Midlands & East Anglia Premier Hospitality

Cow on the Hill

Cow on the Hill
Written by Roma Publications

The Cow on the Hill

Cow on the Hill

The opening of a brand new concept restaurant, The Cow on the Hill at Holiday lnn, Bromsgrove, Birmingham, has been announced by Kew Green Hotels.

The Cow on the Hill is set to draw in both hotel guests and local visitors with its extensive steak menu and drink options.

The Cow on the Hill is part of a drive by Kew Green Hotels’ aim to provide an ‘all under one roof’ experience to guests, and offer dining options that mean consumers will enjoy exemplary food and service as part of their hotel stay.

The hotel group is also looking to utilise the restaurant to drive footfall from non-guests and local residents, by providing an exciting new alternative to existing high street dining options.

Designed by Darren Aspinall of Aspinall Creative, the restaurant is contemporary in design and premium in style, yet also family-friendly.

Darren Aspinall commented: “The blue colour scheme concept of the restaurant came about from the inherent style of the Mediterranean-influenced building, from which I produced a steakhouse mood-board, with an image of a Spanish bullfighter under a deep blue sky.

“This deep blue sky colour set the tone for the rest of the scheme and I believe that this was a justifiable alternative to the more typical ‘red and brown’ steakhouse colour palette.

“The building offered the opportunity to introduce sliding walls to close off the restaurant or the breakfast area only, or even have all areas open.

“We used this opportunity to introduce a heavy set of steel framed, reclaimed timber cargo doors that reflected the retained large open timber beamed ceiling detail.

“This large dark ceiling was utilised and illuminated with clusters of glass decanter fittings, randomly positioned throughout the space.”

The restaurant’s menu targets customers with a taste for quality dining, with a focus on provenance of ingredients. All steaks are sourced from Hannan Meats, whose beef is fully matured and grass-fed on organic pastures on the Glenarm Estate, Northern lreland.

The Cow on the Hill’s premium beef is extra-aged in a Himalayan Salt Chamber, which uses a 12 foot wall of 1,000 hand-cut Himalayan rock salt bricks to dry-age the meat. The signature steak is an 18oz chateaubriand.

The Cow on the Hill’s ice cream offering is sourced from Bennetts, a local family-run dairy farm 10 miles from the hotel, and the cheese is supplied by Fowlers of Eastwood, the oldest cheese-making family business in England.

Premium drink options include the Gin Club selection – a gin and tonic menu with a superb choice of 15 gins and a range of quality tonics available.

A selection of craft and quality beers from around the world are also listed on the menu, alongside local cask ales from the Wye Valley Brewery.

Kew Green Hotels’ Director of Food & Beverage Development, Mick Newton comments: “We’re delighted to announce the opening of the newest concept restaurant in the Kew Green group, following the success of Stock Burger, part of our Holiday lnn in Brighton.

“We know consumers are increasingly looking to enjoy premium dining at reasonable prices, as part of their hotel stay, and we believe the timing is right to launch an authentic, provenance-focused steak restaurant, with the belief it will also entice guests from outside the hotel.”

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Roma Publications

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