Orbis

Brandon joined Orbis Stamford in October 2025, following a period of close involvement behind the scenes, consulting on event concepts, service development, and the overall guest journey. Since stepping fully into the General Manager role, he has become a familiar face across the venue — whether leading from the front during service, shaping standards both front and back of house, or championing the next big idea for Orbis. With a leadership style rooted in being approachable, transparent, and fair, Brandon believes trust is the foundation of everything Orbis does — within the team and with guests alike. His role spans every corner of the business, from operational excellence and financial stewardship to events planning, marketing, and social media (where you’ve almost certainly seen him pop up). For Brandon, what truly sets Orbis apart is the experience. It’s about stepping away from the outside world and immersing yourself in bold flavours, creative fusions, and genuinely warm, service-led hospitality. His vision is for every visit to deliver consistent “wow” moments — from the dishes arriving at the table to the final interaction at the door. When it comes to the menu, his go-to dish is the pan-fried lamb rump with basil and pecorino pesto and roasted pepper purée, while the seasonally changing mojito remains his cocktail of choice. Above all, he wants guests to leave loving everything they’ve eaten, everything they’ve drunk, and every moment they’ve spent with the team. With a long-standing career across the hospitality sector — from holiday resorts and hotels to pubs, restaurants, nightclubs, and bars — Brandon brings broad experience, sharp attention to detail, and a relentless drive to keep Orbis evolving. Looking ahead to 2026, he’s most excited about a number of exciting collaborations and the return of much-loved Orbis events… alongside his lifelong guilty pleasure: a perfectly cooked pork belly.

Jennie started her journey with Orbis as a food runner at just 16 while studying for her A-levels. Now at university, she still makes time to jump straight back into the action whenever she’s home – and we’re always glad to have her! A big fan of our pan-fried prawns and the refreshing Mei Mei cocktail, Jennie’s passion lies in creating memorable moments for our guests. What she loves most about Orbis is "being part of a team that delivers a unique experience every time, not just great food and drinks, but genuine moments that guests remember."

Craig joined Orbis Stamford in the summer of 2023, initially drawn by a passion for mixology and a desire to develop his bartending craft. Since then, he has grown into a key leadership presence within the venue, supervising the bar team and ensuring standards are delivered consistently across service. Known for a working style that is precise, creative, and fun, Craig brings both structure and energy to the guest experience. His focus is on understanding the needs of the team and guests alike — ensuring the bar runs smoothly while creating an atmosphere that feels welcoming, engaging, and memorable. For Craig, what makes Orbis truly special is the opportunity it gives guests — particularly those living with Coeliac disease — to dine out with complete confidence. The fully gluten-free concept allows people to enjoy bold flavours and exciting dishes without compromise, something he believes is genuinely unique within the hospitality landscape. Behind the bar, Craig thrives on innovation and presentation, taking pride in delivering drinks that feel as experiential as the food. His favourite cocktail remains the Mei Mei, a signature creation that has stood the test of time on the Orbis menu. When it comes to food, he has always been a fan of the evolving Cornflake Chicken, enjoying the balance of hot honey and cooling ranch that makes it both comforting and exciting. Looking ahead, Craig is most excited about Orbis’ continued evolution — from new menu developments and cocktail creations to the exciting projects always waiting around the corner. His own journey in hospitality began as a shy Kitchen Porter who preferred to stay behind the scenes, but through bartending he has grown into a confident and performative member of the leadership team. And when service winds down, his simple guilty pleasure is a well-earned ice-cold Red Bull.