Award-winning restaurant cooks up meaty challenge

Butcher Andrew Little with 1884 Wine & Tapas Bar team (from left) sous chef Paul Whitelock, junior sous chef Sam Hotson and head chef Dan Poole.

AN award-winning restaurant is cooking up a treat by joining forces with one of its main suppliers to create the ultimate carnivores’ challenge.

1884 Wine & Tapas Bar has also turned the launch of its new meat board into a competition for customers of Andrew Little Butchers of Hedon.

The meat board was devised by Dan Poole, Head Chef at 1884 Wine & Tapas, and Andrew to showcase their combination of prime cuts of Yorkshire produce and creative cuisine.

It comprises a leg of lamb, a fillet of beef, a lemon and thyme chicken and pigs in blankets crafted from Dan’s home-made spicy sausages wrapped in home-pressed pork belly from Anna’s Happy Trotters of Howden.

As a concession to those who embrace the five-a-day regime, the meat feast is served with sides of garlic and rosemary potatoes, tarragon peas, spicy chilli jam and chef’s veg of the day. The whole lot is for parties of four or more and will have to be ordered 24 hours in advance when the dish is unveiled at the end of this month.

Dan said: “We place great importance on the quality of our suppliers and we want to help them promote their businesses as much as we can, so we spoke to Andrew and came up with this idea.

“We’re also offering a prize for a draw in Andrew’s shop until Friday 7 April. Customers spending £18.84 or more will go into the draw and the winner will be invited to come to 1884 Wine & Tapas Bar and enjoy a meat board meal for four.”

1884 Wine & Tapas Bar won the restaurant title in the Remarkable East Yorkshire Tourism Awards (REYTAs) at its first attempt in 2016 and was again shortlisted for this year’s awards.

Deborah Spicer, Director of 1884 Wine & Tapas Bar, said: “We were thrilled to win the award and we are committed to improving all the time and unveiling new ideas.

“We are adding American Express to our range of payment options because we are attracting increasing numbers of business customers, including from overseas. We’re also working on a major facelift of our al fresco dining area with new upholstery, plants and lighting.

“We change the menus every few weeks and created a children’s selection in recognition of the fact that more and more families are coming to the Hull Marina area. We plan to balance out the meat board with a seafood platter for the summer, and a special veggie variety dish!”