The Cow

- Last updated on GMT

Related tags: Foie gras, Seafood

Owner: Tom Conran Head chef: Martin Hurrell Covers: 32 in bar; 32 in dining room Covers per week: 1,000 Best-selling dishes: fish stew, rouille &...

Owner: Tom Conran

Head chef: Martin Hurrell

Covers: 32 in bar; 32 in dining room

Covers per week: 1,000

Best-selling dishes: fish stew, rouille & croutons (£11.50); oyster selection, including Irish rock and Falmouth Bay oysters.

On the menu:

Bar: sausages braised in beer & onions (£9.25); côte de boeuf, green peppercorn & whiskey butter (£15.50). Dining room: borsch, crème fraîche (£5.50); ballotine of foie gras, cornichons, chutney (£9); sautéed squid, chorizo, peppers, chickpeas (£9).

Mains: wild mushroom risotto, dandelion salad (£16); veal escalope, spinach, celeriac & potato gratin (£19); Welsh black rump, bubble & squeak (£19.50); seafood platter - whole crab, eight Fines de Claires and 12 rock oysters, cherrystone clams, pint of prawns, whelks & winkles (£52.00).

Chef's favourite ingredients: Salt.

Martin says that it's easy to over-season and much harder to season dishes perfectly. He particularly enjoys cooking more unusual fare such as squirrel, whelk and squid burgers.

Three things that make your pub stand out from the crowd: Good oysters; relaxed atmosphere; and quality ingredients.

Best-selling beer: Guinness; guest ales from Red Squirrel brewery.

The Cow 89 Westbourne Park Road, London, W2 020 7221 0021 www.thecowlondon.co.uk

Related topics: Other operators

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