Launceston Place

Behind the Pass: Sat Bains

Pigeon, carrot, dates, black olive, Moroccan spices

I have always wanted to take a trip to Restaurant Sat Bains, the double Michelin stars restaurant in Nottingham by the industry legend Sat Bain. When my beloved Launceston Place announced that head chef Ben Murphy is teaming up with Sat for a one-off chef collaboration dinner, it was the perfect opportunity for me to sample Sat's cooking without needing to travel up north. At the same time, it was great to get the chance to sample Ben's cooking one more time. Having eaten Ben's creations last year, I was really impressed with the unique innovative approach that really makes him stand out among his peers. The Ben and Sat's special dinner contain 6 courses, with each cooking up 3 dishes.

Foie gras, white chocolate, ginger

Celeriac, mint, pecorino

Scallop, pork belly, apples, crackling, soy

Sat's scallop with pork belly was a pure joy. the meaty texture of the scallop worked in harmony along with the melting texture of the pork, with the dust of crackling and apple added both crispness and crunchiness. Just as good was the turbot dish by Ben, which had such a refined presentation. The combination of turnip offered a really lovely soft sweetness which enchased the umami taste of the fish wonderfully, I got nothing but love for it. The best dish of the night had to be the final main course: Roasted pigeon with Moroccan spices. The meat was perfectly cooked and finely seasoned, super moist, super tender with a great depth of powerful rich earthy and bold flavours. The sweetness of the dates acted almost like a jam which worked so well with the robust taste of the pigeon, it was stunning.

Turbot, lovage, turnip, verjus

Chocolate, toghurt, balsmic, olive oil

Raspberries, pistachio, passion berries

P4

The dinner was sensational, both Ben and Sat rocked some highly skilled dishes that represent what high-quality fine dining is all about. This was one of the most enjoyable London dining experiences for me this year, and it was such a privilege to finally get the chance to taste Sat's 2 Michelin stars level of cooking. On the other hand, I can see a bright future for Ben. He is such a talented chef for his young age, with bags of flair up his sleeve. I would not be surprised at all if Launceston Place gain a Michelin star in the upcoming 2019 guide based on what I have tasted. To sum it up, a fantastic dinner from 2 amazing chefs, I would book again without thinking for a second if they do another collaboration in the future.



Food 4.5/5

Head chef: 
Ben Murphy

What I paid: 
£97 per head with wine

Average cost without drinks and services:
Lunch menu: £30
Tasting menu: £75

1A Launceston Pl  London, Greater London W8 5RL

http://www.launcestonplace-restaurant.co.uk/