From the kitchen: With Marcus Lewsley, owner and head chef at Raymond's

When did you first know you wanted to make food for a living? 

I’ve always had an interest in food from a young age. I put cooking on the back burner while working as an engineer, but when I became self-employed I found myself with more time to explore it again. 

What person has been the biggest influence on your cooking and why? 

One chef who’s always stood out to me is Lee Tiernan, who I first met when eating at Black Axe Mangal in London. His unapologetic approach to food and cooking over fire whilst using simple ingredients to create incredible flavours really stuck with me. 

Describe your venue in three words. 

Proper nice gaff. 

What’s the best selling item on your current menu and why? 

Our pork chop is probably our biggest seller, and I genuinely think it’s because it’s such a good dish that lets the ingredients speak for themselves. 

What’s your personal favourite item on your current menu and why? 

At the moment it’s our beef sausage with creamed corn and burnt pepper salsa. It’s one of those dishes where every element complements the other.

What/where was the best meal you have ever cooked? 

During lockdown I spent a lot of time cooking outside over fire with my friend Jack, and some of the food we made together is still among my favourite food memories. 

Other than your own place, where do you eat out most in Notts? 

Shanghai Shanghai, without a doubt. It’s stripped back, there’s nothing particularly fancy about it, but the food is absolutely incredible. 

Who are your five ideal dinner party guests, alive or dead? And what’s on the menu? 

First would have to be my grandad Raymond, who the restaurant is named after. Then I’d have Nigella Lawson, Mike Skinner, Thierry Henry and Action Bronson. Food-wise, it’d be slow braised lamb shoulder flatbreads with kebab sauce, labneh and pickled chillies. 

Find Raymond’s at 8 Stoney St, Nottingham NG1 1LP.

@raymondsnottingham