20 June 2024

A new café, bar and bistro has opened in Salisbury city centre

A new café, bar and bistro serving fresh food and drink has opened on the corner of Endless Street and Blue Boar Row.

Amanda Daley’s new venture ‘Pickled Frog’ will be serving tapas, sharing boards and Cheeseboards along with organic English wines, coffee, and cake.

Amanda says she is looking to do something different, providing somewhere where people can relax and enjoy a chilled environment alongside bold food.

Fresh, quality ingredients are at the heart of Pickled Frog. All their food is fresh with their watercress coming from chalk valley, cheese from Wessex, smoked salmon from Foreman Field in London and Pâté from Scotland. This makes their charcuterie boards completely British sourced.

They also have vegan, vegetarian, and gluten-free options on their menu. There are light bites and nibbles available throughout the day, as well as coffee and cake from 9am.

Kevin Daley, from Pickled Frog said, “We are just thinking; sitting there while sharing some bold food and just chatting and relaxing, you know something a bit different. So, we try to pick lots of different things for our menu.”

Kevin and Amanda run the Salisbury Museum Café and their son Robert runs The Bell & Crown.

The family say they try to highlight three different concepts across their businesses.

“The Bell & Crown is your traditional pub with vibrant events, cocktails and interactive darts, Salisbury Museum Café is more family orientated or somewhere to have afternoon tea, and the aim with Pickled Frog is to create a chill relaxed vibe for everyone.”

BID Business Manager, Dan Collins added, “It is amazing to see this new eatery come to Salisbury in such a spectacular building. Pickled Frog will be bringing an exciting dining experience to our city with the idea of sharing boards and local food and wine being showcased as the very centre of the business.”

Pickled Frog is currently open from 9am to 5pm Monday to Sunday with the potential for evening opening times in the summer months.

Written by
Beth Doherty
View all articles
Written by Beth Doherty