Nottingham Venues’ Orchard Hotel and Bramley’s Restaurant, located within the University of Nottingham campus, is being transformed, with a significant refurbishment project currently underway.
The Orchard Hotel’s lobby, mezzanine, bar area and Bramley’s restaurant is being re-designed to create a new layout and environment to enhance the guest experience for both corporate and leisure guests.
The £1 million project will transform the ground floor of the hotel, creating a stylish space where guests can gather for coffee, drinks and dinner. The bar will be repositioned and expanded, and the guest check-in area will be relocated to the front of the lobby, ensuring a more seamless arrival experience. Work is expected to be completed in April 2025.
The hotel’s restaurant, Bramley’s, is also undergoing a full reimagination to create a welcoming environment for both corporate and leisure guests.
With a vision to establish Bramley’s as a premier dining destination in Nottingham, Nottingham Venues has appointed David Cartwright as Head Chef. Cartwright, formerly the Head Chef at the renowned fine dining restaurant World Service, brings a wealth of experience and expertise to elevate the restaurant’s culinary offering.
The bar will also be enhanced, with a newly appointed Bar Manager overseeing an expanded cocktail menu and a selection of small plates and casual dining options will be available throughout the day.
The refurbishment project is currently underway and is being carefully managed to ensure The Orchard Hotel remained open, with the team working diligently to minimise disruption to guests.
Tom Waldron-Lynch, CEO of Nottingham Venues, said: “This refurbishment marks a significant step forward in our commitment to providing outstanding hospitality. We want to create an enhanced space where all guests will want to spend time in, particularly our corporate guests who want to unwind and socialise following meetings or conferences at the adjacent East Midlands Conference Centre.
“Our Bramley’s restaurant is a huge focus for us, and I am looking forward to seeing the restaurant develop in the coming months. We want to put the restaurant on the food map in Nottingham and create a high-quality restaurant that people in Nottingham want to visit, along with our corporate guests.
“The new environment will help this, but we are also refining our food and beverage offering, with a real focus on sustainable sourcing of quality produce. The new menu David is creating will help us to showcase this produce to create a memorable experience for our guests.”
