Hope & Anchor

The story

Hope & Anchor, Kingston upon Hull – Sustainable British Pub with Michelin Recommendation

A Pub with Purpose

The Hope & Anchor sits by the Humber estuary in South Ferriby, a casual and informal space where the quality of food is never compromised. Sustainability is not a buzzword here; it is the backbone of every dish. The pub’s Whole Animal Project ensures that every part of the animal is used, supported by a dry ageing cabinet and an indoor Josper charcoal grill that intensify flavour while minimising waste. Pickles, chutneys and brioche buns are all made in-house, reducing packaging and supporting local suppliers.

Chef Patron Slawek Mikolajczyk

Polish-born chef Slawek Mikolajczyk leads the kitchen with a journey that took him from catering college in Szczecin to Winteringham Fields, where he worked under Tom Kerridge and Gordon Ramsay. In 2015 he took over the Hope & Anchor, fulfilling a dream to combine culinary passion with eco-consciousness. He works alongside two head chefs, Demetri Nikolaidis and Ellis Croxall – because, as the team puts it, two are better than one.

The Food and Its Sources

The menu is proudly British, with steaks from Gray’s Butchers in Winterton, dry-aged on site and finished in the Josper. Fish comes from Grimsby market, honouring the region’s fishing heritage. Vegetables are sourced as locally as possible, and the team forages in Broughton Woods for sorrel and wild garlic, and at Robin Hood’s Bay for kelp, sea lettuce, samphire and sea purslane. Elderberries, wild cherries and walnuts are gathered from Winteringham. This farm-to-table approach ensures each plate is a true taste of the landscape.

Michelin Recommended

The Hope & Anchor’s commitment to responsible gastronomy has earned it a Michelin Recommended award, placing it among the UK’s most noteworthy dining pubs. It is a place where every guest becomes part of the story – savouring bold, simple food that leaves a positive impact on the environment.