Swine Bistro, the independent Leeds restaurant recently named one of the Good Food Guide’s Top 100 Best Local Restaurants, is leaning into the festive season with the launch of its new Winter Menu - hearty, comforting, and unmistakably Swine.
Expect big British flavours, slow-cooked indulgence and festive feasting, all served with the restaurant’s trademark humour and heart.
The restaurant is also unveiling its first-ever private dining room, complete with a bespoke Feasting Menu for groups to share around the table; a joyful, sharing experience for the festive months, and beyond.
Running from 17th November through to the end of the year, the Winter menu features comforting, rib-sticking dishes such as Stu’s famous House Sausage with Stewed Winter Fruits, Jerusalem Artichoke Pithivier, British Beef Daube, and Cod with Brown Butter, all served with classic sides given the Swine twist - think Pigs in Blankets, Brussels with Pink Onion and Garlic Crumb, and Rumbledethumps, a Scottish favourite reminiscent of bubble & squeak.
To finish, there’s 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. “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.”
The Feasting Menu, exclusive to the new private dining room, is designed for relaxed, abundant dining, centrepiece roasts and platters shared between friends, all served with the kind of trimmings that make you wish winter lasted longer.
The Mains include Chicken Ballotine, Roast Pork with crackling, Suet-topped Venison Game Pie, and Braised Short Rib in Red Wine Sauce, followed by indulgent sharing desserts like Cherry & Chocolate Pavlova, Sherry Trifle with sprinkles, and Jo’s famous Lemon Meringue Pie.
Jo Myers, co-owner 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.”
There are two Feasting menu options in the private dining room both starting with sharing appetisers such as Pickled Herring, Devilled Eggs and Warm Spiced Almonds, followed by two starters from the Winter Menu.
