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Fine-dining restaurant Cleaver and Wake has appointed Sebastian Helmsley as head chef to oversee its kitchen operations at The Island Quarter in Nottingham.
Helmsley will lead the development of a seasonal menu that rotates every three weeks. His role involves sourcing local ingredients and applying a culinary style influenced by Japanese methodology and classical French training to the restaurant’s modern British offering.
The appointment follows Helmsley’s tenure at the three-Michelin-starred Moor Hall in Aughton.
His previous experience includes a junior sous chef role at the one-Michelin-starred Evelyn’s Table in London and a position at the three-Michelin-starred Quique Dacosta in Valencia.
Launched in October 2022, Cleaver and Wake is situated within the 1 The Island Quarter development. The venue features an open kitchen and an upper-floor event space used for weddings and corporate functions.
Helmsley said: “I’m delighted to be joining the team at Cleaver and 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, Island Quarter director, added: “We’re delighted to welcome Sebastian to Cleaver and 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.”
