1847 Modern Vegetarian Restaurants | Meet the Team
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Damien Davenport, 1847 vegetarian restaurant

Damien Davenport



I opened 1847 with one aim, to push the boundaries of vegetarian food. That was in 2011 with just a Head Chef and me working ‘front of house’. We’ve come a long way since then.


Now, we are the only national group of vegetarian restaurants with sites in Manchester, Birmingham and Bristol, employing a team of forty fantastic people. Our ’team’ are just as important as the food we serve. Without them, we wouldn’t be where we are today and, as a company, we take pride in their training and development. I’m really proud that we have recently recruited a number of apprentices across all four sites and we are determined to give them the support that they need to become our chefs and managers of the future.


At 1847, we also believe in supporting the communities in which we are part of. We have started to work with a number of charities and plan to hold events at our restaurants and enable our staff to engage in volunteering opportunities whilst still being paid by 1847. We are also passionate about developing relationships with local producers who can supply 1847 with the freshest, tastiest ingredients that are currently in season.


Of course, to most people, 1847 is all about the food. Since we opened back in 2011, we have always strived to create contemporary vegetarian and vegan dishes – the sort of food that you couldn’t cook at home or don’t have the time to! The dining environment has always been important to me and, over time and as finances have allowed, we have improved our sites to reflect a clean, modern environment – think Scandi cool with Ibiza music!



I am really proud of everything that we have achieved at 1847, especially growing a business during a period of economic decline and being able to employ and develop more and more great people. We have exciting plans for the future and I hope that you will follow our journey.

Jackie Marshall, 1847 vegetarian restaurants

Jackie Marshall

Finance Manager


I operated my own kitchen for many years working for SCA and during that time I was promoted to Regional Manager, overseeing thirty-five kitchens and a team of one hundred staff.


A key element to that role was cost management and ensuring not only staffing costs came in on budget across all sites but that of our food, drink and cleaning products.


I’ve been at 1847 since the beginning and as the company has grown, my previous experience has been crucial in ensuring our sites remain on budget. I also liaise with our suppliers as the majority of our fresh ingredients vary in price considerably month on month. We work closely with them to bring the best seasonal produce to our customers whilst also keeping on top of our costs.