Swine Bistro, the independent Leeds restaurant recently named one of the Good Food Guide’s Top 100 Best Local Restaurants, is launching its Winter Menu as the festive season approaches.
Running from 17th November until the end of the year, the new menu features hearty, comforting dishes with the restaurant’s signature humour and warmth. Highlights include Stu’s House Sausage with Stewed Winter Fruits, Jerusalem Artichoke Pithivier, British Beef Daube, and Cod with Brown Butter. Classic sides receive the Swine twist, with options such as Pigs in Blankets, Brussels with Pink Onion and Garlic Crumb, and Rumbledethumps, a Scottish take on bubble and squeak. Desserts include Whisky-Infused Chocolate & Prune Cake, Spotted Dick with Winter-Spiced Custard, and a traditional Scottish Ecclefechan Tart with Brandy Butter.
“This is our first Christmas in our new Headingley restaurant,” said Stu Myers, executive chef at Swine Bistro. “We wanted to create a menu that celebrates the best of the season – big roasts, pies, sausages, and puddings to die for, with no turkey in sight. Great food starts with great produce, so we’re proud to work with Yorkshire suppliers like R&J Butchers, Sykes House Farm, and Tarbetts for our local meat and fish, and we’ve just added Filey Bay whisky to our drinks menu.”
Alongside the Winter Menu, Swine has opened its first private dining room. The bespoke Feasting Menu is designed for groups of six to twelve and features sharing dishes including Chicken Ballotine, Roast Pork with crackling, Suet-topped Venison Game Pie, and Braised Short Rib in Red Wine Sauce. Desserts include Cherry & Chocolate Pavlova, Sherry Trifle with sprinkles, and Jo’s Lemon Meringue Pie.
Jo Myers, co-owner of Swine Bistro, said: “We’re chuffed to finally open our private dining room with its own bespoke Feasting Menu. It’s a joyful celebration of everything we love about British food; generous, comforting, and designed to share. We’re already getting bookings, so be quick if you want to feast with us this Christmas.”
The Feasting Menu has two price options: £50 or £60 per head. Both start with sharing appetisers such as Pickled Herring, Devilled Eggs, and Warm Spiced Almonds, followed by two starters from the Winter Menu. The £50 menu offers a choice of Chicken Ballotine or Roast Pork as the centrepiece main, while the £60 menu includes Venison Game Pie or Braised Short Rib in Red Wine Sauce.
Swine has also introduced a new range of cocktails starting at £9, including the Penicillin, The Penicillin, Trash-tini, and Bees Knees. The milk-washing technique used in some cocktails softens the alcohol while enhancing other flavours.
Winter Menu prices start at £9 for starters, £20 for mains, and £8 for desserts. Bookings for the main restaurant are available online at theswinebistro.co.uk. Private Dining reservations can be made via the restaurant website contact form or by emailing info@theswinebistro.co.uk.
