Stepping into a high-end Cheltenham restaurant on a blustery December day to find a robot zooming out the kitchen carrying plates was not on my 2025 bingo card.
But along with fellow diners at The Nook on Five – the town’s only rooftop eatery – I could not help but be amused, and admittedly impressed, by the so-called ‘BellaBot’.
The cat-like robot, made by Chinese company Pudu, can be programmed to travel to different zones in the restaurant carrying up to 40kg on four trays, which are then served by human staff. It has sensors that prevent it from crashing into tables (or humans) too.
The concept is not new; Ƶ restaurant chain Bella Italia trialled the same robot at its Center Parcs Whinfell Forest branch three years ago in a bid to ‘boost’ the customer experience.
But The Nook on Five is not a chain; it is a top eatery headed up by John Burton-Race – a multi-Michelin starred chef who has worked in some of the world’s best restaurants.
His CV includes stints at Hotel Meurice London, La Sorbonne and hotel-restaurant Le Manoir aux Quat’ Saisons where he worked under French chef Raymond Blanc, who subsequently appointed him head chef of Oxford’s Le Petit Blanc where he won his first Michelin star.
To some, Burton-Race may also be remembered for his time on the popular ITV television show ‘I’m a Celebrity Get Me Out of Here’ in 2007 or Channel 4 series ‘French Leave’.
He joined The Nook on Five earlier this year and has overhauled the menu, including launching a new Christmas banqueting offering, which I was there to try.
But how would a robot fit into the fine-dining mix? Quite well it turns out.
As we tucked into our starter – a delicious citrus cured salmon and fennel salad – the restaurant’s general manager Josh explained why The Nook had employed the services of a robot.
“Since Brexit, the hospitality industry has seen an exodus of European staff back home, leaving many restaurants struggling to recruit,” he said.
“It’s about freeing up our staff,” he added. “So they can concentrate on the customer.”
Unlike some restaurants which have used the same robot, The Nook only uses ‘Bella’ to deliver multiple plates to and from the kitchen – not to the tables; that is still done by staff.
Josh admitted evolving technology – and staff shortages within the wider hospitality industry – could lead to restaurants using robots in the kitchen in future though, not just as a more advanced dumb waiter.
“A simple sauce, for example, could possibly be produced by a robot and would then be tasted by the chef,” he said in response to a question over quality.
Aside from the robot, the food at The Nook did not disappoint. At £70 a head for a three-course Christmas meal (not including wine), it is by no means cheap. But with a Michelin-starred chef at the helm it was always going to be a slightly higher price tag.
Designed for a minimum of eight people, the Christmas banqueting menu features a variety of modern-British classics including beef sirloin with fondant potatoes and sprouts with bacon, and a roasted turkey crown with all the trimmings.
The indulgent desserts all come with an alcoholic twist: French apple tart with calvados butter and cider sorbet; Christmas pudding with brandy custard; and Guinness sticky toffee pudding with whisky, caramel and vanilla ice-cream.
Burton-Race manages to combine fresh flavours with sustenance, meaning we were happily satiated on finishing the meal.
But the real attraction? There is no doubt Bella the robot stole the show. For anyone looking for a novel experience – and a potential glimpse into dining of the future – I would recommend a festive trip to The Nook on Five.
