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High-class restaurant set to wow diners with delicious dishes from theatre-style kitchen
High-class restaurant set to wow diners with delicious dishes from theatre-style kitchen
25 January, 2012

Modern food, a lavish environment and a new concept in local cuisine are all promised by a restaurant which is planning a grand March opening at Hull Marina.

1884 Dock Street Kitchen will be the first in the area to offer theatre-style cooking, with Head Chef James Allcock taking centre stage.

The venture is the brainchild of the people behind The Wilson, the gastro bar which opened at Freedom Quay in October 2010. 1884 is housed in a former dock side warehouse that became one of Hull’s most stylish cafe bars when it opened as the Baltic Wharf in the mid-1990s. Following a substantial rebuilding programme, 1884 Dock Street Kitchen – named after the date on the facade – is aiming to offer international quality while promoting local produce.

“This will be an upmarket establishment to rival those of London, Paris and New York with food preparation methods that combine comfort with class in true Yorkshire fashion,” said James. “First and foremost, all of our ingredients are quality driven. Secondly, we support the local economy by sourcing these ingredients as close by as possible.”

“The theatre-style kitchen will reflect the distinguished restaurants of New York’s meatpacking district, with highly experienced chefs preparing dishes before a captivated audience of diners.

“We want to give the public what they deserve. Buying direct where possible, the restaurant has a ‘gate to plate’ philosophy. It’s top quality all the way and 1884 Dock Street Kitchen will deliver a service that is quite simply second to none.”

“I don’t choose the dishes and then source the ingredients. My complex network of suppliers and I get together and discuss what foods are at their best and then I work from there. This is how a new dish is born, by fine-tuning and only using the best available. The product on the plate is always going to be at its peak and our customers will really benefit.”

Photograph: Head Chef James Allcock