The King's Cow

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

26/10/2026

A cocktail classic by The King’s Cow with its foraged sweet woodruff.

21/10/2026

Viola Winter Wheat

A variety suited to organic, no input farming, Colstrope Farm has sown 1.5 hectares which will yield around 4.5 tons.

Both for The King’s Cow and some specialist bakers.

Already milled by us and used in our sourdough, high in protein and in antioxidants and big in flavour.

20/10/2026

Nearing the end of the season for our orchard pear tarte Tatin, served with foraged hogweed ice cream.

15/10/2026

Made in house, from grain to plate.

Our Farm rye fusilli is milled and extruded here at The King’s Cow, celebrating the quality of our local ingredients and the craft behind every dish.

Paired with roasted squash, black garlic purée and pumpkin seed pesto, the dish brings together earthy, sweet and savoury flavours, finished with roasted squash and fresh oxalis for a delicate acidity and a touch of freshness.

Seasonal ingredients, thoughtful cooking and a little bit of craft.

08/10/2026

Orkney scallop, BBQ leek & roe.

07/10/2026

Orkney scallop, BBQ leek & roe.

Hand-dived Orkney scallops, pan-seared and served with BBQ leek, using every part of both ingredients.

The white of the leek is cooked en papillote, directly in the embers of the BBQ, before being chopped and seasoned with Dijon mustard. The scallop sits on top with diced lemon and a light foam made from the scallop skirts, with a touch of potato for texture.
The green leek tops are burnt down into a powder, bringing a smoky depth to the dish, before it’s finished with crispy leeks and garlic chive flowers picked from the garden.

On the side, toasted milk loaf with a rich scallop roe parfait and a final dusting of burnt leek powder.

From the skirts to the roe, the white of the leek to its burnt green tops — it’s a dish built around making the most of every part.

03/10/2026

Rye, Raspberry & Shiso

Our choux bun is made with Rye harvested a few weeks ago in Hyde field at Colstrope Farm, milled in the Pub larder using our small grain mill.

Inside, different preparations of raspberry and shiso brining sweetness, acidity and the aromatic character from the herb, before then being finished with a raspberry and shiso sorbet.

01/10/2026

Postcard moments.

29/09/2026

Our food is most often a reflection of what surrounds on our farms and in our kitchen garden.

Some ingredients may be with us for weeks, others only for a few days. Rather than working to a fixed menu, the kitchen responds to what we have.

27/09/2026

Pear Tarte Tatin & Hogweed Ice Cream

The hogweed brings its distinive warm, aromatic charcater that works beautifully with the caramelised pear.

Alongside our traditional Tarte Tatin but made with our own orchard pears is the hogweed seed ice cream.

We forage the seeds, pick and sort them before gently toasting and infusing them into the milk to then make this ice cream.

Address

Skirmett
Henley On Thames
RG96TG

Website

http://www.thekingscow.com/

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