Mark who can be seen in the middle, has a keen eye for detail and knows the importance of perseverance and consistency. From the customer to the colleague, Mark focuses on the people as the most valuable part of any business.
Having been brought up above a country pub, hospitality is all Mark has ever known. As his parents and grandparents ran pubs and his uncle has his own Bristol brewery (Hop Union), hospitality is undoubtedly in the blood. Following the successful sale of part of his pub business in 2021, Mark went on a mission to start a new steak restaurant brand and so Cow & Sow was born.
View Mark’s career timeline HERE
Jason Mead of Hyde & Co, although a friend of mine, I have respect for anyone who can juggle so many brands and remain relevant for so long. Seven Lucky Gods is one of my favourite Bristol restaurants. I also admire my good friend Jake Heenan alongside Luke Morahan, of Burra cafes. Burra is a great concept and they have aspirations to grow so it’s good to share notes as we go!
Will Beckett & Huw Gott of Hawksmoor steak restaurants without a doubt. These guys have built a brilliant, unpretentious brand from the ground up. Kudos to them, Hawksmoor has always been and always will be my inspiration as I continue to develop the Cow & Sow brand.
Tom is seen to the left of the image, has over 20 years of experience in the hospitality industry and his passion for all things food and drink has seen him move from Brighton to London to Bristol (with an 18-month world tour in between).
Originally joining Mark within his gastro pubs in 2020, Tom has since been integral in the development and launch of Cow & Sow to date.
I live in Clifton so I enjoy a drink or two at 22 Clifton. It’s a nice concept with personalised wine lockers.
I love a red wine and Malbec in particular. Really excited to see our very own Malbec land on the Cow & Sow list soon!
Freek can be seen to the right of the image above. Born in the Netherlands, Freek moved to Cheltenham, UK, in 2002. Forging his UK career as head chef of a 2 Rosette restaurant, he has since worked all over the South West from the Cotswolds to Bristol and Bath.
Having worked for a brief stint with Mark in the OHH Pub Company in 2012, Freek returned in 2021 and proved invaluable as the company navigated it’s way through the aftermath of the pandemic. Alongside Mark since the inception of Cow & Sow, Freek’s focus is always on the customer as he strives to motivate his teams to offer best in class from flavours on the plates to the delivery to those discerning guests. His attention to detail, people and kitchen management skills are unrivalled.
I am most often on the frontline, day and night between both Bristol kitchens driving standards and supporting my teams.
I’m biased of course, but it has to be a Tomahawk steak. The fatty centre cooks into the meat resulting in the most flavoursome of all of the cuts. Alongside a dollop of chimichurri and a side of smoked bacon dauphinoise is just heaven!
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