasn't bad at all, and no one fancies a scrap after a nice meal.<BR/>Just be careful what you say about Phil and Kirstie, though Peter. Jo and I happen to be big fans, and I fear you've overstepped the mark...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4165614400546924920.post-64480649637182065012008-03-25T18:53:00.000+00:002008-03-25T18:53:00.000+00:00I think most people who are out spending a good de...I think most people who are out spending a good deal of take home on a slap up, don't want to get into a discussion on food quality during the evening, especially if you are with other guests as clearly you were. <BR/>It should also be said that as feedback is the food of champions, most businesses should thrive on this kind of critique and be ready to adapt accordingly.<BR/>Keep up the good entertaining work Pete. ChrisAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4165614400546924920.post-46764235616294505082008-03-25T09:40:00.000+00:002008-03-25T09:40:00.000+00:00Hi Pete,Quite disappointed you never mentioned any...Hi Pete,<BR/><BR/>Quite disappointed you never mentioned any of this on the night or morning when you had breakfast, as an evolving restaurant who takes all issues of food, service and wine very seriously it would of been good to get some positive, constructive feedback , but as so many times in this country and industry it's all smiles on departure and then straight on the keyboard to criticize, We did have a minor emergency with our Wine waiter, who was taken ill at very short notice, but decided not to tell our guests as we wouldn't want to bore them with our day to day running of our Business. My Wife was asked to recommend some wines to go with the tasting menu, when she asked what types you liked as with food, taste varies tremendously, it was quite obvious you were not sure, we always have some guiding wines that will go well with our food so asking 'have a look through the list' I don't think is unreasonable. as for the cheese issue, we decided at the beginning of the Year to add cheese as an optional extra for £7.50 for a selection of 6 cheese's from the artisan supplier Premier Cheese, as some guests preferred this and some chose not to have it, it is clearly stated on the menu that this is an option, I personally do not visit the tables at my restaurant as I feel it can be quite intimidating when guests are out to dine having a sweaty Chef come round soliciting compliments, we do however invite guests into the kitchen on request to meet the team and give them an insight of what we do in there.<BR/>The Foie gras dish was something I introduced in February and has gone down very well with the guests, the idea behind it was whilst having the tasting menu the whole table will know what each other is eating as it is the same, but I wanted to include a surprise in the menu to keep the intrigue, so as in the foie gras dish we use corn and gingerbread but by doing it in 2 guises you get to taste what your companions are eating too, to showcase the versatility of ingredients and 2 varying techniques. This is the area we look for creativity, and as most of our guests 'get it' we do find some do not.<BR/>I hope this answers a few of your queries, if not you can contact me directly at the Restaurant and I would be happy to discuss this further.<BR/><BR/>Best regards<BR/>Sat Bains.brownbearhttps://www.blogger.com/profile/15520580158637512858noreply@blogger.comtag:blogger.com,1999:blog-4165614400546924920.post-81246968000756534402008-03-22T20:42:00.000+00:002008-03-22T20:42:00.000+00:00Hm, I do think that this kind of mark up warrants ...Hm, I do think that this kind of mark up warrants a dedicated sommelier. I think the Fat Duck only has about 30 or 40 covers but I'd hope the wine service is a little more on the ball!<BR/><BR/>I do agree with you about seeing the chef - in a small restaurant that's so important. My parents recently visited <A HREF="http://eatingleeds.co.uk/2008/01/appellation.html" REL="nofollow">Appellation</A> where the chef, Mark McNamara, toured the tables. This makes such a difference to the whole meal.Alexhttps://www.blogger.com/profile/05142532489312482031noreply@blogger.comtag:blogger.com,1999:blog-4165614400546924920.post-62119119008966756712008-03-22T11:04:00.000+00:002008-03-22T11:04:00.000+00:00I agree Trig. I was at Bacchus last Thursday and h...I agree Trig. I was at Bacchus last Thursday and had 7 courses with matched wine and as usual, it was fantastic. More news on that one to follow...<BR/><BR/>Alex, I don't think they actually have a dedicated sommelier. Our wine order was taken by Sat's business partner and wife, Amanda Bains. Maybe I caught her on an off night but the restaurant only has about 30 covers so service should be a priority. Also it would have been nice to see Sat to compliment him on the food but he didn't do a tour of the tables. It makes you feel really special when a chef comes out to meet his diners and ask their opinion which is something that Alain Roux does after every service at the Waterside Inn.Petehttps://www.blogger.com/profile/18392638935081196049noreply@blogger.comtag:blogger.com,1999:blog-4165614400546924920.post-15200675118719495792008-03-21T20:05:00.000+00:002008-03-21T20:05:00.000+00:00Pete - this really warrants a letter of complaint/...Pete - this really warrants a letter of complaint/observation. That kind of wine service is inexcusable. I guess in hindsight it would have been smart to "ask" for the sommelier! <BR/><BR/>It's so disappointing when other aspects of a meal let down the food - I really feel for you over the cheese, too!!Alexhttps://www.blogger.com/profile/05142532489312482031noreply@blogger.comtag:blogger.com,1999:blog-4165614400546924920.post-67758260854105009142008-03-21T18:07:00.000+00:002008-03-21T18:07:00.000+00:00I couldn't agree more about the matched wines. Whe...I couldn't agree more about the matched wines. When I experienced this for the first time at Bacchus it was just brilliant - nobody in my family is that much of a wine expert even though my dad used to be in The Wine Society, and the choices they made were just great and really enhanced the experience of the meal. It also meant having a wide experience without a massive bill, e.g. the dessert wine where we were given a shot but could never have afforded a bottle!Trighttps://www.blogger.com/profile/01386804439578267100noreply@blogger.com