Cow & Sow opens Bristol kitchen farm to supply its restaurants

Cow & Sow has opened a new kitchen farm in Bristol as part of its plans to grow fresh produce for its restaurants.

The B Corp-certified steakhouse group, which operates restaurants in Bristol and Birmingham, said the new farm will supply organic produce across all three of its sites.

The kitchen farm is already in operation and has been set up to grow vegetables, herbs and salad crops for use in Cow & Sow’s kitchens.

The group has appointed Amanda Sinclair as head grower. She has been working on the land since January, preparing the site and planting produce across 35 custom-built beds and a polytunnel.

Amanda is using a no-dig growing method, with cardboard, compost and wood chips used to protect soil health.

Produce already being grown includes onions, leeks, celeriac, fennel and several varieties of lettuce. Crops from the new polytunnel have already started being harvested and served in Cow & Sow restaurants.

Amanda previously completed a Level 3 Crop Technician apprenticeship with the National Trust. She worked at Tyntesfield, the Gothic revival house and estate near Wraxall, where she helped grow fruit and vegetables for its on-site restaurant.

Amanda said:

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 guests’ plates.

Cow & Sow said the kitchen farm is part of its wider sustainability work and will help reduce food miles while giving the business more control over the produce served in its restaurants.

The group has B Corp certification and is also a Green Small Business Certified member. Its existing initiatives include a partnership with Frank Water to raise awareness and funds around global water poverty, and work with FareShare to redistribute surplus food to local charities, schools and community groups.

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.