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Chef Sat Bains speaks on creating new experiences within The Cube by Electrolux

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British chef Sat Bains is a two-star Michelin chef and a fan of the durability and ease of use of Electrolux cooking appliances.There are no set menus; chefs surprise the guests every night with innovative dishesPerched on top of the Royal Festival Hall, The Cube offers a panoramic view of other London icons such as Big Ben and the River Thames.Diners at The Cube by Electrolux can look forward to a social experience featuring delicious dishes from Michelin-starred chefs.

His love of girls led him to discover his love for food.

Two-star Michelin chef Sat Bains was 16 and clueless about what he wanted to do with his life after leaving school. After realising that taking a cookery course would help him meet lots of females, the Briton enrolled at the Wilmorton College in Derby, England, where his passion for the culinary arts won the war for his heart.

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British chef Sat Bains is a two-star Michelin chef and a fan of the durability and ease of use of Electrolux cooking appliances.

He went on to win the internationally prestigious Roux Scholarship, a competition whose winners then receive the opportunity to work in a three Michelin starred restaurant – then go onto achieve their own.

Bains did so, opening  Restaurant Sat Bains with Rooms in Nottingham in 2003 and netting the city its first ever Michelin starred dining establishment.

Today, his love for cooking has made him a celebrity chef, with his latest “stage”  being perched atop London’s iconic Royal Festival Hall. The Cube by Electrolux is a mobile restaurant that showcases the best chefs in each country it appears in, supported by Electrolux’s  state of the art professional cooking equipment.

Electrolux has a 90 year heritage of supporting professional chefs in their restaurants,  and is the chosen supplier of 50% of Michelin-star restaurants in Europe.

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Diners at The Cube by Electrolux may be strangers when they walk in, but soon find the ice broken by the dinner party atmosphere and the innovative dishes presented.

To be based in London from June till the end of September this year, The Cube by Electrolux offers more than just fancy meals. Top chefs work with the stunning locales to create a unique dining experience for visitors, showcasing their culinary skills as well as sharing hints, tips and techniques for applying professional “shortcuts” to entertain guests at home.

Said Bains: “The Cube by Electrolux is modern and fits with my ethos. What’s interesting is the way that we can create dishes here while having input from guests and interacting with them. They’re seeing you do your dishes; there’re loads of questions being asked about how to use that induction hob, how to use a steamer and we can answer it because we are physically doing it in front of them.”

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Diners at The Cube by Electrolux can look forward to a social experience featuring delicious dishes from Michelin-starred chefs.

“It’s not just an experience of ‘here’s your meal’. They’re getting up halfway through, they’re popping into the kitchen. It’s really a kind of relaxed dinner party.”

With 18 strangers walking in not knowing what to expect  the test of the dining experience starts from the first bite, said Bains. The hope is that the food makes them start talking to each other about it, and breaks the ice. Then the party really starts.

And this is one dinner that can really stay with guests. The design and technology of the mobile induction hobs, steam ovens and microwave ovens featured in this unique venue does make its way to consumer appliances, allowing guests to utilise the professional tips they learnt while dining there at home.

“The equipment we’re using in the kitchen is a mixture of Electrolux professional and domestic,” said Bains. “And what’s great about domestic is it’s been gleaned off the professional range.  The power going into the pans is so precise, and it gives you brilliant control.”

Bains is the first of six Michelin starred chefs from around the UK to cook for guests at this unique dining concept space. There is no set menu, with chefs surprising – and delighting – guests every night with innovative dishes such as  Horseradish pannecotta with wild garlic soup, scallops served with elderflower mayonnaise,  treacle sponge flavoured with lemon and Douglas fir, and petit fours consisting of a beetroot ice lolly, white chocolate and freeze dried raspberries.

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Perched on top of the Royal Festival Hall, The Cube by Electrolux offers a panoramic view of other London icons such as Big Ben and the River Thames.

“What I’m trying to achieve here is give people a brilliant dining experience with wine, service, atmosphere and interaction,” said Bains. “I think Electrolux has done a great job by putting this unique structure on top of the Festival Hall. You’ve got the (London) Eye there, you’ve got Big Ben. The dining view we have here is 180 degrees of pure London, it’s once in a lifetime. And I’m lucky to be here.”

To find out more about dining at The Cube by Electrolux, go to http://www.electrolux.co.uk/Cube/London.

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