Cleaver & Wake sharpens its kitchen line-up

Nottingham restaurant Cleaver & Wake has brought in new talent to its kitchen team, including Michelin-trained chef Lewis Dobson, who joins as sous chef.

Dobson, who has worked at Michelin-starred spots like John’s House in Mountsorrel and Nottingham’s Sat Bains, will support senior sous chef Cameron Spollin in developing the team.

He said: “I love all aspects of working with food, including speaking to guests and interacting with customers. Seeing the smiles on people’s faces as they enjoy their meals is one of the best feelings you can have as a chef. By inviting diners to learn more about their meal, it helps to share the passion that goes into each dish – showcasing a team that doesn’t just cook the food, but cares about creating something special.”

“It’s fantastic to be part of such a reputable team that shares the same values that my own experience and food journey has been built on – using the finest ingredients and delighting each guest with every bite.”

Also joining are Stacey Hucknall as chef de partie and Arianna Barbaccia as commis chef.

Senior sous chef Cameron Spollin said: “After starting the year off strong with new menu additions, I’m looking forward to working with Lewis and the rest of our team to bring some incredible ideas to life. With his experience both in the experiential element of dining, as well as working with seasonal ingredients, Lewis brings a lot to the table and will be a brilliant asset to tap into.”

General manager Harry Major said: “Like every industry, we must respond to changes and trends – our way of doing that at Cleaver & Wake is by ensuring our menu is always moving, led by the very best in British, seasonal ingredients. One thing that will always remain the same, however, is our commitment to quality and the unique experience guests will receive with every visit.”