The King's Cow

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

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.

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.

Address

Skirmett
Henley On Thames
RG96TG

Website

http://www.thekingscow.com/

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