Colin McGurran, who has had dishes at the final banquet in both the 2012 and 2014 editions of the BBC Two show, believed simple pub grub coupled with first class hospitality would make the Hope & Anchor, in South Ferriby, a resounding success.
The Zambian-born chef, who also owns the nearby Winteringham Fields restaurant, told Pub Food that he plans to “serve high quality pub food but keep things simple”.
He hopes to reopen the freehold, which will also have a microbrewery, in time for Christmas.
Catering for all
McCurran said: “We will aim to offer an environment to suit all types of clientele. Customers would be welcome to eat in the bar area if they just want a burger and a bowl of chips, or a restaurant area will be available if they prefer a more formal occasion.”
“I just want to be known in the area for setting the standard in what good pub food should be, at an affordable price point.
“Starters and desserts will be set at around £5 or £6, and mains priced from £8 to £10.”
Local sourcing is important to McCurran – to the point where he has set up a farm at Winteringham Fields, which produces both livestock and vegetables.
A Josper char-grill, meanwhile, will be used to cook many traditional pub dishes.
“We have our own lamb, pigs, chickens and ducks – and most of the vegetables are from our site as well – so when we serve pork and braised cabbage, you know it’s our pork and braised cabbage.”
Away from the food, McGurran also wants ensure the highest service standards by training staff at Winteringham Fields “so they can understand our culture, service and philosophy” before they move on to the Hope & Anchor.
Head chef at the pub will be Peter Garlick, current sous chef at Winteringham Fields.
Situated on the south bank of the Humber Estuary, the Hope & Anchor was flooded last December when a tidal surge hit the area.
Despite being unable to get flood insurance, McGurran remains philosophical.
“I don’t think we can prevent the pub being flooded again if there’s another tidal surge happening, but we are looking at minimising damage where possible.”
“We are currently still in the design stage, but we are looking at putting in stone slabs rather than any wood and carpets. All the furniture will be loose, so we can move it quickly if there’s another problem.”
McGurran’s ‘Homage To The Dickin Medal’ – a chocolate medal with Parsnip Ice Cream – was the winning dessert on this year’s Great British Menu.