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1884 Wine and Tapas Bar Hull

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 info@1884wineandtapasbar.co.uk

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The 1884 Team

Deborah Spicer

Deborah Spicer

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 Director 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.

Sam Hotson

Sam Hotson

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. Now as Sous Chef he works hard to make sure the menu ideas are as fresh as the carefully-selected produce.

Evie Powell

Evie Powell

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 Whitelock

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 Tranmer

Steve Tranmer

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 and Tapas Bar to get back to dealing with diners face to face and he now holds the key role of Sommellier. He has grown into the role with the help of a sommelier course with the Wine & Spirit Education Trust and feedback from customers who really know their corks! In addition to offering guidance on the right wines for specific dishes, Steve works hard to find new wines to bring into the restaurant.

Chris Wingfield

Chris Wingfield

Chris worked in various jobs before a pot-washing role in a leading Hull hotel gave him an introduction to the hospitality industry and ignited his passion for food. He progressed to commis chef, working on weddings and other big celebrations, and was tipped off about a vacancy at 1884 Wine and Tapas Bar in 2016. Chris met Head Chef Dan Poole, came through a demanding kitchen trial with flying colours and is now the Junior Sous Chef, helping to devise new dishes and tantalising menus – and with a particular taste for desserts.

Simon Slade

Simon Slade

Simon turned up at 1884 Wine and Tapas Bar looking for a front-of-house job but the immediate need was in the kitchen so that’s where he started. The role was supposed to be temporary but he trained up from being kitchen porter and learned new skills under the expert guidance of the restaurant’s enthusiastic team. A law graduate, Simon’s original desire to join the police force has faded and his passion for food has taken him to the role of Chef De Partie.