{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"HUNGRY.","title":"Sat Bains (update) - Surviving a Deadly Heart Attack, Banning Caviar & Truffle, Winning 2 Michelin Stars, The Behavioural Science Wine List that Makes £1000's","html":"","width":"100%","height":180,"duration":8879,"description":"*updated version* A masterclass in the nuts and bolts of running a world-class restaurant.In this episode, Dan sits down with one of Britain’s most uncompromising chefs to talk about building a two-Michelin-star restaurant in the least glamorous location imaginable — a strange little oasis tucked under a Nottingham flyover, surrounded by graffiti, traffic, and the occasional burning car.But that’s exactly the point.Sat explains why great restaurants aren’t just about food — they’re about theatre, emotion, risk, and creating something so memorable that people will travel across the world to experience it. From the philosophy behind Restaurant Sat Bains to the psychology of hospitality, the conversation dives into why authenticity beats polish, why imperfection can be powerful, and why chasing Michelin stars is often the least interesting part of running a restaurant.Along the way they explore Sat’s unconventional ideas — like the now-famous “Sat’s Gamble” wine lottery — the realities of attracting true traveling food lovers, and what it actually takes to build a restaurant that people obsess over.This is a conversation about vision, stubbornness, and why sometimes the best restaurants in the world are built in the most unlikely places.*If you noticed any issues with ads playing under the audio of this episode, please refresh the feed and re-download the episode to fix.  Thank you for listening!00:00 Gastronomic Narnia00:03:30 Your Restaurant is a Breathing Organism00:05:50 The Secret Behind the Perfect Dish00:9:26 Secret Scallop Techniques and What 30yrs in Kitchens Teaches You00:14:30 The REAL difference w/ Sat Bains and Other Michelin Restaurants00:17:45 How to Mix Complacency, Naivety, and Relentless Drive00:19:35 More on Sat Bains' Scallop Technique 00:21:30 How Sat Bains Treats His Staff00:22:42 Acidity Explored00:24:45 Why Makes Sat Different? (Mentoring New Chefs)00:31:50 Cooking vs Actually Running a Restaurant00:33:45 You've Got to Allow Your Guests to...","thumbnail_url":"https://img.transistorcdn.com/gxmV4UzMdxQXxd72h-fgEanMz6IG37j1u683zTmU0ac/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS85ZGI4/Y2FkNjcwNmEwMDNm/YWUwOTcyZTM0YzYw/YWU3My5qcGVn.webp","thumbnail_width":300,"thumbnail_height":300}