The story
On Stoney Street, in the heart of Nottingham, Raymond's has established itself as a destination for Modern British cooking. The restaurant's approach is evident from the moment you step inside, where the option of counter dining brings you close to the kitchen's rhythm. It is a space that feels both intimate and convivial, suited to a quiet dinner or a larger gathering.
The menu changes with the seasons, reflecting a commitment to the best of British produce. While the specific dishes evolve, the philosophy remains consistent: precise, unfussy cooking that lets ingredients speak. The atmosphere is relaxed yet polished, a setting that has earned the restaurant a Michelin recommendation, a recognition that speaks to the quality of the experience.
Beyond the main dining room, Raymond's offers private dining for special occasions, and the team can cater events off-site. The restaurant also welcomes private parties, and the space is wheelchair accessible, ensuring it is a welcoming venue for all. An interesting wine list complements the food, and the service is attentive without being intrusive.
For those seeking a memorable meal in Nottingham, Raymond's delivers a genuine taste of Modern British cuisine, grounded in skill and a clear sense of place.
Recognition
Ambience
Details
History
A trendy spot on the fringes of Nottingham’s Lace Market, Raymond’s is the latest project from Marcus Lewsley (aka ‘Marcus Cooks’) – a self-taught Insta chef who gained a large following by making photo-friendly dishes such as cheesy smash burgers and blushing steaks. Inside, you can choose between the chilled vibe of the stainless steel bar (recommended for a drink and a snack) or the celebratory, special-occasion feel of the swanky split-level dining area with its polished concrete floor and comfortable walnut chairs. The menu offers an assortment of ‘snacks’ and ‘plates’ of various sizes, with lots of trend-driven cosmopolitan ideas alongside some local favourites. To start, excellent focaccia comes with smoked olive oil, while inspired fish ‘crackling’ is offset by lightly spiced vadouvan mayo. After that, the food comes fast, so don’t expect to linger over plates of fried potatoes with lemon crème fraîche and green sauce or purple sprouting broccoli with creamy ajo blanco and a fiery hit of chilli oil (from the specials list when we visited). Chicken schnitzel with garlic butter and Caesar-dressed leaves is a crowd-pleaser for a good reason, while our hefty pork chop (from Dunwood Farm in Staffordshire) was generously fatty, perfectly cooked and accompanied by a pear purée that cut through the richness of the meat. For dessert, the hazelnut choux bun with coffee creméux tempted us, as did the bay-leaf custard tart with macerated strawberries, although we settled for the pavlova with Amalfi lemon sauce. Wines are an interesting, broad-reaching bunch, with plenty of organic and natural tipples alongside the classics; our Rkatsiteli, a Georgian orange 'qvevri' wine, came in an on-trend branded Raymond's glass.
Location
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