Restaurant News is sponsored by The Kitchen Porters Club
Cow & Sow, the B Corp certified, premium steakhouse group with restaurants across Bristol and Birmingham, has announced the opening of a Kitchen Farm. The Kitchen Farm, which is already in operation, will deliver fresh, organic produce straight from grassland to grill, across all three restaurants, leading the group into a new era of steakhouse.
To head up the Bristol-based Kitchen Farm, Cow & Sow has appointed a Head Grower. Amanda Sinclair has been working on the land since January, preparing the ground and beginning to plant produce across the 35 custom-built beds and polytunnel.
Amanda has adopted a no-dig method, using cardboard, compost and wood chips to protect soil health and has already been growing produce including onions, leeks, celeriac, fennel and several varieties of lettuce. Following the build of a new polytunnel, Amanda has already been able to start harvesting crops to be served up to customers in Cow & Sow restaurants.
Amanda honed her skills while completing a Level 3 Crop Technician apprenticeship with the National Trust. Amanda tended Tyntesfield, a gothic revival house with extensive gardens located near Wraxhall, Bristol, where she also grew a love for cultivating fruit and vegetables, which were picked and hand-delivered to their on-site restaurant.
Amanda Sinclair, Head Grower, said: “I’m so excited to finally reveal that the Cow & Sow Kitchen Farm is open and in operation. Since January we’ve been working hard to create the best possible growing conditions for all our amazing produce and it’s been incredible to see the literal fruits of our labour already being eaten in restaurants. Things in the growing world don’t always run to schedule and the weather has been more than a little challenging over the past months, but our seeds and larger sowings of spinach, radishes, rocket and hispi cabbage are flourishing and it’s a pleasure to see all of our crops start making their way to guest’s plates.”
Cow & Sow was awarded B Corp Certification for the team’s commitment to being people-first, planet-positive and acting as a force for good. Also a Green Small Business Certified member, group initiatives include a partnership with Frank Water to raise awareness and funds of global water poverty and working with FareShare to redistribute surplus food to local charities, schools and community groups. The Cow & Sow Kitchen Farm is going one step further in the group’s mission to mitigate and offset carbon impact, utilising sustainable growing techniques and minimising food miles, in the new arm to the business.
Mark Warburton, Founder of Cow & Sow, said: “As a B-Corp certified group, people and the planet remain at the heart of the Cow & Sow ethos and we try to make a positive impact daily. With the opening of our Kitchen Farm, we now have more control over what we’re serving in our restaurants and we can guarantee the freshest possible produce, setting us apart from other steakhouses. I’m so proud to be adding another site to the Cow & Sow group, the farm will help us redefine the culinary experience we can offer to guests and make sure we’re living our values every day. We have some really big and exciting plans for the Farm and can’t wait to reveal more in due course.”
Restaurant News is sponsored by The Kitchen Porters Club
