Chef News is sponsored by The Kitchen Porters Club
Sebastian Helmsley has been appointed Head Chef at Cleaver & Wake, the modern British, fine-dining restaurant within The Island Quarter in Nottingham.
Helmsley will oversee the kitchen at the restaurant, including the development of a seasonal menu that rotates every three weeks, as well as sourcing local ingredients and bringing his refined style to the overall dining experience – further cementing Cleaver & Wake’s position as one of Nottingham’s premium dining destinations.
Bringing a wealth of experience to the role, Helmsley’s background spans one, two and three-Michelin-starred kitchens across the UK and Spain. Whilst trained in classical French and modern British cuisine, his style is highly influenced by Japanese methodology, defined by precision, simplicity and seasonality. His most recent role was as at three-Michelin-starred restaurant Moor Hall in Aughton, known for its sustainability conscious modern British cuisine. Prior to this, he worked at one-Michelin-starred Evelyn’s Table in London, a 12-seater intimate counter dining concept, where he was Junior Sous Chef, as well as working at the three Michelin-starred Quique Dacosta in Valencia.
Sebastian Helmsley, Head Chef, comments: “I’m delighted to be joining the team at Cleaver & Wake and to work together to bring my ideas for new menus to life, focusing on the finest, seasonal ingredients to create memorable dining experiences.”
Clint Ghent, Director at Island Quarter, comments: “We’re delighted to welcome Sebastian to Cleaver & Wake. His experience across some of the UK and Europe’s most esteemed kitchens will be instrumental as we continue to position the restaurant as a leading dining destination in Nottingham and beyond.”
Chef News is sponsored by The Kitchen Porters Club
