Since the 1880's, the name "Bower's" has been synonymous with exceptional quality, value and attention to ever-increasing customer demands. Ever since Frederick Bower founded "Bower's Butchers" of Malton in 1885, this has been the principal echoed throughout all the family businesses over the last century, including "Bower's Restaurant and Ballroom" which stood proud for 30 years before retirement saw it gracefully close its doors to the public for the last time some 25 years ago.

2004 saw the name "Bower's" make a triumphant return to its roots in Yorkshire. "Bower's Bistro" is the next generation of quality establishments, founded this time by Frederick's Great-Grandson James Bower; whose own career to date has seen a wealth of experience within the hospitality sector.

After learning his craft in various Hotels, Restaurants and Country House Hotels James emerged from the coveted Michelin Starred kitchens of London's Dorchester Hotel, in Park Lane. Outlining his principles from the start, he continued his culinary career and vision as a private Chef De Cuisine, taking him to worldwide locations to cater to the whims of some of the most powerful people in the world.

From Presidents and stars of stage and screen, to diplomats and dignitaries, the standard has remained tirelessly focused on providing exceptional food and unsurpassed standards of service combining quality, value and attention to detail. These are the true foundations upon which Bower's Bistro, comes to you... the customer.

Joining Bower’s in March 2005 Mr. Mathew Colley took the reigns as Head Chef and breathed new life, passion and professionalism into its busy kitchen. Having held several head Chef positions in various high profile restaurants and hotels throughout Yorkshire, 34 year old Mathew was swift to showcase his talents and carve a niche for his exceptional cooking ability.


Uncompromising in the demand for using only the finest, freshest, seasonal ingredients, Mathew’s meticulous attention to detail and consistently high standards in respect of menu choice, presentation & flavour saw him attain the Bistro’s first accolade of an AA Rosette. An indispensible member of the team, he continues to be highly regarded by colleagues, customers and ‘Foodies’ in the know, who return time and time again to experience his creations.