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.

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.
  • Have a look at our wine list here.
  • Read our Accessibility Guide here.


1863 Bistro: Sample Menu 2018


  • Cauliflower Consommé Mrs Kirkham’s Cheddar Curd, Buckwheat Cracker (V) £6.50
  • Heritage Carrot Pinenut, Granola, Pesto V £7.50 Albarino, Alba Vega, Spain 125ml £5.10
  • Belly Pork Dumpling 
Brioche, Winter Leeks (GFA) £7.50 Viognier, Domaine du Bosc, France 125ml £3.90
  • Smoked Salmon 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
  • Lamb Rump White Turnip, Celeriac Croquette £20.50 Rioja, Santiago Reserva, Spain 175ml £6.70
  • Goosnargh Chicken Morel Mushrooms, Crispy Skin, Truffled Potato £18.50 Chardonnay, Les Grenadiers, France 175ml £5.60
  • Skrei Cod Wild Garlic, Braised Chicory, Brown Butter Potatoes £18.50 Chenin Blanc, Land of Good Hope, South Africa 175ml £6.00
  • Butternut Squash Charred Squash, Sinodun Hill, Lemon Crumb (V) £13.50 Pinot Grigio, Montevento, Italy 175ml £4.80


  • Yorkshire Rhubarb Custard Jelly, Meringue, Almond £7.50 Bon Courage, White Muscadel 50ml £4.00
  • Michel Cluizel Chocolate 63% Mousse, Aero, Blood Orange £8.00 Lustau, Pedro Ximenez, Spain 25ml £4.50
  • Damson Cheesecake White Chocolate, Milk Sorbet £7.00 Eradus, “Sticky Mickey”, New Zealand 50ml £7.50
  • Our Sticky Toffee Medjool Dates, Toffee, Vanilla £8.00 Bon Courage, White Muscadel 50ml £4.00
  • Ice-Cream & Sorbet Vanilla, Sticky Toffee Sauce, Latte. £1.50 per Scoop (GFA) Blood Orange, Milk, Damson £1.50 per Scoop (GFA) £1.50 per Scoop
  • Cheese Plate Mrs Kirkham’s Lancashire, Sparkenhoe Red Leicester, Ragstone, 1924, Juno, Chutney, Artisan Biscuits (GFA) £10.50 Corney & Barrow Tawny Port 50ml £4.95