Team

Executive Chef

Head Chef

Front Of House Manager

Restaurant Manager

Sous Chefs

Commis Chef / Kitchen Assistant

Restaurant Supervisors

Executive Chef

Simon Hartnett

Before working at the Queens I was Head Chef at the 5 star Southampton Harbour Hotel. I have worked in a variety of hotel restaurants and pubs around the south coast, from the Grand Hotel Brighton, to winning and retaining rosettes as a Head Chef at some of Hampshire’s best gastro pubs.

What I love about my role:
I love coming to work everyday to make people happy. Food is such a big part of what we do at the hotel and pushing every day to create great dining experiences really excites me. I also love developing young chefs within my team. I have been very lucky to have some amazing mentors during my career and trying to spot that talent and passion within young people is so rewarding.

What makes Restaurant 1865 special so special?
From the first time I walked into Restaurant 1865 it blew me away. The grandeur and the view from the room instantly made me want to join the Queens. When the restaurant is buzzing with guests all enjoying our food, it just feels like the perfect setting for what we do.

Head Chef

Connor Boyd

After a one-year apprenticeship at HMS Collingwood, I worked at Gunwharf Quays before joining the kitchen team at the former Michelin Star Black Rat bar and restaurant. Prior to coming to the Queens, I worked at Port Solent.

What I love about my role:
I like that I get to develop my skills with a knowledgeable chef and working with some amazing people.

What makes Restaurant 1865 special so special?
Restaurant1865 is special because its located in a beautiful building in an amazing location. We've got access to lovely ingredients and a team of chefs who care about the food they serve.

Front Of House Manager

Daniel Clark

I worked at The Bromley Court Hotel, and St George Hotel in Chatham prior to moving to Portsmouth to study Psychology at Uni. At both venues I worked in junior roles behind the bars, or as a waiter in the restaurant or functions. In my second year at university, I joined the Queens Hotel in a part-time role, becoming full-time after graduating.

What I love about my role:
Training staff is what I enjoy the most. Taking a new starter and seeing them grow over their time with us, is the most rewarding part of the job.

What makes Restaurant 1865 special so special?
The room itself – there’s nothing like it in Portsmouth, it speaks for itself.

Restaurant Manager

Alfredo Burton - Castellanos

My career history commenced over two years ago at the Queens Hotel after graduating from university. I've grown throughout this company, from working as a Food and Beverage Supervisor to being promoted to Assistant Restaurant and Bar Manager to currently being a Restaurant and Duty Manager for the past 17 months. My hospitality appeal began as a second career when I was young, obtaining an interest in our family-run business.

What I love about my role:
Every day, there are joys and challenges; no day is the same. Over the past 17 months, our aim has focused on improving and evolving Restaurant 1865. We want to be known as the finest for customer service and quality produce for food. We have so much potential to fulfil at the Queens Hotel, and the 1865 restaurant is at the heart of it. I couldn’t be prouder of our team, the improvement we have made and all the hard work we all put in during service and behind the scenes.

What do you think makes Restaurant 1865 so special?
We thrive and have an obsession towards attention to detail in every aspect of the restaurant, whether that's the serving and clearing of the food, cutlery positioning, the manner of pouring alcoholic beverages, the handling of glassware, the general aesthetic of lighting and music throughout the day in the restaurant; consistency is so important. So come and give us a visit. The aesthetic of the Queens Hotel Building alone is worth the visit!

Sous Chef

Daniel Turtle

I started my career at HMS Sultan before moving on to the Royal Beach Hotel. After a period of time spent working in nursing homes, I then joined the kitchen troupe at the Queens.

What I love about my role:
I love cooking and being creative. Having responsibility keeps my role exciting and I always have something to be working on and improving.

What makes Restaurant 1865 so special?
I love the attention to detail. Everything we buy is the best. We are a passionate and friendly team who want to be the best we can be.

Sous Chef

George Baker

After a 20+ year career in pub, restaurant & hotel F&B management, five years ago I decided to have a career change and indulge my passion for food and cooking to become a chef. In 2018 I worked at the Eastney Tavern for several busy years and was then appointed 'Le Chef' at Montrouge, Southsea in 2022. I subsequently returned to the Queens family in 2023.

What I love about my role:
I love working in such a busy and varied environment, within a relatively small, close knit team. Making so many people happy through our food offer is what it's all about - after all , food and happiness go hand in hand don't they?

What makes Restaurant 1865 so special?
As a Portsmouth lad, the Queen's has always been a grand old girl to me. Now, with the considerable investment from the ownership, she really is being returned to her former glory with the city's most iconic dining room.

Commis Chef / Kitchen Assistant

Steluta Lupu

I've been working at the Queens Hotel since 2017 and have worked my way up to my current position.

What I love about my role:
I'm part of a great team and I really love having the opportunity to learn from those around me.

What makes Restaurant 1865 so special?
It's such a beautiful restaurant . Being part of the kitchen team means I get to see the attention to detail lavished on the preparation of every meal that leaves the kitchen.

Restaurant Supervisor

Abigail Hughes

I have 6 years experience in hospitality in a variety of different departments including housekeeping, waitressing, bartending and kitchen duties. I have worked in many different places from small cafes/ restaurants, holiday parks/resorts and hotels.

What I love about my role:
The main thing I enjoy about my role at the Queens Hotel is the variety it gives you. Every day is different from working in the restaurant to running events such as weddings, birthday parties, garden parties, and many more. I thrive off a challenge and the Queens definitely keep me passionate and on my toes!

What makes Restaurant 1865 so special?
Restaurant 1865 holds a special place to me because over the years I have seen it grow into what we are now. We have so much potential and I couldn’t be prouder of all the hard work we have put in. The bond we have with one another at the Queens is truly special wouldn’t be able to find that anywhere else!

Restaurant Supervisor

Megan Lockyer

I've worked at the Queens Hotel for 12 years and in that time I've gained experience working in the bar and restaurant, with the housekeeping team and on events.

What I love about my role:
I love meeting new people and building relationships with repeat customers. I want to provide them with a great experience when they come to the restaurant and over the years I've made friends with many of them. I've been given a real opportunity to learn and grow.

What makes Restaurant 1865 so special?
There is an amazing atmosphere in the restaurant and I love the fact we have a resident saxophonist who plays during Sunday lunch.