Tel: 017684 86334 | Email:

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Come in and discover innovative food prepared with skill and love by a dedicated kitchen team, served by knowledgeable and professional staff in a relaxed environment. For us, less is more and quality comes over quantity: we only use the very best quality local produce in season and we make everything from scratch – right down to the bread and butter.

Head Chef Phil Corrie knows his onions. Having previously lead kitchen teams at a highly successful local pub with an excellent reputation for food, he is now enjoying the opportunity of shaping and creating this popular bistro along with Anne and Mark.

We offer carefully-structured, regularly-changing menus that allow you to savour all three courses yet not feel overwhelmed or ‘stuffed’ by the end. An 1863 dining experience will no doubt generate conversation around the table on the night, but we hope will also give you something to talk about long after you’ve left for the evening.

We are currently serving a festive flavours inspired-menu throughout December 2017. Have a look here and celebrate Christmas in style.

Opening hours:

1863 Bistro is open 7 days.

2pm: The Bar opens
2pm – 4pm: Join us for a ‘Bite to Eat
6pm: The Bistro opens for dinner

To book a table, please call 017684 86334.

Good to know:

  • Our children’s menu is available until 6.30pm.
  • From 7.30pm we kindly request that only children 10+ are in the bistro.
  • Please note the maximum group size we are able to accommodate is 8.
  • For groups of 8 please note that we require a pre-ordered menu (so that we can guarantee your choice) and a £10 deposit per person which is refundable up until 72 hours before your visit.


1863 Bistro: January menu 2018


  • Leek & Potato Soup Smoked Potato, Chive Oil V (GFA) £6.50
  • Beetroot Beenleigh Blue, Caribou Moss V £7.50 Pinot Nero, La Tunella, Italy 125ml £5.70
Cured Lambs Fillet Smoked Juniper Yoghurt, Pearl Barley, Wild Garlic (GFA) £8.00 Merlot, Torres Santa Digna, Chile 125ml £4.50
  • Smoked Trout Black Pudding, Chervil £7.50 Sauvignon Blanc, Topuku Marlborough, New Zealand 125ml £4.80

Main Courses

  • Beef Fillet Jerusalem Artichoke, Brassicas, Crispy Potato (GFA) £25.50 Malbec, Bodega Ruca Malen, Argentina 175ml £8.70
  • Herdwick Hogget Loin, Breast, Parsnip, Bay (GFA) £23.50 Rioja, Santiago Reserva, Spain 175ml £6.70
  • Guinea Fowl Leg “Bon Bon” Black Garlic, Hen of the Woods £18.50 Chardonnay, Les Grenadiers, France 175ml £5.60
  • Halibut Brown Butter Crumb, Sea Truffle Sauce (GFA) £19.00 Macon-Chaintre, Serreuxdieres Domaine, France 175ml £10.20
  • Butternut Squash Charred Squash, Sinodun Hill, Lemon Crumb (V) £13.50 Viognier, Domaine du Bosc, France 175ml £5.00


  • Yorkshire Rhubarb Frangipan, Almond, Meringue £7.50 Bon Courage, White Muscadel 50ml £4.00
  • Treacle Tart Blood Orange, Yoghurt Sorbet £7.00 Lustau, Pedro Ximenez, Spain 25ml £4.50
  • Damson Bavarois White Chocolate, Milk Sorbet (GFA) £7.00 Eradus, “Sticky Mickey”, New Zealand 50ml £7.50
  • Ginger Sponge Brandy Snap, Lemon Oats, Custard Ice-Cream £8.00 Bon Courage, White Muscadel 50ml £4.00
  • Ice-Cream & Sorbet Vanilla, Almond, Crème Anglaise, Yoghurt, Milk (GFA) £1.50 per Scoop
  • Cheese Plate Mrs Kirkham’s Lancashire, Sparkenhoe Red Leicester, Sinodun Hill, 1924, St. James, Chutney, Artisan Biscuits (GFA) £10.50 Corney & Barrow Tawny Port 50ml £4.95