After months of anticipation, The Swine Bistro is finally opening the doors to its brand-new restaurant in Headingley, bringing more seats, an expanded menu, and a passion for local ingredients to Otley Road. Formerly known as Swine that Dines, the independent Leeds restaurant run by chef couple Jo and Stu Myers has more than doubled its capacity to 35 covers and is now taking bookings ahead of its first service on Friday, 4th April 2025.
With the move to a larger space, Executive Chef Stu Myers and newly appointed Head Chef Kirsty Cheetham have created an expanded menu that stays true to the restaurant’s well-loved roots. Diners can expect signature Swine classics like terrines, homemade sausages, and black pudding, as well as a renewed focus on British pies. The menu will evolve seasonally, with weekly specials showcasing top-quality, locally sourced ingredients. Standout dishes include a pork and pistachio sausage with lentils, watercress, and mushrooms, an ox cheek and oxtail pie, and a twice-baked Comté cheese soufflé with hazelnut, sage, and fennel.
The new space has also allowed the team to develop a broader drinks menu, featuring natural wines from Wayward Wines and Latitude Wines, alongside craft beers from local favourites Ilkley Brewery and Horsforth Brewery. In keeping with its commitment to sustainability, the restaurant has partnered with Leeds-based Compost It to recycle food waste and continues to source fresh produce from trusted Yorkshire suppliers such as R&J Yorkshire, Tarbetts Fishmonger, and George & Joseph Cheesemongers.
Co-owner Jo Myers, known for her love of sweet treats, has curated a dessert menu that promises classic puddings done properly. Options include a custard tart with rhubarb ice cream and a raspberry frangipane paired with vanilla ice cream, all churned in-house. Reflecting on the journey to opening day, Jo said: “It’s taken a huge amount of time and effort to realise our dream to revamp what was previously a hairdresser into a fully functioning kitchen and restaurant. It’s been a wild ride, but we’re excited, and slightly nervous, to finally open our doors.”
The expansion into Headingley comes after a hugely successful crowdfunding campaign in 2024, where the team raised an impressive £42,000 from around 400 supporters, surpassing their original £25,000 target. As a thank you, crowdfunders will soon receive their pledged rewards, including lemon meringue pies, Swine pies, and cookery masterclasses with Stu, with restaurant vouchers valid for two years from opening day.
In addition to the new restaurant, the team has transformed its former North Street site into a dedicated bakery. Led by Development Chef Paul Bullock, who has been with the business since its Greedy Pig Café days, the site will produce homemade bread and desserts for the restaurant. Paul is also developing the Here Comes The Bun concept, a takeaway sandwich venture set to launch soon, featuring inventive, bread-led creations such as salt beef bagels, banh mi, hoagies, and chicken fried steak sandwiches.
Looking ahead, The Swine Bistro is on the hunt for chefs at all levels and a front-of-house manager to join its growing team. The new restaurant, located opposite the Arndale Centre, will be open Wednesday to Saturday for lunch and dinner, and bookings can be made via swinethatdines.co.uk. Jo added: “We love the vibe in Headingley and the time out has allowed us to have fun with our menu as well as take part in lots of essential taste testing of ingredients and drinks from our brilliant local suppliers. We can’t wait to welcome guests into our new restaurant!”
