A petite French bistro, cooked twice a day.
Forty years, one small kitchen
Lesley has cooked for over forty years and opened Franklyns in December 2021. The idea was a petite, simple-style bistro with a short menu and a small wine list, inspired by the French cuisine she loves and her yearly visits to Provence in the South of France.
Franklyns Bistro · French bistro & cellar bar
Franklyns Bistro · French bistro & cellar barLunch and dinner, cooked twice a day
Monday, Tuesday and Sunday are closed. Wednesday to Saturday, lunch is 12:00 to 15:00 and dinner is 18:00 to 23:00. The board changes daily and is altered twice a day for lunch and dinner, so Lesley can cook and source local produce using seasonal ingredients. It is never quite the same twice.
A candlelit cellar bar downstairs
Upstairs is the bistro; below sits a warm, candlelit cellar bar, with gold globe lights over grey-marble tables, wine racks and gilt mirrors. Vegetarian plates are always on the board, and dishes can be altered depending on dietary requirements. It is a relaxed bistro with a rustic and warm atmosphere. Follow us: no social links are currently published. Call 01672 516648 or email hello@franklynsbistro.co.uk.
Franklyns Bistro · French bistro & cellar bar
Franklyns Bistro · French bistro & cellar barFrom Lesley's board
A small family-run bistro and Cellar Bar, opened December 2021. Owner and cook Lesley has been in the trade for over 40 years. Lesley created a petite, simple-style bistro; she most enjoys French cuisine and visits Provence, South of France, every year, which inspired the place. Mon & Tue Closed; Wed-Sat 12:00-15:00 (lunch) and 18:00-23:00 (dinner); Sun Closed. The menu changes daily and is altered twice a day for lunch and dinner, so Lesley can cook and source local produce using seasonal ingredients. A relaxed bistro with a rustic and warm atmosphere. Dishes can be altered depending on dietary requirements. Moules and Frites, served in garlic, cream and white wine sauce. Croque Monsieur with green leaves and dressing. Chicken Liver Parfait with apple and ginger chutney and toast fingers. Beef Bourguignon with pomme puree. Baked Camembert with pear chutney and crusty bread. Coq au Vin. Baked Brie with cranberry coulis and green leaves. Garlic Mushrooms and crusty bread. Beef Fillet Chasseur. Seafood Parmentier. Beef Parmentier. Pork Normande. Toulouse Sausage and Leek Pie with Provence herbs. Vegetarian: Goats Cheese, Spinach and Ricotta Tart. Vegetarian: Garlic Mushrooms with Tomato on Toast. Vegetarian: Filo Basket with Mediterranean vegetables. Vegetarian: Mushroom Risotto. Gold FRANKLYNS BISTRO deco roundel logo on black. Upstairs bistro + downstairs candlelit cellar bar, gold globe lights, grey-marble tables, wine racks, gilt mirrors.
A small room, a short menu, and a warm cellar bar downstairs.
Inside Franklyns Bistro
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A small room, a short menu, and a warm cellar bar downstairs.
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