The story
Raymond's is a modern British restaurant at 8 Stoney Street in Nottingham, and the Michelin Guide lists it as Recommended for 2026. It sits on the fringes of the Lace Market and is the latest project of Marcus Lewsley, the self-taught chef known online as Marcus Cooks.
Lewsley built a following on photo-friendly dishes such as cheesy smash burgers and blushing steaks, and that trend-driven streak shows on the menu. Snacks and plates come in different sizes, mixing cosmopolitan ideas with local favourites. The Good Food Guide rates it Good for 2026, and the food arrives fast, so plan your pace.
Focaccia arrives with smoked olive oil, and fish crackling is lifted by vadouvan mayo. The pork chop, from Dunwood Farm in Staffordshire, is well cooked and fatty, with a pear purée that cuts through the richness. The pavlova with Amalfi lemon sauce is a sound finish. The wine list leans organic and natural, and the orange qvevri Rkatsiteli comes in a branded Raymond's glass.
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.
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