Cleaver & Wake – the modern British, fine-dining restaurant within Nottingham’s Island Quarter – has appointed a new Head Chef, Sebastian Helmsley, marking the beginning of an exciting new chapter for one of Nottingham’s most refined dining destinations.
With a background working in multiple Michelin-starred kitchens, Helmsley’s approach ensures a dynamic dining experience with something new for guests to discover on each visit. As part of his role, Helmsley will develop a seasonal menu that rotates every three weeks, source local ingredients and bring his refined style to 1 The Island Quarter.
Showstopping dishes are set to include loin of Derbyshire lamb with potato terrine and wild garlic and signature Beef Wellington with heritage glazed carrots, alongside fresh day boat fish from the counter and a selection of the finest dry-aged steaks.
The restaurant also serves an impressive Sunday roast with all the trimmings, as well as a streamlined weekday set menu for an indulgent midweek treat, priced at £27 per person for two courses, and £32 for three, available Wednesday to Friday.
Bringing a wealth of experience to the role, Helmsley’s background spans one, two and three-Michelin-starred kitchens across the UK and Spain. Whilst trained in classical French and modern British cuisine, his style is highly influenced by Japanese methodology, defined by precision, simplicity and seasonality. His most recent role was as at three-Michelin-starred restaurant Moor Hall in Aughton, known for its sustainability conscious modern British cuisine. Prior to this, he worked at one-Michelin-starred Evelyn’s Table in London, a 12-seater intimate counter dining concept, where he was Junior Sous Chef, as well as working at the three Michelin-starred Quique Dacosta in Valencia.
