Review on The Cow
Tom Conran (son of Sir Terence) has ire-invented and transformed this Bayswater drinkers' den, although the place still looks as if it is living in the 1950s. The ground floor bar is now famed as one of the best spots in town for plates of oysters and pints of Guinness; menus painted on mirrors add to the feeling of 're-born London pub meets French bistro'.
Gargantuan seafood platters are the main attraction (you can spot the displays of shellfish and crustacea as soon as you go through the door). On Saturdays there's a brunch menu with a wide selection of seafood, sausages and mash, steaks and the like, while Sunday heralds a 'good old English roast' and a set menu with oysters topping the bill.
Things get more serious in the upstairs dining room, although there's not much in the way of décor. Evening menus keep things interesting without trying to be flash: depending on the time of year, you might encounter confit of duck with black pudding and poached egg, line-caught Cornish cod with spiced chick peas and gremolata, Welsh Black rump with bubble 'n' squeak, roast partridge and desserts such as strawberry crème brûlée or gooseberry fool. The food is backed by an eminently affordable wine list.
The Cow is also featured in: Good Food Guide, Hardens, AA Guide
Rate this RestaurantCuisine
Gastro pub / Modern British
Chef
Martin Hurrell
Restaurant Opening Times
Lunch: 12.00 - 3.30pm Sun
Dinner: 7.00 - 10.30pm Mon-Sat
Accepted credit cards
Visa, Master Card