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.

Annual Closure:

  • Please note we are closed Sun 3 and Mon 4 December 2017 and from Tue 2 – Fri 12 January  2018 inclusive


1863 Bistro: Sample menu 2017


  • Winter Vegetable Consommé Pearl Barley, Parsley Oil V (GFA) £5.50
  • Guinea Fowl Pressing Pickled Vegetables, Prune, Guinea Fowl Broth £8.50 Merlot Bainskloof, Breed River, South Africa.£5.20
  • Partridge Poached Breast, Leg, Pear, Saffron (GFA) £8.50 Albarino Alba Vega, Spain. 125ml £5.10
  • King Scallop Curried Cauliflower, Apple, Coriander (GFA) £9.50 Vega De La Reina Rueda Verdejo, Spain. 125ml £5.60

Main Courses

  • Venison Loin Suet Pudding, Celeriac, Mushroom £25.50 Ruca Malen Malbec, Argentina. 175ml £8.70
  • Herdwick Hogget Loin, Breast, Parsnip, Bay (GFA) £23.50 Rioja Santiago Reserva, Spain. 175ml £6.70
  • Chicken Supreme Crispy Oyster, Carrot, Creamed Potato (GFA) £19.00 Macon-Chaintre Serreuxdieres Domaine, France. 175ml £10.20
  • Halibut Warm Tartar Sauce, Confit Potatoes, Salsify (GFA) £19.00 Sancerre Domaine Daulny, France. 175ml £8.30
  • Butternut Squash Charred Squash, Sinodun Hill, Lemon Crumb V £13.50 Chardonnay Les Grenadiers, France. 175ml £6.10


  • Rice Pudding Spiced Granola, Goats Milk Sorbet £8.00 Bon Courage White Muscadel 50ml £4.00
  • Lemon Tart Fig, Pistachio, Crème Fraîche £8.50 Domaine St-Rémy Crémant d’Alsace 125ml £7.00
  • Ginger Sponge Brandy Snap, Lemon Oats, Crème Anglaise £8.00 Bon Courage White Muscadel 50ml £4.00
  • Chocolate Parfait Peruvian Chocolate, Coffee, Olive Oil, Balsamic £8.50 Domaine St-Rémy Crémant d’Alsace 125ml £7.00
  • Cheese Plate Mrs Kirkham’s Lancashire, Sparkenhoe Red Leicester, Sinodun Hill, 1924, £10.50 Corney & Barrow Ruby Port 50ml £4.00
  • Ice-Cream & Sorbet Vanilla, Damson Ripple, Mascarpone, Strawberry & Prosecco, Gin & Cucumber Sorbet (GFA) £1.50 per scoop