It's the turn of Jo Myers, from The Swine Bistro, as we continue our 2025 popular festive spotlight—featuring regional businesspeople from across the north answering 12 quickfire questions.

1. What were you hoping to achieve by December when you sat down in January, and did you get there?

In January we had only just got the keys to Otley Road. We didn’t have much time to turn it all around, and money was running out. It was a huge effort to get there, so in January the goal was to open, make a bit of a noise and get people in the door as quickly as we could.

Previously, a small team meant we always had the luxury of letting the customer base grow organically, but with a larger team, currently at fifteen members of staff, we needed to grow the customer base quickly and pay bills. And I’m relieved to say we got there!

2. Tell us about three moments from 2025 that made you proud of your business.

Firstly, we’ve got a fantastic team. I was worried about recruitment, but the quality of candidates really confirmed to us that we’d been noticed and people wanted to be a part of the Swine’s next steps.

That was when I realised what we had built had the respect of people in the industry. Of course, being listed in The Good Food Guide's top 100 local restaurants was a big moment. We never thought we had a chance, as the judges came in only two days into our first lunch service. Our goal had been to enter this in 2026, but I put us forward on the off-chance, thinking we had nothing to lose!

And the third is just standing in the restaurant on a busy Saturday night, listening to the buzz and realising what we’ve achieved in only seven months. We've already had birthdays, anniversaries and special celebrations from locals who have become regulars. The aim was always to be a local restaurant and hope that we were accepted as part of the community. To have that happen so quickly makes me very proud.

3. What's been your biggest headache this year - supply chains, recruitment, costs, or something else entirely?

Scaling up has been challenging. It’s been a steep learning curve. We’ve gone from 65 covers a week on North Street to, at our busiest this year, 350 covers. That's huge, and it took a while to get our heads around the numbers. Something that we used to spend hundreds on became thousands overnight. But it’s not just the finances; it’s the volume of stuff needed and the amount of man-hours to process ingredients. I underestimated how much time I would spend on admin. I found I was doing three people's jobs and actually needed to take on someone to take the load off me. I became someone who had an assistant manager. I didn’t expect that in my first year of expansion!

4. If you had to describe 2025 using a Christmas film title, which would you choose?

Do you remember Trading Places? Not a Christmas film, but set at Christmas. We’ve literally traded North Street for Otley Road in an attempt to make our fortunes (hahaha)

5. What's your number one priority for January?

Next year is about further growth. Despite the doom and gloom out there, we are optimistic. Growing the outside catering. We’ve done a few weddings and events, but now we have the space, it’s about capitalising on this and using our reputation to bring in those new customers. We also have plans for the old North Street unit… watch this space!

6. Which business in the region has caught your eye this year - for all the right reasons?

There are some women whose hard work is paying off, and their businesses are growing despite the economic climate. Chef Fern is about to open a second Leeds restaurant; The Savy Baker is opening in the centre of Leeds, which is very impressive. And House of Koko has opened a third coffee shop in Leeds. A special mention for Marni at Empowered Ladies. I started lifting weights at her gym around two months ago, and it’s truly a special place. No egos. No pretence. Just a group of women who support you wherever you are in your fitness
journey. And Marni created that.

7. Crystal ball time: what does 2026 hold for businesses like yours?

2026 will be tough. Customers will continue to look for value for money. And at a time when costs are still high that's very hard to do. We try to give customers something they can't find elsewhere, a different experience that's worth the money they pay when they come through our doors.

8. This Christmas, are you a "full production" household or a "feet up and telly" one?

Christmas is about relaxing for us. A few years ago, after a bit of a meltdown, I decided the big production wasn’t worth it. Now it's a stripped-back Christmas lunch. And board games afterwards. Or not. No pressure, just quality family time.

9. Crackers, Brussels sprouts, or pudding - which one best describes your year?

Pudding. This year has definitely been a big, bejewelled Christmas Pudding.

10. Which business book, podcast or piece of advice has been your "surprise hit" of the year?

I’ve always felt a bit of imposter syndrome when it comes to business. I’ve never really been one for business books/podcasts and I maybe shied away from thinking I wasn't actually in business. I thought I just ran a sandwich shop. Then it was a cafe. Then it was a pop-up come restaurant. I never felt completely taken seriously. But now it’s a restaurant with outside catering. And a couple of other brands. And I’ve realised that I did this. I turned a sandwich shop into a restaurant that's won awards. So maybe I’ll start listening to business podcasts. But I probably won’t. I’ll just keep doing what I think is right for my business.

11. As you wind down for the festive break, what are you most looking forward to switching off from?

I’m looking forward to some peace and quiet. I love what I do. I love all the people around me. But I am looking forward to some quiet time to indulge in my hobbies that have been very neglected over the last year.

12. In 25 or fewer, what would you say to your customers, teams and stakeholders as we head into 2026?

Thank you for all the tremendous support you have all shown us over our hardest year but the most rewarding year. Here’s to 2026.