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.

Lucy first joined the Orbis team two years ago as a bartender before heading off for two summers in the States to soak up some international experience. Now back with us as a Supervisor, she brings her energy and love for great food to every shift. Her go-to dish is our crispy chilli squid, perfectly paired with her favourite cocktail, the Mei Mei. What Lucy loves most about Orbis is the food, not just eating it, but seeing how it’s crafted and sharing that passion with our customers every day.

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 has been shaking things up behind the bar since May 2022 and brings a genuine passion for mixology to every shift. As our Bar Supervisor, he takes pride in crafting top-quality drinks that elevate the Orbis experience. His favourite cocktail? The Mei Mei – no surprise there! When he’s not mixing up crowd favourites, you’ll find him enjoying our cornflake chicken. For Craig, the best part of working at Orbis is simple: making great drinks that people love.

Though Sugar only joined Orbis in June, she’s already made a big impression – both with the team and our guests. Her genuine love for hospitality shines through in the glowing reviews she’s earned on TripAdvisor. A fan of the garlic prawns and our floral favourite, the Garden of Versailles cocktail, Sugar brings warmth, energy, and professionalism to every shift. What she enjoys most about Orbis? The lovely customers and the strong sense of teamwork that makes every day feel rewarding.