1863 offers innovative food prepared with skill and love by a dedicated kitchen team, served by knowledgeable and professional staff in a relaxed environment.
We believe a beginning should have an end. Therefore we offer carefully-structured menus that allow you to savour all three courses yet not feel ‘stuffed’ by the end. Whilst the quality, flavour and seasonality of our food will always be paramount, we pride ourselves on offering a casual dinning experience in a welcoming, relaxed atmosphere underpinned by a professional and knowledgeable team. Our frequently-changing menu means that customers regularly return (some as often as once a week!) to try the latest new dish.
In the kitchen, Head Chef, Phil Corrie leads a young, talented and ambitious team comprising four chefs with a combined mean age of 24.5 years! Between them they’ve worked with over 30 local, regional and national suppliers to create hundreds of dishes – there is always something new in development in the 1863 kitchen.