Come and savour the 1884 culinary experience.
1884 Wine & Tapas Bar
Freedom Quay // Wellington Street West
Marina // Hull // HU1 2BE
For more information or to get in touch please contact email@example.com
Deborah Spicer was the Manager of The Wilson gastrobar when the time came to change, and she then led the transformation to create a spectacular award-winning restaurant. As General Manager of 1884 Wine & Tapas Bar, Deborah drove a commitment to the highest quality from the start, devising the concept and then overseeing the complete re-design of the building. She introduced such impressive features as the ever-popular dining booths, a private table for special occasions, statement chandeliers and wall-sized wine cabinets. With a hands-on approach, Deborah set the standards of customer care and attention to detail which insist that nothing is too much trouble. She also ensures that the quality of the food is matched by an unrivalled array of wines, beers and spirits which add to the Mediterranean magic.
Dan is the Head Chef at 1884 Wine & Tapas Bar and, like Deborah, has worked here since we opened, helping to build and create the foundations which exist today. He started training at the age of 15 and progressed to Michelin Star level working at the Pipe and Glass before returning to Hull and testing himself with tapas cuisine. Dan has hand-picked his kitchen team for their commitment to matching his attention to detail and his innovative approach to the frequent menu changes. As head of a young team, Dan ensures they source the best ingredients locally and from Spain, giving customers the confidence that they will enjoy the best possible experience every time they dine with us.
Sam joined the team at 1884 Wine & Tapas Bar as Chef De Partie in summer 2015 and progressed to Junior Sous Chef after gaining experience and meeting the exacting requirements of a busy kitchen, creating and serving food to the highest standards. Sam started his career working in hotels and he moved to 1884 Wine & Tapas Bar to enjoy the challenge and the freedom of fine dining. He assists Head Chef Daniel and Sous Chef Paul with making sure the menu ideas are as fresh as the carefully-selected produce.
Matthew is a fully-qualified plasterer but joined 1884 Wine & Tapas Bar when he decided on a complete change of direction a few days after we opened. As our Kitchen Porter/Commis Chef, Matthew watches, learns and assists in the kitchen, building his experience and sharpening his skills. We brought him in after identifying his drive and desire to achieve the best in the industry, and he continues to demonstrate that every day.
Evie brought experience of dealing with big events at the KCOM Stadium and working with a catering company when she joined The Wilson as a waitress in 2013. Developing her skills across all areas of front of house and behind the bar she progressed to Supervisor by the time we unveiled 1884 Wine & Tapas and now plays a key role in looking after customers and supporting Debbie and Dan. Evie’s ambition is to advance to a managerial level and she is confident she can achieve that within 1884 Restaurants as the business expands.
Paul’s passion for food ensures he’s never short of new ideas when it comes to giving our menus a makeover. He’d already spent more than two years working in foodie pubs around the area when he joined the team which opened The Wilson. He took the challenge in his stride, easing into the Sous Chef role and gaining confidence as the opening of 1884 Wine & Tapas Bar brought new opportunities to create innovative dishes. Paul revealed he was warned that restaurants were a big step up from pubs, but he relishes the pressure of a packed Saturday night!
Steve spent two years as a waiter at The Wilson and even helped out in the kitchen on occasions. But he seized the opportunity presented by the opening of 1884 Wine & Tapas Bar to get back to dealing with the diners face to face as Assistant Manager. He admits he knew nothing about tapas and thoroughly enjoyed learning the ropes as the team came together to design the new restaurant – and taste the food! Steve says the pressure is unlike anything he ever experienced in his previous pub roles, but the glowing feedback from customers counts for everything.