No ordinary restaurant, Two Star Michelin Restaurant Sat Bains has its own development kitchen which, among other culinary advances, developed a liver-based parfait that can be frozen for improved shelf life and reduced wastage, as well as an unsupported, aerated, melt-in-the-mouth chocolate structure.
ABGI's Innovation Funding Consultants studied the science of the case, sampled the frankly sensational proof of the pudding and then served up a satisfyingly successful claim.
"As a chef I knew absolutely nothing about tax credits, let alone recognising my restaurants activities fell under the R&D criteria!
I am extremely appreciative to ABGI for making contact and explaining the scheme, with its potential rewards to us. I am amazed and delighted at how successful our claim has been, especially when only a year before I didn’t even know it existed.
We now continue to work with their team and look forward to benefitting from further returns in the future. I have already recommended ABGI to another restaurateur and will have no hesitation doing so again."
Chef, Restaurant Sat Bains