A casual and informal space but with no compromise on the quality of food. A place where everybody feels comfortable. The food style is strong and bold, with an emphasis on simplicity, and service being professional but approachable.
OUR traditional yet unique approach to food and drink makes The Hope and Anchor a special place to visit. This 19th-century pub is nestled at the heart of the South Ferriby community, located just five minutes from the mighty Humber Bridge in North Lincolnshire. The Pub offers a combination of traditional seasonal cuisine and historic dishes. Executive chef, Slawek Mikolajczyk’s quest for excellence in taste and flavour is combined with his respect and love of fresh seasonal produce to create a menu of British favourites in harmony with the building’s Maritime origins. Locally sourced guest ales, superb cocktails and a carefully selected wine list all contribute to the perfect place to unwind, for locals and visitors alike. We welcome a broad range of guests who appreciate the simple yet satisfying things in life, whether it be a “cheeky” pint after a dog walk or bird watching, sailing in via the Humber, or just to enjoy great wine and wanting simple food cooked well.
Meet the team
Slawomir Mikolajczyk Managing Director
Originally from Szczecin in north western Poland, Slawek ‘s passion for cooking started when studying at his local catering college. After gaining his diploma, he spent a year in Polish national service. An eye opening experience, Slawek says this is where he started to appreciate the extremes of discipline, and the importance of preparation and self-motivation. Just ask him for one of his army anecdotes and you are sure to be entertained! Following this he decided to move to England in order to visit relatives, learn English and progress in the restaurant industry.
Upon arriving in Lincoln, he worked in a care home, and then a local pub. At the age of 22, he then took on his first head chef job in a newly pened gastro-pub. After one year, the decision was then made to take a step back in order to develop his culinary skills.
Slawek accepted a job as a commis chef at Winteringham Fields in the summer of 2008. Quickly becoming a true member of the Winteringham fields family, he progressed to being a sous chef within 2 years. In 2012 he was presented with the opportunity of running the kitchen and became head chef.
Amy Heward General Manager
Yorkshire-born, Amy started her career by attending Hull catering college while working at a local hotel. After qualifying at the age of 17, she hopped on a plane to the unique island of Sark in the English Channel to complete a summer season.
Wanting to take a leap into the world of fine dining, Amy then started work at Winteringham Fields in 2008. Here Amy quickly became enfolded into the Winteringham Fields family, and progressed through every section of the kitchen. After 3 years of working her way through the ranks, guided and encouraged by Colin, Amy then decided to take a break from Winteringham Fields in order to travel and develop her culinary skills.
The first stop was Corsica working in the Michelin starred, 5* hotel, La Villa, having to very quickly learn French in a high pressured traditional French kitchen. Here Amy predominantly studied the pastry section, finding a love for all things sweet!
Eager to continue travelling and develop further her cooking, Amy jetted off to Australia for one year. Here she worked in the Sydney Opera House’s restaurant Guillaume at Bennelong for the renowned chef Guillaume Brahimi. Wanting to then acquire another string to her bow, Amy temporarily made the switch to front of house, working in Pure South in Melbourne. Here she realized her passion for interacting with guests, and of course wine and beer!
Amy's next move was to London, where she worked for Gordon Ramsay Holdings in Claridges for one year. Her year in London also found her working on and off as a private chef; from cooking for actors on film sets to dinner parties in stately homes. Alongside this, she also completed stages in Dinner by Heston Blumenthal, Pollen Street Social by Jason Atherton and Restaurant Tom Aikens.
The final stint abroad was then the food capital of France, Lyon, working under chef Louis Fargeton at the Michelin starred Restaurant Christian Têtedoie. Here Amy worked as a Senior chef de partie, managing 3 chefs on the fish section.
Her Yorkshire roots calling her back, she decided to take a break from the industry for a summer in order to help with harvest on the family farm. It was then that Amy agreed to take on her role at the Hope and Anchor following six months of working front of house at Winteringham Fields and completing her wine and spirit qualifications.