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