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.

Inspired by our Victorian heritage 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.

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: Summer menu 2017


  • Tomato Consommé Basil Oil Caviar £5.50 V (GFA)
  • Beetroot Pickled Beets, Spiced Jelly, Granola £7.50 (V)
  • Wild Salmon Confit Egg Yolk, Butter Sauce, Pea Oil £9.50 (GFA)
  • Lamb’s Tongue Goats’ Curd, Garden Mint, Pearl Barley

Main Courses

  • Beef Fillet Crispy Potato, Summer Cavolo Nero, White Onion, Baby Carrot, Beef Jus £25.00 (GFA)
  • Hogget Rump, Black Pudding Croquette, Carrot, Broad Beans, Smoked Olive, Tomato & Tarragon Jus £19.50
  • Goosnargh Chicken English Asparagus, Black Garlic, Crispy Skin, Jersey Foam £16.50 (GFA)
  • Wild Sea Bass Summer Lettuce, Cucumber, Elderflower £18.50 (GFA)
  • Carrot Spring Roll, Pickled, Smoked, Salt-Baked, Prune £13.50 (V)


  • Chocolate Tart 100s & 1000s, Salted Caramel £8.00
  • Strawberry Textures of Strawberry, White Chocolate, Pistachio £8.00 (GFA)
  • Lemon Parfait Toasted Meringue, Raspberry, Basil £7.50 (GFA)
  • Gooseberry Gooseberry Fool, Ginger, Custard Jelly, Granola £7.50
  • Cheese Plate Mrs Kirkham’s Lancashire, Sparkenhoe Red Leicester, Sinodun Hill, Beenleigh Blue, St. James £9.50 (GFA)
  • Ice-Cream & Sorbet Vanilla, Pistachio, Coconut, Salted Caramel £1.50 per scoop (GFA) Passionfruit, Raspberry, Hendricks Gin & Cucumber Sorbet £1.50 per scoop (GFA)