Restaurant expands into former hair salon
The Swine Bistro (previously Swine that Dines), an independent Leeds restaurant run by chef couple Jo and Stu Myers, will soon open 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 4 April 2025.
Executive chef Stu Myers and new head chef, Kirsty Cheetham, have developed an expanded menu while staying true to the restaurant’s culinary roots
The menu will change seasonally with weekly specials. Highlights 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 has allowed the team to curate a bigger wine list which will feature natural wines from Wayward Wines and Latitude Wines as well as local beers from Ilkley Brewery and Horsforth Brewery.
Jo Myers 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 supervision of development chef, Paul Bullock. He 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.
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, surpassing its original target of £25,000.
From 4 April the new Swine Bistro restaurant will be open Wednesday to Saturday for lunch and dinner.
