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The Cow

Guinness and oysters, Notting Hill style

GastropubCocktailsBrunch
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About The Cow

A faux-Irish saloon bar downstairs and a proper dining room up top, built around the signature pairing of stout and shellfish.

Opened in the 1990s by Tom Conran, The Cow set the template for the modern gastropub with its combination of a scruffy-smart Irish boozer downstairs and white-tablecloth seafood upstairs. Regulars come for the house special of a pint of prawns or a plate of native oysters alongside a glass of Guinness, while the upstairs dining room turns out crab tagliolini and whole grilled fish. It remains a fixture of the Westbourne Park social scene, popular with a well-heeled but unstuffy crowd.

On tap

Guinness poured properly is the house obsession, backed by a serious wine list and a good spread of cocktails.

Food

Seafood-led, from oysters and whelks at the bar to a daily-changing upstairs menu of crab, fish and shellfish.

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