Restaurant in South Ferriby, United Kingdom
Michelin-recognised gastropub, ££ prices, no fuss.
A Michelin Plate holder for two consecutive years (2024, 2025), Hope & Anchor earns serious attention for its technically grounded British cooking — in-house dry-aged meats, Josper oven, and smallholding produce — at an accessible ££ price point. Easy to book and genuinely worth the detour for food-focused travellers in the north of England.
Getting a table here is easy — and that accessibility makes the Michelin Plate recognition even more persuasive. Hope & Anchor, on Sluice Road in Ferriby Sluice, is not a destination that requires planning six weeks in advance or navigating a waiting list. It opens from 11am Wednesday through Saturday, from 5pm Monday and Tuesday, and closes at 6pm on Sunday, so the booking reality here is about choosing the right session rather than competing for a seat. If you are driving out to the Lincolnshire edge of the Humber for a long lunch or an early dinner, Wednesday through Friday are your most flexible options. The ease of booking does not suggest a venue coasting on local goodwill: this is a Michelin Plate holder with two consecutive years of recognition (2024 and 2025), operating a kitchen that punches well above its postcode.
The editorial angle here is cuisine mastery, and Hope & Anchor gives you genuine technical substance to assess. Chef Jonathan Jones is working with a framework that goes beyond standard gastropub sourcing. Fruit and vegetables come from the kitchen's own smallholding — that is direct farm-to-plate provenance with full control over growing conditions, not a supplier relationship dressed up as a story. Meats are dry-aged in a glass-fronted cabinet on-site, which means the kitchen is managing the ageing process itself rather than receiving pre-aged cuts. Those meats are then finished in a Josper oven, a charcoal-burning piece of kit common in high-end Spanish cooking that produces a specific crust and smoke profile unavailable from conventional ovens. The kitchen also offers Wagyu , and some cuts are designed for sharing, which shifts the format from individual plate to something more collaborative at the table.
What this adds up to is a gastropub kitchen operating with the procurement rigour and equipment investment you would expect from a city restaurant charging considerably more per head. At ££ pricing, the value proposition is real. You are not paying for theatre or a famous address; you are paying for technical cooking where the sourcing is traceable and the method is deliberate. The Michelin Plate designation, which signals quality cooking worth knowing about, backs that up independently.
The British dishes show, according to Michelin's own language, touches of originality and consistent flavour , the kind of assessment that indicates a kitchen with a clear point of view rather than a menu assembled to please everyone. That matters if you are travelling for the food rather than the setting.
The pub sits adjacent to a cement works, which is an honest piece of geography that the venue does not try to hide. What it offers instead is a nautically themed, rustic interior and direct views of the Humber estuary. The feel here is grounded and unhurried rather than polished and pressured. The energy is that of a room where people have made a conscious trip rather than stumbled in, which tends to produce a quieter, more settled atmosphere than a city gastropub pulling in passing trade. If you want a room where conversation carries without strain, this is a better choice than a busy urban gastropub at peak Saturday night service. Bedrooms are available on-site , some with estuary views , which makes this a plausible one-night stay if you are coming from further afield and want to combine a proper dinner with somewhere to sleep without a long drive back.
Humber view is functional scenery: wide water, working estuary, honest Lincolnshire flatness. It is not a manicured country estate outlook, but it is genuinely distinctive and, on a clear afternoon, worth pausing for.
Gastropub category in England produces a wide range of quality, and Hope & Anchor sits comfortably at the more serious end of it. The Hinds Head in Bray is the obvious national comparison point , another Michelin-recognised gastropub with a traditional British orientation , but Bray carries a significant premium in both price and booking difficulty given its proximity to London money. The Bull & Last in London is easier to access but offers a different format, more neighbourhood local than destination kitchen. Hope & Anchor is closer in spirit to The Hand and Flowers in Marlow , a pub with serious kitchen credentials in an unlikely-seeming location , though Hand and Flowers operates at a higher price tier and requires advance booking. For the ££ price point with in-house sourcing, Josper cooking, and consecutive Michelin Plate recognition, Hope & Anchor has very few direct peers in the north of England.
If you are planning a broader food-focused trip through the region, it is worth mapping this alongside other serious kitchens in the north and midlands. Moor Hall in Aughton and L'Enclume in Cartmel represent a different tier entirely , two and three Michelin stars respectively, with corresponding price levels , but they confirm that the north of England is producing serious cooking across multiple formats. Hope & Anchor sits in the accessible, honest end of that spectrum: no tasting menu complexity, no booking scarcity, just technically grounded British cooking at a price that does not require justification.
Book here if you are making a day or overnight trip from within a two-hour radius and want a kitchen with real technical credentials at a price that does not commit you to a significant spend. It is a strong option for a relaxed special-occasion lunch where the food matters more than the formality of the setting. Food-focused travellers passing through Lincolnshire or crossing between Yorkshire and the east coast will find this worth a detour. If you want the estuary views and overnight rooms combined with proper cooking, the on-site accommodation makes the trip even more efficient. It is harder to recommend for a group expecting a lively, noisy evening , the location and setting suggest a slower pace, and that is exactly what makes it right for the audience it suits.
Browse our full South Ferriby restaurants guide to see how it fits into the wider local picture, or explore hotels in South Ferriby if you are planning an overnight stay. Our guides to bars, wineries, and experiences in South Ferriby can help you build out a fuller itinerary.
Hope & Anchor is at Sluice Rd, Ferriby Sluice, Barton-upon-Humber DN18 6JQ. Price range: ££. Hours: Monday and Tuesday 5–11pm; Wednesday through Friday 11am–11pm; Saturday 11am–11pm; Sunday 12–6pm. Michelin Plate 2024 and 2025. Google rating: 4.4 from 1,062 reviews. Booking difficulty: easy. Bedrooms available on-site.
Quick reference: ££ | Michelin Plate 2025 | Easy to book | Wednesday–Saturday from 11am | On-site rooms available.
Yes, particularly for a relaxed lunch or early dinner where quality of cooking matters more than formal surroundings. The Michelin Plate recognition and in-house sourcing , smallholding produce, on-site dry-aged meats, Josper oven cooking , give the meal genuine substance. At ££ pricing, it is easy to justify without the financial commitment of a starred restaurant. If you are after white-tablecloth formality or a multi-course tasting menu format, look elsewhere. If you want a memorable meal in a distinctive estuary setting without the fuss of a hard-to-book city restaurant, this works well.
The honest answer is that Hope & Anchor has limited direct competition in South Ferriby itself. For Michelin-recognised British gastropub cooking in the wider region, the Hinds Head in Bray is the national benchmark but sits at a higher price point and is harder to book. For broader regional alternatives at a more serious tier, Moor Hall in Aughton and Opheem in Birmingham are within reach for a committed day trip, though both operate at higher price levels. See our South Ferriby restaurants guide for a fuller local picture.
At ££, yes , without much qualification. In-house smallholding produce, on-site dry-ageing, and Josper oven cookery at this price tier is genuinely good value. The Michelin Plate in both 2024 and 2025 independently confirms the kitchen quality. The comparison to make is not against other gastropubs charging similar prices but against what you would pay for equivalent technical cooking in a city: Hope & Anchor delivers at a fraction of that cost, in a quieter, more unhurried setting. The only caveat is the location , if you are travelling more than two hours, factor that into the overall spend.
There is no confirmed tasting menu format in the available data for Hope & Anchor. The kitchen appears to operate primarily as a gastropub with a la carte-style service, including some sharing formats for larger cuts. If a tasting menu is your preferred format, venues like L'Enclume in Cartmel or Midsummer House in Cambridge are built around that structure. What Hope & Anchor offers instead is serious à la carte cooking with strong sourcing credentials and sharing-format meat options , a different kind of depth.
The venue data does not confirm a specific seat count or private dining capacity. What is clear is that some meat dishes are designed for sharing, which makes the kitchen format naturally suited to groups who want to eat communally. For larger group bookings, contact the venue directly to confirm availability and any private dining options , the pub format and on-site bedrooms suggest it can handle parties, but specific capacity details are not confirmed in the public record. Groups looking for a guaranteed private dining room at a similar price tier may want to call ahead before committing to a special occasion booking.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Hope & Anchor | Don’t be put off by its location next to the cement works, as this rustic, nautically themed pub with Humber views is definitely worth the visit. Carefully prepared British dishes display touches of originality and are full of flavour, with top quality ingredients leading the way and fruit and veg from their own smallholding. Meats are aged in a glass-fronted drying cabinet and cooked in the Josper oven; some are designed for sharing and they even offer Wagyu. Bedrooms are modern and some have estuary views.; Michelin Plate (2025); Michelin Plate (2024) | ££ | — |
| Restaurant Gordon Ramsay | Michelin 3 Star, World's 50 Best | ££££ | — |
| CORE by Clare Smyth | Michelin 3 Star, World's 50 Best | ££££ | — |
| The Ledbury | Michelin 3 Star, World's 50 Best | ££££ | — |
| Sketch, The Lecture Room and Library | Michelin 3 Star, World's 50 Best | ££££ | — |
| Dinner by Heston Blumenthal | Michelin 2 Star, World's 50 Best | ££££ | — |
What to weigh when choosing between Hope & Anchor and alternatives.
Yes, with some caveats on location. The Michelin Plate (2024 and 2025) confirms the kitchen is working at a level that justifies a celebratory meal, and aged meats, Wagyu, and Josper-cooked dishes give the menu enough occasion weight. At ££, it is one of the more affordable ways to mark something properly. Bedrooms with estuary views make an overnight stay a reasonable add-on if you are travelling.
South Ferriby itself has limited competition at this level — that is part of the case for booking. If you want a Michelin-recognised gastropub within a broader East Yorkshire or Lincolnshire radius, The Star Inn at Harome (North Yorkshire) or The Burlington at The Devonshire Arms are the more established references. Neither matches Hope & Anchor on price-to-credential ratio at ££ with Plate recognition.
At ££ with a Michelin Plate, the value case is strong. The kitchen sources fruit and vegetables from its own smallholding, ages meats in a glass-fronted drying cabinet, and offers Wagyu — ingredients and technique that would cost considerably more in a city setting. If you are within a reasonable drive, the price-to-quality ratio is difficult to argue against.
Tasting menu details are not confirmed in available venue data, so a specific verdict on format or pricing is not possible here. What the database does confirm is a kitchen with Michelin Plate recognition, a Josper oven, in-house aged meats, and sharing cuts — which suggests the menu skews toward considered, composed dishes rather than a simple pub list. Check directly with the venue for current menu structure before booking.
The venue data does not specify a maximum group capacity, so contact them before assuming availability. The pub format and presence of bedrooms suggest it can handle gatherings beyond a table of two, and the sharing-format meat dishes are well suited to group dining. Monday and Tuesday opening is limited to evenings (5–11pm), so Wednesday through Saturday gives you more flexibility for a group visit.
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