The story
Cleaver & Wake in Nottingham anchors its modern British cooking program in local history and transparent service. The restaurant takes its name from two Victorian lace dressers who once operated on this exact site. Guests watch the culinary team work behind the fully accessible open kitchen while fresh flowers by Gigil & Bloom mark the entrance. This straightforward approach to preparation has secured a second AA rosette for consistent quality.
The menu shifts with the seasons to highlight producers across the British Isles. Diners can order bold pairings that elevate classic techniques without losing their foundation. The Sunday offering stays steady, featuring sirloin of beef, rolled crisp pork belly, and a signature Beef Wellington. These plates arrive alongside duck fat roast potatoes and homemade Yorkshire pudding, ensuring every component reaches its peak flavour. This disciplined rotation keeps contemporary British cuisine grounded in seasonal reality.
The dining room flows into an art deco-inspired bar space framed by large windows. Bar manager Jack Dorman structures the cocktail list around shaken and stirred preparations. Guests often linger here for pre-dinner drinks before moving toward the main floor, where the layout encourages conversation while maintaining a clear line of sight to the kitchen. Time spent in this area feels unhurried and distinctly geared toward evening socialising.
An extensive wine list complements the kitchen output, with sommelier Linzi curating selections for both casual sipping and structured tastings. The champagne terrace offers a dedicated spot for exploring sparkling bottles alongside local and international cheeses. Guests can purchase favourite wines from these evenings at a discounted rate. The pairing strategy prioritises clarity over heaviness, letting the British cooking style lead the conversation.
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