{"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.\nIn 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.\nBut that’s exactly the point.\nSat 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.\nAlong 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.\nThis is a conversation about vision, stubbornness, and why sometimes the best restaurants in the world are built in the most unlikely places.\n*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!\n\n00:00 Gastronomic Narnia\n00:03:30 Your Restaurant is a Breathing Organism\n00:05:50 The Secret Behind the Perfect Dish\n00:9:26 Secret Scallop Techniques and What 30yrs in Kitchens Teaches You\n00:14:30 The REAL difference w/ Sat Bains and Other Michelin Restaurants\n00:17:45 How to Mix Complacency, Naivety, and Relentless Drive\n00:19:35 More on Sat Bains' Scallop Technique \n00:21:30 How Sat Bains Treats His Staff\n00:22:42 Acidity Explored\n00:24:45 Why Makes Sat Different? (Mentoring New Chefs)\n00:31:50 Cooking vs Actually Running a Restaurant\n00:33:45 You've Got 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}