Bramleys Brasserie and Bar can be found on the ground floor of the De Vere Orchard Hotel, in the heart of Nottingham University's beautiful campus.  The contemporary restaurant and bar are the ideal places to relax, unwind and enjoy a range of tempting dishes, created using locally sourced and seasonal ingredients.

With fresh décor, plenty of natural light and modern design, the brasserie provides a relaxed spot, whether you’re joining colleagues for a business lunch or enjoying an evening meal for two.  With an ever-changing menu, they offer modern twists on British cuisine. Favourites include Castle Rock beer battered fish & chips and roasted fillet of salmon, plus a range of indulgent desserts including Nottingham Batter Pudding and a local English cheeseboard.

If you're looking for somewhere to celebrate a special occasion, Bramleys Brasseries offers the ideal solution - with flexible dining options and plenty of space to accommodate your party, whether it be an anniversary, birthday or graduation celebration.

Next to the brasserie you’ll find Bramleys Bar. Offering a welcoming spot for enjoying a drink or two, you'll discover a selection of wines, beers and cocktails here, as well as a menu of light bites. 

Bramleys Brasserie and Bar is open to non-residents and there is ample free parking on site.

Book a table

Please take a look at the latest menus, which change seasonally.


Main Restaurant Menu    Lounge Menu   Room Service Menu   Children's Menu


Read our review of Bramleys Brasserie. June 2018

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Please visit the Bramleys Brasserie and Bar website for the latest special offers and to book

 Opening Times

Breakfast:  Monday to Friday 7.00 am to 10.00 am
                    Saturday 7.30 am to 11.00 am

Lunch:  Monday to Friday 12.00 noon to 2.00 pm

Dinner:  Daily 6.00 pm to 9.45 pm

Bar:  Daily 8.00 am to 11.00 pm

Room Service:  Daily Limited Menu from 2.00 pm to 6.00 pm and 10.00 pm to 12 midnight


Devere Orchard Hotel
Beeston Lane

Contact Details

T:  0115 8760881
E:  This email address is being protected from spambots. You need JavaScript enabled to view it.

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