February is all about love, after all there is a whole day dedicated to St Valentine. Obviously, the initial meaning is to spend time with loved ones, but we thought we’d share with you our love for food here at The Cock O’Barton.
All our dishes are carefully curated and devised by our talented team of chefs, who all have a firm passion for cooking. Our menus showcase good quality seasonal food that include locally sourced ingredients, and of course, are all thoughtfully made with love.
You could say we know how to handle a burger or two here at The Cob considering how popular our burger nights are, (£10 for a beer and a burger?! YES PLEASE) but creating dishes from around the world, different flavours the village of Barton may not have experienced, is something we thrive on too.
Let’s talk STEAK! After some really detailed and much needed steak taste testing, we now use Castell Howell as our main source for our meat including Celtic Pride Welsh beef. Celtic Pride provide consistently high-quality Welsh beef that adhere to the highest welfare standards and have full traceability within the country of origin. The love and attention that is apparent from field to plate is something that we are proud to be a part of. If you haven’t yet tried one of our delicious 45-day-aged rump or ribeye steaks, book a table and see for yourself why we chose Castell Howell!
Not so much a meat-lover and prefer to live a meat-free life? Here at the Cock O’Barton we love coming up with fresh, new ideas for our extensive VEGAN menu, from pulled jackfruit bao buns to vegan halloumi burgers and vegetable masalas and more. For those of you who have a sweet-tooth, Backford Belles supply us with dairy-free ice cream including mint choc chip as well as a range of sorbets and we have even created a vegan Eton mess - using aquafaba to make meringues! What’s not to love?
With Spring on the horizon our chefs have been busy putting together a new menu. Spring is all about fresh, vibrant flavours and we can’t wait to show you what we have in store. Don’t worry though, we’ve decided to keep some firm favourites including the duck ramen and chestnut mushroom and spinach farfalle. But if you thought we were going to let you in on what new dishes are coming, you’re going to have to wait until March!
‘There is no love sincerer than the love of food’
To view our current menus, click here