Cameron Spollin
Head ChefPreviously at Cleaver & Wake in Nottingham, Cameron brings a wealth of experience and a passion for seasonal cooking. Having worked alongside Billy over the years, he shares the same commitment to the kitchen.
The Pub
About
The Reindeer Hoveringham. A village pub beside the cricket ground. A kitchen with a point of view.
Billy Mantle · Chef & Owner
Billy Mantle
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Why The Reindeer
What we're trying to do at The Reindeer is pretty simple.
My main goal is to give everyone the best experience we possibly can. That starts with great food, made from the best ingredients we can get our hands on, but it goes beyond what's on the plate.
I'm not trying to overcomplicate things. For me, it's about great ingredients, cooked properly, served by people who care, in a place where everyone feels welcome.
Whether you're joining us for lunch, a special occasion, or just a drink overlooking the cricket pitch, I want people to feel relaxed, looked after, and excited to be here.
We're lucky to have a fantastic setting, right in the heart of Nottinghamshire, with views out across the ground. Combined with a menu that changes with the seasons and a team that's genuinely passionate about hospitality, we're hoping to offer something a little bit different to the area.
At the end of the day, it's about creating a place people want to come back to, for the food, the atmosphere, and the experience as a whole.
How we cook
The kitchen
Named producers
The people behind our ingredients matter as much as the ingredients themselves. Our 40-day salt dry-aged beef comes from Dunwood Farms in Staffordshire, and seasonal fruit and vegetables are sourced through Basket Direct. Our seafood comes from Flying Fish in Cornwall, landed by day boats around the British coast, so what is on the menu changes with what has been caught at its best.
Seasonal by necessity
The menu carries a date for a reason. When something better comes in, the menu changes. We have no signature dishes and no standing menu. The seasons decide what is available, and we build our menus around the very best produce we can get. You will always find something new, and you will always be eating ingredients at their best.
A great pub first
As much as we are passionate about the food, The Reindeer is still a pub at heart. Whether you are here for dinner, meeting friends for a drink, watching the cricket with SHIO on the terrace, or popping in with the dog after a walk, everyone is welcome. You are just as welcome for a pint at the bar as you are for a three-course meal.
Hoveringham, Nottinghamshire
The place
The Reindeer sits on Main Street in Hoveringham, a small village in the Trent Valley, 25 minutes from Nottingham. One of the reasons I fell in love with the place is the setting: the cricket ground is right on our doorstep.
On a summer's day, sitting out on the terrace with good food, a cold drink and cricket in the background, there are not many better places to spend an afternoon.
How to find us
The team
The people behind the pub
Billy Mantle
Chef & OwnerHaving worked in a number of leading restaurants across Nottingham, as well as honing his craft in Japan, Billy brings a distinctive approach to modern cooking, combining contemporary British cuisine with global influences. As the founder of SHIO Nottingham, he is passionate about bringing something genuinely different to the local dining scene.
Becca Jackson
Front of HouseHaving previously worked at the pub, Becca knows the venue, its history and its community inside out. Her familiarity with both the team and the guests makes her an invaluable part of the experience, making sure everyone feels welcome from the moment they walk through the door.