By Angela Green, Content Executive, H&C News: Chefs plan to open two new Nottinghamshire dining locations.
Great British Entrepreneur of the Year finalist Sean Reddington brings top London chef into his Nottingham restaurant venture.
Former Fenchurch head chef, Michael Carr, will join Nottingham-based Sean Reddington in an Exec Head role, with plans to open two new Nottinghamshire dining locations together.
Michael Carr, former Great British Menu contestant and chef at some of London and Yorkshire’s best Michelin-starred restaurants, is leaving the capital and taking his gastronomic talents to Nottingham.
The move will see Carr take on an Exec Head role and go into business with Sean Reddington, CEO at THRIVE, a learning & skills platform provider, and Owner of Nottinghamshire gastropub, The Old Vol. Together, they want to combine a passion for the best food and a track record in building successful businesses.
Reddington, shortlisted for this year’s Great British Entrepreneur Awards, took over and revamped The Old Vol in December 2021. After hiring an award-winning team of chefs, the gastropub has been greeted with critical acclaim from food critics and awarded the coveted AA Rosette award.
In addition to running The Old Vol, the pair plan to open two more Nottingham eateries, starting with The Reindeer pub in Hoveringham this December. The third location will be a fine-dining restaurant, proposed for Nottingham’s city centre in the new year.
Sean Reddington said: “This is a fantastic opportunity to bring one of the country’s best chefs to Nottingham and inject innovation and daring into its culinary scene. With The Old Vol’s gastro-fusion menu, The Reindeer’s pub classics and plans for a fine dining experience in the city centre soon, our vision is to offer somewhere to eat for every occasion, with the finest food and incredible service as standard.”
Michael Carr added: “We want to take the Nottingham food scene to the next level, and I’m so excited to be joining Sean on this venture. Delivering exceptional customer experience across different establishments and making sure there are dining options to suit every person and occasion, this is going to be something special.”