The Swine Bistro (previously Swine that Dines), an independent Leeds restaurant run by chef couple Jo and Stu Myers, is finally opening the doors to its new bigger restaurant on Otley Road, Headingley.
The restaurant, which has more than doubled its covers to 35, is now open for bookings for tables serving its first customers from Friday 4th April 2025.
Executive chef Stu Myers and new head chef, Kirsty Cheetham, have developed an expanded menu whilst staying true to its culinary roots with its famous terrines, black pudding, homemade sausages and of course, its love affair with British pies.
The menu will change seasonally with weekly specials, highlights from the menu include;
• Pork & Pistachio Sausage with Lentils Watercress, and Mushrooms
• Venison, Harrisa & Sherry Sausage, Chickpeas and Chard
• Ox Cheek & Oxtail Pie
• Guinea Fowl, Bacon & Leek Pie
• Twice Baked Comte Cheese Souffle, Hazelnut, Sage & Fennel
The expanded space in the restaurant has allowed the team to curate a bigger wine list which will include natural wines from Wayward Wines and Latitude Wines as well as local beers from Ilkley Brewery and Horsforth Brewery.
The team remains passionate about locally sourced ingredients and has partnered with a variety of Yorkshire suppliers including R&J Yorkshire for its fresh meat, Tarbetts fishmonger, cheese from George & Joseph cheesemongers and beans from micro roaster, Chipp Coffee Co.
The team will also be working with Leeds-based Compost It to recycle its food waste.
Jo Myers is well known for her dedication to the sweetest of treats and will be complimenting the menu with homemade churned ice cream and classic desserts done properly, including;
• Custard Tart & Rhubarb ice cream;
• Raspberry Frangipane & Vanilla Ice cream.
Jo Myers, co-owner of the Swine Bistro 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.
“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!”
In addition to the Headingley restaurant, the team has transformed its former North Street site into a bakery. The site will produce the Swine Bistro’s homemade bread and desserts under the watchful eye of Development Chef, Paul Bullock. Paul has been a part of the Swine team since it was the Greedy Pig café.
Paul has played a pivotal role devising creative menus for the Swine as well as developing the Here Comes The Bun concept which will evolve into a takeaway offer from North Street in the coming months. Here Come The Bun is a ‘bread-led’ sandwich offer celebrating the most delicious fillings from salt beef bagels and Banh Mi to hoagies and chicken fried steak sandwiches.
The move to a bigger restaurant was the result of a successful crowdfunding campaign the team at Swine Bistro ran in 2024 where it raised £42,000 from around 400 people, smashing its original target of £25,000.
Jo Myers adds: “Now we have a bigger, better kitchen we will finally be able to fulfil our crowdfunder pledges of lemon meringue pies, Swine pies and cookery masterclasses with Stu. Restaurant vouchers will be sent out in the next few weeks and will be valid from opening day for two years.”
The new Swine Bistro restaurant is located opposite the Arndale Centre on Otley Road, Headingley and will be fully open from 4th April 2025. It will be open Wednesday to Saturday for lunch and dinner. Bookings can be made via the website; swinethatdines.co.uk.
The Swine Bistro is on the hunt to build its team and is looking for chefs at all levels and a front-of-house manager. To apply, please send CVs to [email protected].