Let’s be honest – finding a genuinely brilliant restaurant feels a bit like striking gold in your back garden. Unexpected, thrilling, and something you want to both shout about and keep secret. Raymond’s in Nottingham is exactly that sort of treasure.
The Spot.
Tucked away on Stoney Street in Nottingham city centre, Raymond’s doesn’t faff about with unnecessary frills. The space is understated but thoughtful – exposed brick walls, soft lighting, and an atmosphere that manages to be both relaxed and a bit special. It’s the sort of place where you can rock up in jeans but still feel like you’re treating yourself.
The restaurant operates on a small plates concept, with dishes arriving at your table as and when they’re ready. It’s not a new concept, the notion of small plates but they do deliver these in the best possible way – a constant parade of flavours that keeps the conversation flowing and the excitement building. No stuffy three-course formality here, just a steady stream of deliciousness that allows you to graze, gulp and chat away in equal measure.
The Food.
With a bottle of Montepulciano ordered (more on that gorgeous red later), we settled in for whatever the kitchen decided to throw our way. First up were the trotter nuggets with burnt apple and mustard sauce. Now, pig’s feet aren’t typically what I’d gravitate towards on a menu, but Raymond’s has a knack for making the unfashionable utterly irresistible. These little beauties were crisp-shelled with a rich, almost sticky interior that paired brilliantly with the sharp-sweet burnt apple. The mustard sauce added just enough kick to cut through the richness without overwhelming it. Frankly, I could have ordered another round of these alone and left happy.
Before I’d even finished waxing lyrical about the nuggets, the pommes anna arrived, accompanied by rarebit sauce and a stout and onion purée. If you’ve never had pommes anna, imagine potato slices stacked and baked until they form something between a cake and the crispiest roasties you’ve ever had. Raymond’s version was textbook perfect – each layer distinct yet harmonious. The rarebit sauce (essentially posh cheese sauce with a bit of beer in it) was the stuff of dreams – rich, tangy, and utterly moreish. The stout and onion purée added a sweet-bitter note that balanced everything beautifully. This is the sort of dish that makes you close your eyes involuntarily with each bite.
Next up, the fried chicken with buffalo smoked buttermilk ranch and gherkin landed on our increasingly crowded table. I’ll admit I raised an eyebrow – fried chicken feels like something you’d order at 2 am after several too many, not in a proper restaurant. But crikey, this wasn’t just any fried chicken. The coating was shatteringly crisp and perfectly seasoned, giving way to juicy meat that practically demanded to be devoured. The buffalo smoked buttermilk ranch was a clever twist on a classic – cooling but with enough complexity to keep things interesting. And the humble gherkin, often relegated to the side of a burger plate, provided the perfect acidic counterpoint.
By this point, the Montepulciano was working its magic – velvety and rich with dark fruit notes that stood up beautifully to the parade of flavours. It was the perfect companion for what came next: braised ox cheek with pomme purée and pickled red cabbage. This dish was winter on a plate – comforting, rich, and deeply satisfying. The ox cheek had clearly been cooked low and slow until it reached that magical point where it barely needs a fork to fall apart. The pomme purée (or mashed potatoes, if we’re being less fancy) was silky smooth and buttery – the perfect vehicle for soaking up the intensely flavoured meat juices. The pickled red cabbage brought necessary brightness and acidity, preventing the dish from becoming too heavy.
Our final savoury plate was the lamb belly skewer with demi-glace, chive, toasted hazelnut, and pickled leek. Lamb belly is a criminally underused cut, and Raymond’s treatment of it was spot on. The meat was tender with just enough fat to carry the rich demi-glace, while the toasted hazelnuts added crunch and nuttiness that complemented the lamb beautifully. The pickled leek cut through the richness with its bright acidity, and the chives brought a fresh, oniony note that tied everything together. It was a clever, considered plate that showcased the kitchen’s ability to balance flavours and textures.
The Vibe.
What struck me most about Raymond’s wasn’t just the cracking food – though that alone would warrant a visit. It was the genuine warmth of the place. The staff moved with quiet confidence, knowledgeable about every dish and genuinely chuffed to be serving them. The pacing was spot on, allowing us to savour each plate without feeling rushed or left twiddling our thumbs.
As we lingered over the last of our wine, I found myself already planning a return visit. Raymond’s isn’t trying to be the fanciest or the most innovative restaurant in Nottingham. Instead, it’s focused on doing simple things exceptionally well – quality ingredients, thoughtful preparation, and an atmosphere that makes you want to settle in for the evening.
f you find yourself in Nottingham, do yourself a favour and book a table. Order too many plates, indulge in a lovely bottle of wine, and allow yourself to be thoroughly spoiled. In a world of dining experiences that often prioritise style over substance, Raymond’s is a refreshing reminder of what truly matters: good food, good wine, and good company.
8.9/10 – Because there’s no such thing as perfection and I genuinely want to go again to see if it’s as good the next time round!
Raymond’s is located at 8 Stoney Street, Nottingham, NG1 1LH. They’re open Wednesday to Thursday from 5-11, Friday to Saturday from 1-11, and Sunday from 1-8. Reservations are recommended and can be made through their website at www.raymondsnottingham.co.uk
