Meet the Chefs at MPW Nottingham Restaurant l Alea Nottingham

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Terms and Conditions

Membership is free.
Individuals must be of legal age to participate and their identitymust be proven to the satisfaction of Caesars Entertainment UK to obtain a Caesars Rewards card.
The benefits of the Caesars Rewards UK loyalty programme are intended for the use of the individual listed on the account.
A Caesars Rewards card may be used to track the play and accumulate Reward Credits by the participant on their account only. It is against programme rules for a participant to accrue Reward Credits by distributing his / her card to other players.
Caesars Entertainment UK and its affiliates, subsidiaries and parent companies (Caesars Entertainment) are not responsible for lost or stolen cards, including any resulting misuse.
Reward Credits can be earned and redeemed at any participating Caesars Entertainment UK property, subject only to any Caesars Entertainment UK casino's membership requirements.
At its sole discretion, Caesars Entertainment UK may separately reward selected players money, goods, services or other advantage proportionate to the type and level of their gambling.
Reward Credits are earned on food and drink purchases and for all tracked slot and electronic gaming play. Where applicable, Reward Credits maybe earned for all tracked table play. Reward Credits will not be earned on promotional electronic tickets, promotional table vouchers or gaming chips.
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Reward Credits can be exchanged between Caesars Rewards UK and Caesars Rewards (US) for player use. However, prior to travel, UK players must enroll in the Caesars Rewards (US) program.
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MEET YOUR HEAD CHEF, MARK ASTBURY

Head Chef at our signature Marco Pierre White restaurant, Mark creates magic in the kitchen, producing tantalising steaks, delicious British dishes and succulent Sunday roasts at one of the most stylish dining choices in Nottingham.

QUICK-FIRE QUESTIONS

Signature dish?
Tomahawk steak, cooked medium.

Favourite restaurant?
The Ivy in London

What’s your go-to meal at home?
I’m always experimenting with healthy, family meals, including vegan dishes.

Funniest kitchen story
Cooking for 350 people at a wedding – but I cooked entirely the wrong menu! I had to stand up in front of everyone and explain my mistake. Actually, it went down very well!

Advice to a young chef?
Listen, learn and be patient.

MEET YOUR SENIOR SOUS CHEF, RAF PANEK

Well versed in signature specials, but equally comfortable with simple, straightforward dishes, Raf brings a wealth of knowledge – and delicious recipes – to Alea Nottingham.

QUICK-FIRE QUESTIONS

Signature dish?
Pan fried scallops with celeriac puree and roast hazelnuts. Delicious!

Favourite restaurant?
Sat Bains, Nottingham

What’s your go-to meal at home?
I’m always experimenting with new dishes and recipes. It’s the perfect place to try out new ideas.

Advice to a young chef?
Work harder than anyone else. Move about when you’re young - don’t stay in the same kitchen for too long!

Chef's Tips

Cooking and seasoning the perfect steak:

Searing steak until it's caramelised will give it lots of additional flavour – an extra hot pan is essential
Always rest the steak for at least 5 minutes before serving as this relaxes the meat and makes it tender
User your fingers to judge how the steak is cooked; when rare it will feel soft, well-done will feel firm

FAB Fridays

241 Cocktails

Gift vouchers

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