NOTTINGHAM’S canalside fine dining destination Cleaver & Wake has unveiled a new spring/summer menu rooted in seasonality, which spotlights high-quality British produce cooked with refined chef techniques and bursting with fresh ingredients.
Fragrant, sweet and in season for a limited time, the Gariguette strawberry takes centre stage on the menu. Renowned for their deep aroma and outstanding balance of sweetness and acidity, these strawberries – a variety hailing from France – are a highlight of the new evening offering. This chef’s favourite ingredient is served during its peak season which lasts until July. It features as a dessert on the restaurant’s latest menu, paired with grenadine gelée, strawberry sorbet and elderflower for a bright and elegant finish.
Lewis Thornhill, executive chef at Cleaver & Wake, said: “One of our current standout dishes is the Gariguette strawberry dessert. This fruit has a unique complexity you just don’t get with standard varieties, and is the perfect match for early summer. We’re showcasing them with ingredients that complement their natural flavour rather than overpower it, offering a dessert that truly tastes like the season.”
The evening menu continues to celebrate the best of the season, with dishes that bring together bold flavours, technical precision and carefully sourced British ingredients. Standout mains include the coastal rump of lamb with English peas and tempura anchovy, and a vibrant morel and yellow chanterelle tart with white asparagus, sorel and confit egg yolk.
Starters also feature fresh, best in season choices, including Wye Valley asparagus with Burford brown egg and grapefruit hollandaise; sea bream and salmon tartare with soy and seaweed emulsion; and hand dived Orkney scallops with Lovage, salted almonds, ajo blanco
The daytime lunch menu, available Wednesday to Sunday, mirrors the same quality, with dishes such as fillet of hake with borlotti beans and watercress velouté; roast garlic chicken with aligot potatoes; and the indulgent ham hock macaroni served with Cornish Yarg, garlic and leek sauce.
Lewis adds: “We want our guests to taste the season in every course, and this is the time of year when some of Britain’s most exciting produce comes into its own – from Wye Valley asparagus to elderflower and morels. When adding these menu items to our core offering of dry aged steaks and our day boat fish counter, there’s always something special to explore, whether you’re with us for lunch or dinner.”
The evening menu is priced at two courses for £45 and three courses for £53. Lunch is priced at two courses for £39.50, or three courses for £46.50.
View the full menus and find out more at www.cleaverandwake.com.
Posted on 09 June 2025
