Promoting local honey Claire Waring
What do you get when you combine two local experienced beekeepers with a two-starred Michelin chef?
A wonderful desert of ice cream, crême fraiche, pollen, camomile powder and grains – and, of course, honey!
I had the pleasure of tasting this delicious dish when I visited Restaurant Sat Bains, located in converted barns near Notingham city centre, tucked away just off the ring road, next to the River Trent. I was met in the car park by Rukhsana Meherali and her husband Michael Browne.
Firstly, we went to see the bees. We walked through the Urban Garden which provides around 40% of the plants, salads and herbs for the kitchen. Jo, the current gardener, is a keen bee-lover and although not a beekeeper, has done an introductory course. Other provisions come from independent, high-quality UK suppliers which meet the restaurant’s exacting standards. Game comes from Shropshire and fish is line-caught in Cornwall. All the bread is made with ingredients sourced from a local farm in Arnold, north-east of the city.
There are two hives situated on a purpose- built platform overlooking the river. The area is separated from the rest of the restaurant complex by a hedge, giving the feeling of being in a wild forest area. Guests are able to see the hives from a safe distance and can then taste the honey in the restaurant, knowing exactly where it came from. I did wonder what they might have made of a mechanical owl bird scarer which turned its head to keep a lookout!
28 Bee Craſt April 2020
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