The King's Cow

A 300-year-old inn in the Chilterns. Farm to Fork dining.

24/09/2026

As a chef, it’s great to have so many ingredients growing on the doorstep of The King’s Cow.

Just outside the front of the pub we have pears growing alongside chocolate mint - both of which are currently in desserts..

Having this connection with whats growing around us is a huge part of how we want to cook at The King’s Cow. Picking when they are at their best.

23/09/2026

lets see what the closed cookpot and lid as last photo looks

Tomato Cookpot, Ricotta & Grissino

The base layer of this cookpot dish is made with fresh tomatoes and yesterday’s spelt sourdough - giving the spare bread another purpose while adding body and depth to the dish.

Then, a layer of onions caramelised with the whey which is left over from our making of the ricotta. The natural sugars are released from the whey helping caramelise, bringing richness and sweetness.

The top layer of cherry tomatoes are blanched and peeled and set over the onions and slowly cooked in the oven to concentrate their flavour while keeping their shape.

Served with our homemade ricotta and a crisp tomato grissino which is seasoned with the skins.

20/09/2026

The King’s Cow is very much ‘farm to fork’ and ‘nose to tail’ in our ethos. Our two farms are both ‘Pasture for Life’ certified. This approach to farming livestock is at the heart of the journey that led to The King’s Cow.

For the planet and nature:

Grazing ruminants are ecosystem engineers, and the most important factor shaping and stabilising the biodiversity of our pastureland. Remove grazing animals, and this biodiversity would be lost.

Higher species richness above ground, restoring nature, translates to greater life beneath our feet. Managed grazing is associated with positive measures of soil health, from soil moisture content, carbon and nitrogen levels to soil invertebrate abundance.

For our health:

As humans, we are told that having a diverse, unprocessed diet is key to our health. The same is true for animals.

100% pasture fed animals produce incredibly nutrient rich meat, with higher levels of healthy omega 3 fats and vitamins.

16/09/2026

There’s something special about how the light changes in here.

Early morning light comes through the greenhouse and slowly makes its way across the dining room, as we
get everything ready for the days ahead, and each morning brings something different.

It’s these little details that make The King’s Cow feel so connected to its rich history.

12/09/2026

Our Dexter beef is naturally rich in omega 3, thanks in part to the pasture based diet of our cattle.

Raised at Colstrope Farm, their diet is built around the forage they graze, helping to create beef with its distinctive richness, depth and character.

Once prepared, selected cuts are then carefully aged for around 45 days, depending on the cut and the individual animal.

During this time, the beef slowly matures, concentrating its flavour while developing the tenderness and texture we look for.

09/09/2026

The building’s original character naturally shapes a collection of spaces, moving from intimate, softly lit corners to generous, light filled dining rooms.

The relationship between light, shadow and material has been carefully considered throughout, with thoughtful architectural choices and handcrafted details adding depth and warmth while maintaining a strong connection to the building’s heritage.

Each element has been considered with respect for what came before, while creating a space that feels natural, welcoming and at home in the present.

06/09/2026

Dexter beef jus.

Served alongside our Dexter steaks, the jus is made using the beef offcuts and trimmings, allowing us to make use of as much of each animal as possible.

The offcuts are slowly cooked down to create a deep flavourful beef jus, before being finished with freshly cut chives from The King’s Cow garden and our preserved wild garlic capers.

The wild garlic capers are foraged locally earlier in the season and pickled, preserving them for use throughout the year. Their acidity cuts through the richness of the beef and brings freshness to the finished sauce.

04/09/2026

Sweet Woodruff Espresso Martini

A King’s Cow take on the classic espresso martini, built around one of the ingredients growing right on our doorstep.

Sweet woodruff is foraged from Chiltern Ridge Farm and from our own garden at The King’s Cow. Once picked, we infuse it into vodka, capturing its distinctive aromatic flavours of vanilla and freshly cut hay, which become the foundation of the cocktail.

We shake the infused vodka with freshly brewed Anonymous Coffee espresso, then finish the drink with a fine powder made from the spent coffee grounds, giving an ingredient that would ordinarily be discarded another use.

A small pinch of Dorset sea salt finishes the drink, helping to lift the flavours of the coffee and sweet woodruff.

Foraged locally, made in house and with waste considered at every stage, this is a little snapshot of how we like to do things at The King’s Cow.

03/09/2026

The Red Poll cows at our Chiltern Ridge Farm, near the pub, are enjoying some shade, with their diet supplemented by hay produced here on the farm.

We farm Dexter cows at Colstrope Farm and Red Polls at Chiltern Ridge Farm. Both are traditional English breeds, relatively small in size and ideally suited to our mixed regenerative farming systems.

01/09/2026

A 300-year-old Inn in the Chilterns, The Kings Cow brings together field, kitchen and table.

Address

Skirmett
Henley On Thames
RG96TG

Website

http://www.thekingscow.com/

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