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Don’t lose your authenticity Jo!

Written by jomyers@thegreedypigkitchen.co.uk on . Posted in bulletins, Blog. No Comments on Don’t lose your authenticity Jo!

We’d smashed the crowd funder! We were in talks with a landlord. We were a bit high on it all and then one night someone said to me “Don’t lose your authenticity, Jo!” At the time I wasn’t sure how to react. You see change has never been something we’ve been frightened of. In fact at times we’ve embraced it. Leave our jobs to run a sandwich shop. Exciting. Change the sandwich shop into a brunch place. The next step. Do small plates in the evening, some pies on a Sunday. Evolution. Add another brand, do takeaways, bake bread. Water off a ducks back. 

So when someone says “you wont change will you Jo?”, I don’t know how to respond. Because I look around this tiny little room on North Street and I think “we’ve done nothing but change”. Of course not every change has been successful. Our attempt at an alternative Sunday lunch didn’t take off. Brunch was a dud. And quite frankly Nose To Tail Street food was not the money spinner we thought it would be. It turns out not every trend to arrive from London translates in to ringing cash tills in Yorkshire. 

So now as we’re about to make our biggest change yet am I scared?? Oh my god! So scared! 

I’m scared in a way I’ve never been before. Because this time we are moving out of the security of this little shop on North Street. A place that I’ve come to love and hate in equal measures. It’s been a constant through all the twists, turns and pivots. I’ve proudly defended it when it’s been attacked by those wanting something more slick and high end. I’ve beamed in pride when it’s amazed those who doubted it. And now I’m abandoning it. 

What if the Swine is a thing that can only happen here. In this place?

The fear at times has been almost paralysing. And then I went to The Sunday Sessions at The Attic on Sheaf Street.

So a bit of background for all of my dear readers not Leeds based. Once there was a small pub. And it grew both in size and stature. As the years passed people came for first dates, then second dates and some even came for weddings. There were birthdays and anniversaries celebrated. Friends were met and made. On Sundays whole families sat down to lunch. Doting grandparents sat at big tables exclaiming over babies’ new words. Board games were played on Wednesday. Local beers were drank after work on Tuesdays. It was The Reli and it was loved. 

It was a place where you felt safe enough to drink a glass of wine alone, tired after a day where nothing had gone right and all you wanted to do was be quiet on the rickety bench outside, in the early evening sun, and reflect on how you were going to do things better the next day. And maybe you’d be joined for a quick chat by one of the chefs just finishing shift, before he got off home. 

It was a lot of things to a lot of people, and I thought it was gone

image Betty Longhorn

But then I walked into The Attic and it was all just there. In the warmth of the hug from Becs as she came from behind the bar to greet me. In the cries of happy surprise as I met people I hadn’t seen since the old days. I sat at a table with friends. They introduced me to new friends. For a couple of hours on a blustery grey Sunday I laughed and forgot my fears. Comfortable enough to start up a conversation with a young couple sat behind us. Shouting over to a Facebook friend, known but not an intimate. It was a place of warmth and safety in an uncertain world. It was The Reli.

But of course it’s not. Times have changed and we can’t go back. But It’s made me realise that The Swine isn’t just bricks and mortar. It’s Jo and Stu. It’s Paul. It’s the couple who come in early doors so they can be home for a TV binge. The couple who have us on their restaurant rotation. The woman who will only ever comes with her friend when she visits from London. For those catch ups without anyone else to disturb them. The Swine is their place. There’s guy who comes for lunch after donating blood. And yes, the guy who said “don’t lose your authenticity Jo.” 

Am I still scared? Yes. Of course. But do I have a little more belief we can do this. Absolutely. Because I know now that a restaurant is more than tables and chairs. It’s the welcome as you walk through the door. The waive as you leave. The walking away down the street with a big smile on your face because that was just what you needed at that moment in time. 

Long Live The Reli. 

To all those who benefit from the joys of dining out….

Written by jomyers@thegreedypigkitchen.co.uk on . Posted in Blog, bulletins. No Comments on To all those who benefit from the joys of dining out….

I’ve spent a long time staring at a blank page, wondering how to start this. Writer’s block? Hardly. I’ve had these thoughts and the urge to write them down for so long now. But I’ve always been stopped by the fear of what will happen after I hit publish. Because I’m a woman. And women are opinionated. Not passionate. Not driven or focused. They don’t “share their experiences” with us. They have “opinions”. And then we apologise for them. I‘m always apologising for “rambling on”. Even when I’ve been asked to express my views for an interview or podcast.

So after the Jason Atherton Times article earlier this week, I tried to be a bit measured in my response. I tried not to “over react”. I did repost a few things on instagram. I replied once on Atherton’s explanation, I won’t call it an apology. My comment got close to 200 likes and then was deleted. Strange that. Poppy O’Toole’s comment is thankfully still there though, racking up the likes. But of course as one of the most vocal women in the industry, people are going to notice if her comments mysteriously disappear. At time of writing (always wanted to type that) her own instagram post has 26.2k likes and 1074 comments. I wouldn’t be surprised though if Atherton’s non apology post disappears soon, now that it’s done its job of hoovering up all the negative comments.

My comment? What was it so bad that I had to be deleted? “Sexism isn’t a women’s problem. It’s a people problem”. Not all that eloquent I grant you. But it’s was the best I could do in my heightened state of angst. Jason, or those controlling his social media, and not really doing such a great job if you ask me, didn’t seem to like it. But the conversation has moved on from Atherton. He’s just another man in a position of power. 

The silence from other men in the industry is deafening though

Of course not all men. In the past when I’ve seen a post from a man supporting women I will message that man and say “Hey thanks for that. Its appreciated”. This week I messaged abut six men to say thanks. Out of all the men I know and follow in this industry, six of them poked their head above the parapet and said “This isn’t acceptable, this isn’t the industry I want to work in”. These men, mostly young chefs, didn’t just repost somebody else’s post or use crappy emojis in lieu  of comment. They used actual words and said, out loud, NO! THIS MUST STOP!  They recognise that silence is not acceptable. But sadly they are in the minority. 

When on Wednesday the question was posed in The Telegraph “Is this hospitalities #MeToo moment?”, accompanied by a open letter from 70 women in the industry, I briefly thought “Well surely this is going to get some notice?”. And yes it has a bit. Tommy Banks and Calum Franklin have posted so maybe it’ll become the next trendy thing to post about. You know, like a Led by Donkey’s post. But it doesn’t seem to have reached Leeds yet. So far it seems to be me and my twitter / x account. That will be the one that men joke with me about because I express my views on it. I’ve got to the point that when someone says they follow me I laugh and say “sorry about that!”

So I’ve been looking around at those in our city who control the narrative. And they’ve been silent. Usually so eager to tell us their views on the latest food trends and Michelin star predictions. Rating the latest average chain to arrive in Leeds from London. Vocal on where to get the best pint, best pizza, best burger cooked by their best mate who owns a similar business. And yet when a letter is signed by over 70 women in the industry, these men find themselves unable to speak up in support of us. Hiding behind the “it’s not my place to comment”. But as the post says “shitty men only listen to other men.”

Look I get it. The old adage of “yesterday’s news is today’s chip paper” doesn’t ring true anymore. Things hang around on the internet, forever to be brought back up in the comments section of a Jay Rayner review. Speaking out is scary and those carefully built brands can be gone with one tap of the return key. But I encourage you to think about what damage not supporting women does to your brand. I’m afraid guys, a reel on IWD just doesn’t cut it anymore. I want to see more women being interviewed. Hell, I want to see more women doing the interviews. I don’t just want to see them pouring a pint in your bar. I want to see them  on your management teams! And I want to see them every day. Not just once a year, like a special on Great British Sandwich Week. I want to read what women think about art & food and venues. I have money and I’m willing to spend it where someone like me tells me to!!!

And so we come full circle back to my own reservations. Am I damaging my own business by speaking out and criticising my peers? Maybe. Sure I’ll get some support from the women who think the same. I already have. But I doubt I’ll get support from those who decide what you can read, watch or listen to. But then I never did. Because when was the last time you saw me being asked by a man with a microphone where my favourite Italian was?

End of an era…..

Written by jomyers@thegreedypigkitchen.co.uk on . Posted in Blog. 4 Comments on End of an era…..

So it’s nearly time to bid farewell to the original Swine, or The Pig, the OG GP if you will. The tiny sandwich shop that Stu and I moved into over 12 years ago, which has grown and evolved  into the much loved restaurant that it is now.

Goodness though, it’s been a journey! Look at us!! How young and fresh faced we were back then! This is us having just tipped our first ever bag of coffee beans in to the hopper ready to serve our first ever cup of coffee.

If you’ve chatted to me over the years you will know that our motivation for opening The Greedy Pig was simply to work and spend more time together as a family. Working shifts in different industries had put a lot of strain on our relationship and finding time for family life was difficult. There was never any grand plan to take over the world. We simply wanted to be together. I’m not entirely sure our young son Connor expected the unexpected twist his life would take…..

But of course, as you all know, we didn’t stand still. The Pig grew up in to the The Swine. Bacon sandwiches gave way to small plates. Pies appeared. Small Plates became Large Plates, and someitmes they had Schnitzels on them. But now is the time for all this to come to an end…… 

We’re leaving North Street. 

So where are we going???? Ah that’s not for now. That’s for another email. Another blog update or social media post. We’re going to  tease you all a little bit longer about future plans. For now it’s the time to say goodbye to our little home on North Street. 

Our last service on North Street will be Saturday 21st December. So you still have time to persuade the grandparents to babysit for one last Date Night at The Swine. Get your friends together for one last afterwork catch up. There’s time for one last lunch at The Swine before heading out for cocktails. Maybe you’ve got time for just one more pretheatre meal or after cinema debrief when you talk about whatever the heck that film was all about!!! 

So we will be closed during January whilst we put the final touches to  The NEW Swine!!!! Subscribers to our somewhat eratic email updates will all be the first to know when bookings open at our new venue. Keep your eyes peeled…..

Deep Fried Oysters: The Making of a Food Memory

Written by jomyers@thegreedypigkitchen.co.uk on . Posted in Blog. 2 Comments on Deep Fried Oysters: The Making of a Food Memory

A few weeks back we served our Blue Grass Bistro Menu. As usual we’d been late to promote it. I’d finally dragged a menu out of Stu and Paul and sent it off to Laura: Laura does a lot of our social media these days. This generally involves voice messages flying back and forth between me and her early in a morning.

This is my time.

When I’m sat in the swine alone, no blenders whizzing off at inopportune moments. No loud banging of pans or crashing of metal trays. It’s the quiet before the storm. So I tend to sit with my first cup of coffee and record some words about our food. I don’t envy Laura’s job as she tries to understand my messages attempting to describe the thoughts and processes behind our dishes. 

The Blue Grass menu was a tricky one for me to describe. This menu is Paul’s brainchild. In fact, if something has that southern US feel to it on our menu, it’s most likely come from Paul. I’m used to describing Stu’s food. Stu is very European. He’s old-school French. In the summer he’s Italian. Sometimes he’s a bit Spanish. But Paul, he’s very Stateside. 

This menu was full of unfamiliar words and terms. Things I vaguely remember having heard on American TV but never actually seen on a menu. I certainly had never eaten much of it. I mean what even is “succotash’??? 

Fortunately, Laura and I are getting used to each other and she managed to produce some posts that, in turn, managed to attract some diners eager to try something a bit different. And we filled up.

It was a busy night. A full house. I worked out front, with help from Paul. But mainly Paul was making cocktails. Stu was on mains. And Mike was starters and snacks. And for snacks there was Deep Fried Oysters. Have you eaten a deep-fried oyster? I hadn’t. I’ve eaten many many oysters. If there is an oyster on a menu, then I am there for it. But I’m an oyster purist. I don’t want you to mess with my oyster. I want it to taste of the sea. Don’t be adding obscure ingredients to my oyster. If you must, I’ll have some shallots and red wine vinegar. But then step away and leave me and my oyster alone.

So deep-fried oysters were something of a revelation.

Maybe it wasn’t the oyster. Maybe it was the end of a busy night. We were all a little tired. We were all a little hungry. We’d worked pretty hard most of that day, and the day before, prepping for the one-off menu. Maybe it was the “Home On The Range” cocktail Paul served me with the oyster. It could have been the addition of the Green Sauce on the side. Who knows. But, standing there in the tiny kitchen at The Swine, with that oyster and that cocktail, I experienced one of the best food moments of my life. 

Deep Fried Oysters.

Who knew????

RECIPE

GREEN MAYO

250g Spinach

3 Green Chillies

3 Cloves Garlic

500g Aioli or Good Shop Bough Mayo

Blanch the spinach in a pan of salted boiling water. 30 seconds should do it. Remove the spinach from the pan and plunge into a bowl of iced water to stop the cooking process and keep the colour. This is important for something called “Green Mayo”. Drain the spinach when its cool enough to handle and then squeeze out the excess water.

Heat a small amount of oil in a frying pan. Add the chillies and garlic and cook until the skin of the chilli is scorched and blistered. Tip the contents of the pan into a blender with the spinach. Blend until smooth, add extra oil if the blender needs a little help. Stir this puree through your mayo. If you feel the dip needs some acidity then add a squeeze of lime or a splash of white wine vinegar. 

Beyond the Jam Jar: The Sweetness of Summer Captured

Written by jomyers@thegreedypigkitchen.co.uk on . Posted in Blog. No Comments on Beyond the Jam Jar: The Sweetness of Summer Captured

This week has been a busy week at The Swine. It always is at this time of year. With so much fresh produce available sometimes the problem is that there is just too much to choose from!! As you know, there are only a few of us, and until we get into our new kitchen, there is only so much fridge space.

you can almost smell the sweetness of the fruit on the tree

At the end of the night, when Stu is placing the orders for the next day, asking us what we each want, we have to remember we cant prep every vegetable and fruit available; Sad Times!! This is where our love of preserving come in. Jams, chutneys and pickles. We love ’em all!! But, since developing our Alcohol Free drinks menu, cordials have become something of a speciality. This week, I made a new cordial for our menu, Apricot, Fennel & Bay.

Apricots, whose season is as fleeting as a summer breeze

apricots just after delivery to the Swine

Capture the essence of these delicious fruits before they disappear

Now we love apricots but their season is so short; blink and you miss it! So obviously you’d want to preserve these delicious fruits. Often though, their delicate floral flavour gets lost in a preserve. Too much sugar or vinegar and that gentle honey-ness is obliterated.

We find they need a little help to stand out from the crowd.

Last year we made a Blood Orange and Fennel cordial and it went down a storm. Fennel is always our friend in preserves. This year we felt it should make an appearance with apricots. Bay is a little harder to pin down. It has a quiet warmth: it’s a little bit exotic. Nobody’s quite sure what Bay brings to the party but without it you’re left feeling a little bereft.

Combined these three make the ideal drink. Not too sweet. A little intriguing. Grown up even. Interesting enough to drink as an aperitif but not so full on that it distracts from you meal. Perfect.

I’ve given my recipe below. Give it a go. Don’t be scared to try. It’s easier than you might imagine to get a gorgeous sweet elixir.

Sincerely,

Jo & The Swine That Dines Team

Here’s to sunny days, and even sunnier food!

bottled apricot cordial ready for a mid week meal or special pre-theatre drink

Apricot, Fennel & Bay Cordial

  • 500g fresh ripe Apricots
  • 250g sugar
  • 1/2 tablespoon fennel seeds
  • 3-4 fresh Bay Leaves

Halve the fruit. Remove and discard the stones. Put in a deep pan and cover with cold water.
Toast the fennel seeds until they begin to smell fragrant. Add to the pan with the bay leaves. Bring to a simmer and poach the fruit until soft. Leave to cool overnight.

Strain the liquid into a measuring jug and take a note of quantity. Add to a pan and reduce over low heat until you have 500ml. Add 250g sugar and heat until dissolved.

Bottle in sterilised bottles and store in fridge.
Serve 50ml over ice with 150ml of soda.”

We Did It 🥳: The Swine That Dines CrowdFunder Surpassed Its Goal

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We’re bursting with excitement to share some amazing news! We have officially smashed our CrowdFunder goal!

We are so incredibly grateful to each and every one of you who donated to our campaign. Your support means the world to us, and we’ve been truly overwhelmed by the generosity of our community. We’ve received donations from friends, family, loyal customers, and even kind strangers who believe in our vision for The Swine That Dines.

The funds we’ve raised will be instrumental in transforming our dream into reality. We’ll be moving to a new location with a larger kitchen, allowing us to expand our menu with even more delicious and creative dishes, including a wider variety of vegetarian options. We’ll have the space to install new equipment, like that state-of-the-art oven we’ve been eyeing, and we’ll finally have a private dining room to host special events and celebrations. And perhaps most importantly, we’ll be able to offer an apprenticeship program, nurturing the next generation of culinary talent.

Your support means more to us than just the money you donated. It means that you believe in our vision for The Swine That Dines. It means that you want to see us succeed. It means that you are part of our family. We are so grateful for your belief in us, and we promise to continue striving to provide our guests with the best possible dining experience.

From the bottom of our hearts, thank you again for your support!

Sincerely,

Jo & The Swine That Dines Team

Here’s to sunny days, and even sunnier food!

Stu: Culinary Maestro to Reluctant Cookery Show Host

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Hello!

It’s time I introduced you to Stu: The culinary mastermind behind The Swine That Dines.

As some of you may know, Stu’s path to becoming a chef wasn’t exactly straightforward. In fact, it involved a bold decision that initially left me, Jo (the other half of our dynamic duo) a bit worried.

Picture this: young Stu, enrolled in university, seemingly on the path to a traditional career. Then, one day, he announces he’s dropping out to pursue his true passion: cooking. Now, I will be the first to admit that I wasn’t entirely thrilled with this news and wondered if someone who would ditch uni for the kitchen was truly committed to building a future together.

picture of chef stu getting ready for service
This is Stu, doing something, probably with food guessing from what he’s wearing

But Stu had a plan. He invited me over for a home-cooked meal, showcasing his culinary skills and passion for food. That night, over a plate of deliciousness, my doubts melted away. I saw the dedication in his eyes, tasted the flavour in his dishes, and I knew immediately that he was meant to be in the kitchen and cooking for me for the rest of my life.

Fast forward to today, and Stu’s culinary journey has been nothing short of remarkable. He’s honed his skills, developed a unique culinary style, and earned the well-deserved title of “Chef of the Week” in the Yorkshire Evening Post (you can read the full article here).

But there’s another side to Stu you might not know about. Recently, we had an unexpected opportunity to film a cooking video, showcasing one of Stu’s signature dishes: sea trout with cockles. We were expecting a simple photo shoot but it turned into a full-blown cooking show! Neither I nor Stu were quite prepared, and let’s just say Stu isn’t the most comfortable out front of the restaurant, let alone in front of the camera. But despite a few nervous laughs and some good-natured coaching and hosting from me, Stu rose to the occasion, sharing his culinary expertise and passion with the world.

You can watch the video here.

When not cooking or appearing on online cookery shows,
Stu is sometimes carrying ladders and painting shutters

Stu’s journey is a testament to the power of following your dreams and letting your passion guide you. We’re so proud of everything he’s accomplished, and we’re grateful to have him leading the kitchen at The Swine That Dines.

Here’s to sunny days, and even sunnier food!

Jo & The Swine That Dines Family

Jo’s Frangipane: all the way to the BBC

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Jo’s Kitchen: A Slice of Family Life, a Dash of Frangipane, and a Whole Lot of Baking Joy

Hello!

Jo here.

If you don’t know, I’m the one who usually greets you at The Swine and I’m excited to share a bit of my story and my love for baking with you.

I never imagined I’d be running a restaurant, let alone writing a blog post! But here we are, thanks to a dream Stu and I had to spend more time together as a family. Before we opened The Greedy Pig (which later became The Swine That Dines, but that’s a story for another time!), I worked in social services, and Stu was a chef. Our schedules were always clashing, making it hard to have quality time as a family.

Opening our own place changed everything. We could finally work side-by-side, raise our little one together, and share our passion for good food. It’s been quite a journey, and I wouldn’t trade it for anything.

This old picture was taken by the guy who had just installed our lovely new coffee machine… the one that’s still brewing to this very day

Recently, I had the chance to chat with the wonderful Kat Cowan on BBC Radio’s “Yorkshire Kitchen.” We baked up a storm, whipping up my favourite Raspberry Frangipane Tart. I would link you to it, but it’s no longer available so you can’t listen to my dulcet tones in a ‘cook along with Jo’ kind of way. Maybe that’s something for me to do on YouTube one time… or maybe not… but never say never.

Baking has always been a source of joy. It’s a way to relax, get creative, and share something special with others. And it doesn’t have to be complicated! Here are a few tips I’ve picked up along the way:

  • Pastry, No Worries: If making pastry from scratch seems daunting, there’s no shame in using a good ready-to-bake one from the supermarket. But if you do want to give it a go, don’t stress about it. Keep your ingredients cool, use a food mixer if you have one, and most importantly handle as little as possible and keep it in the fridge. It’s cool ingredients, not cool hands that are required: a hot flush won’t ruin a tart.
  • Frangipane, but not quite a Bakewell: to make this closer to a Bakewell Tart, leave out the sliced almonds and top instead with icing and maybe a glacé cherry or two. Also, since listening back to my time on the BBC (did I mention I was on the Radio…?) I’ve had the time to Google check my thoughts on the subject (not that is really matters) and it looks like it is always Frangipane although it is named after the Marquis Frangipani.
  • Relax and Enjoy: Like our restaurant, keep things chilled and relaxed, just like your pastry. Don’t be afraid of failure: it’ll turn out fine. It may have a slightly ‘darker’ patch and a lighter bit. It’ll still taste great. I’ve lost track of the number of bakes that either didn’t bake or baked too much but were still thoroughly enjoyable.
  • Swearing: you never really realise how much you swear until you’re making a conscious effort not to on radio. A few words under your breath can really help to relieve the stress of a moment and remind you that you’re baking to relax or learn something not to burden additional stress on you
  • Vanilla Magic: A splash of vanilla can really elevate the flavour of your bakes, no matter what kind you use – extract, paste, essence, it all works! It won’t become a vanilla sponge but it will add a little something: you’ll know if it’s not there. Buy what you can afford: you’ll get no shame from me.
  • Simple Pleasures: There’s something special about a simple sponge cake, like a Victoria Sponge. Just go easy on the icing sugar; let the cake’s natural flavours shine through.
  • Butter: that is all.

I hope these tips inspire you to get in the kitchen and start baking! And remember, whether it’s a fancy tart or a humble sponge, the most important ingredient is always love.

Here’s to sunnier food!

Jo (The Swine That Dines Family)

Jo’s Fragnipane Recipe

Ingredients:

Sweet pastry, ready rolled or your preferred recipe.

Chapter One: It Started with a Pig

Written by jomyers@thegreedypigkitchen.co.uk on . Posted in Blog.

From ‘Greedy Pig’ to ‘The Swine That Dines’: Our Journey to a New Home (and a Few Ox Tongues Along the Way)

Welcome to the first-ever blog post from The Swine That Dines! We’re excited to have you join us on this new adventure where we’ll be sharing tales of past successes (and a few not-so-successes), upcoming events, things that inspire us, and – most importantly – delicious recipes from our kitchen to yours.

You’ll find dishes from years gone by, creations that never quite found their place on our menu, and more than a few sweet treats to tempt your taste buds.

Best Start at the Beginning

Back in 2012, we embarked on a culinary journey that led us from a tiny sandwich shop to the restaurant we are today – a story that began with sandwiches, evolved with unexpected detours, and culminated in an outpouring of community support.

Our new adventure began with our taking over The Greedy Pig: a charming little sandwich shop on North Street. We had always dreamed of running a restaurant, but at the time, this cosy space was the perfect starting point. With just one griddle, one oven, and (surprisingly!) no customer toilet, we focused our energy on crafting the most delicious breakfasts in Leeds.

And you know what? Word got out! Soon, queues formed outside our 14-seater cafe on Saturday mornings, and we even caught the attention of national newspapers, earning a spot on their “best brunches” lists. To make our little haven even more welcoming, we hosted a “Pie Night” that was so popular, people lined up around the block, and we finally had the funds to add a much-needed customer toilet.

Over time, The Greedy Pig evolved into something more. We expanded our hours, knocked down a wall (literally!), and transformed the space into a proper restaurant. We dared to be different, introducing Leeds to the unexpected delights of ox tongue and embracing a “nose to tail” philosophy that celebrated sustainable practices. We even started a monthly vegetarian menu, which quickly became a beloved tradition.

Through it all, we’ve always believed that good food should be accessible to everyone. Whether you’re a seasoned foodie or simply curious about new flavours, we’ve always strived to create a welcoming space where everyone feels comfortable.

Now, we’re thrilled to embark on the next chapter of our culinary adventure. We’ve found a wonderful new home, just a short stroll from our current location, that will allow us to create the restaurant we’ve always envisioned. Thanks to the incredible support we received during our crowdfunding campaign (more on that in a moment!), we’ll be able to build a larger kitchen (complete with a dishwasher!), a private dining room, and even a ground-level accessible toilet. We’re also excited to expand our team, including welcoming an apprentice chef to share our passion for food with the next generation.

the night we launched The Swine
This was the night we launched The Swine That Dines as a permanent thing

If you thought we were perfectly located for a pre-theatre meal before, you’ll definitely believe it now. Ahhhh…. the news we’re yet to share… We will let you know the new location soon 🤫

Speaking of our crowdfunding campaign, we were truly overwhelmed by the love and generosity shown by our community. Reaching our initial target in under 48 hours was a humbling and joyous experience. Thanks to your support, we can now take our outside catering business to new heights and make our new restaurant even more special.

We can’t wait to welcome you to our new home soon. Stay tuned for more updates on our progress and details about the new location. In the meantime, know that The Swine That Dines will always be a place where you can relax, enjoy delicious food, and feel like part of our extended family.

Here’s to sunnier food!

Jo & Stu