• Swindon & Wiltshire Culture
• Tuesday February 17 2026

Steakhouse concept begins group-wide six-figure investment

Steakhouse concept Cow & Sow has revealed an extensive refurbishment of its original restaurant, Queen Square in Bristol, marking the start of a six-figure investment programme across the portfolio.

With a restaurant in Birmingham and two in Bristol, located in Queen Square and Clifton, Cow & Sow has reported a significant growth in sales, with an uplift of 32 per cent in December, compared the previous year.

All three restaurants experienced an incredibly successful festive period, securing 14,000 covers across December, a 24.5 per cent increase compared to December 2024.

Cow & Sow’s experiences also contributed to the growth in sales, with over £50,000 generated through the sale of gift cards and places at the brand’s intimate Steak Education events.

Following the launch of the award-winning The Butchers Club loyalty scheme, over 12,000 fans of Cow & Sow are now signed up, giving them access to exclusive perks and rewards via a digital pass which links to their phone’s wallet.

Recently awarded as The Best Use of Tech at the 2026 Restaurant Marketer and Innovator Awards, The Butcher’s Club has both free and paid membership options available and has generated 15 per cent of Cow & Sow’s sales since its launch.

The Queen Square restaurant has now reopened following refurbishment to the kitchen, bar and dining area, with changes including the addition of a new dry-aged meat fridge, a premium wine fridge and an extension to the kitchen, allowing the team to cater to even more guests, following a 20 per cent increase in pre-bookings in 2025.

The restaurant also features stunning new decor and soft furnishings, with warm woods paired with rich green and deep orange tones, creating a welcoming environment for guests to enjoy a meal or drink.

As a Certified B-Corporation, Cow & Sow serves British-reared, grass-fed beef and locally reared, West Country pork, with each restaurant becoming a popular destination for both small plates and sharing cuts. Diners can choose from a variety of single cuts, such as Sirloin or Pork Tomahawk, or indulge in a Picanha, Tomahawk, Porterhouse or Chateaubriand steak.

Other menu highlights include miso-glazed celeriac and day-boat market fish from Brixham, plus sides including show-stopping Onion Blossom and Cow & Sow’s own wine, Malbec Cabernet Franc.

Mark Warburton, founder of Cow & Sow, said, “We’re so proud of our figures from 2025, and especially December, and it’s an honour to be able to reinvest in ourselves thanks to all our teams’ hard work.

“We’re trying to do things differently at Cow & Sow and it’s really encouraging to see our loyalty scheme and experiences becoming so popular with our guests too.

“It’s particularly special to start our reinvigoration efforts with Queen Square, as it was the first Cow & Sow restaurant we opened in 2022.

“Last year, we had an increase of 20 per cent in bookings compared to the previous year, so being able to extend our kitchen to give us the space to cater to even more guests was really important to us.

“We’re looking forward to seeing where 2026 takes us across the rest of the portfolio.”