Nottingham’s fine dining destination Cleaver & Wake has welcomed a string of new hires within its chef team to drive forward its ambitious approach to modern, elevated dining.
Michelin-trained chef Lewis Dobson is one of the leading lights to join the ranks as sous chef at fine dining restaurant Cleaver & Wake, where he’ll be working with senior sous chef Cameron Spollin to support the wider Cleaver & Wake chef team, developing their skills and upholding the restaurant’s high standards.
Bringing eight years’ experience to the role, Lewis sports impressive credentials, having worked at esteemed Michelin-star restaurants including John’s House in Mountsorrel and Nottingham’s Sat Bains.
After spending his career honing his skills through regular chef’s table dining experiences, and championing seasonal ingredients, Lewis will be a regular face in Cleaver & Wake’s open pass kitchen. He looks forward to working alongside Cameron to give diners an insight into every dish, including how it’s cooked, where it’s sourced and the intricacies of each ingredient.
Lewis said: “I love all aspects of working with food, including speaking to guests and interacting with customers. Seeing the smile on people’s face as they enjoy their meal 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 really cares about creating something special, and I’m looking forward to helping Cleaver & Wake lean even more into that. In doing so, it helps to add to the overall experience that diners get when they visit, making every meal memorable.
“I’m joining at an exciting time for the restaurant, and 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.”
Further new hires within the team include Stacey Hucknall, who joins as chef de partie and Arianna Barbaccia, working as commis chef.
Cameron Spollin, senior sous chef at Cleaver & Wake, said: “A key part of the Cleaver & Wake experience lies in our incredibly talented team of chefs, who all share a passion for championing great quality produce, creative pairings and exceptional diner experiences.
“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, putting Cleaver & Wake’s own brand of fine dining on the map.
“Our menu is constantly changing to present the unique ingredients we’re able to source, thanks to our fantastic relationships with British suppliers, so it’s important that we have a close-knit team to foster the creativity that’s required to push this approach forward. 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.”
This year, Cleaver & Wake continues with its mission to use the very best seasonal ingredients across its menus. Instead of a complete menu overhaul every few months, it now adds select dishes using premium ingredients as they peak, helping to ensure each plate delivers a taste of the season when at its most vibrant. So far this has seen the menu adopt the use of standout ingredients such as Yorkshire’s finest ‘forced rhubarb’, which is nurtured in complete darkness and harvested by candlelight, giving it a uniquely tender texture and a beautifully vivid pink hue.
Harry Major, general manager at Cleaver & Wake 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, served when they are in their prime.
“One thing that will always remain the same, however, is our commitment to quality and the unique experience guests will receive with every visit. Our team of chefs is stronger than ever, and this year we’ll see them shine as we continue to make the most of our open pass kitchen, which perfectly showcases the passion, creativity and quality that’s always guaranteed at Cleaver & Wake.”
Posted on 09 April 2025
