Where do we start with this place? Let’s start with walking through Cowshed’s doors and being greeted by their fabulous staff, including the boss, who fully gets involved in the whole Cowshed experience; you might not even know he’s the owner! This place feels like home, and that’s exactly what they’ve created with their multiple ‘dining rooms’ up and down this traditional Georgian town house. You can immediately rest assured you’re in good hands and can have a good old chat with the staff that could well just be one of your mates. Never mind the décor, the staff and the food (which we will get onto don’t you worry), their background music plays like one of my spotify playlists, an eclectic taste from all eras and that suited me perfectly. We managed to have a natter with Andy the owner, and its easy to see his passion for Cowshed and all things-food. From sourcing their bread from East Avenue Bakehouse just a few roads down, individually picking their pieces of meat and mixing this up regularly for specials, to searching far and wide for their ‘Biltong’ cured beef and the cheeses for their cheeseboard. This place does not do things by halves.
Off the menu:
It’s fair to say we ordered a lot… and wish we’d worn some looser clothes! We had the Macaroni & cheese croquettes from their grazing bites selection which came with a tomato and jalapeño dip, we were fighting over these; crispy on the outside and gooey-cheesey in the middle. Steaks-wise it was a tricky one to pick because they all had us salivating. With helpful suggestions and some background information on the steaks, we picked the Flat iron and the Ribeye. Do not be fooled by the price! I don’t think we’ve been to a steak restaurant that is such good value for money but doesn’t compromise on the quality and taste! I mean just look at those pictures, even then it doesn’t do them justice! With an almost charcoal outer crust and succulent pink meat, it’s a winning combination. And if you’re not a seasoned steak-pro they even have suggestions on the menu on how best cooked the steak should be. We decided on a couple of sauces and a couple of sides between the pair of us. The pepper sauce was out of this world and the béarnaise sauce was something we’ve never actually tried before, but it’s buttery goodness did not disappoint. For sides, we got the fries and the sweet potato mash. The mash was like nothing I’ve ever tasted before, and when asked were told it had a secret ingredient…we’ll leave you guys to see if you can guess for yourself, but either way it’s like heaven on earth.
On to dessert, yes, we were ridiculously full but there’s always room for something sweet! We had The red velvet cheesecake served with berry compote and chocolate tuile. Now this is a cheesecake! Rich and yet light, soft but with a crunch, this ticks a lot of boxes. All things sweet are made by their chefs too...is everything they make this insane?! Cowshed you’re onto a winner!
It seems to us Liverpool is going through a massive rejuvenation for foodie lovers, and everything is all about the independents and helping newbie businesses and restaurants thrive. This restaurant will become a firm favourite with Liverpudlians and tourists alike, particularly being apart of the ‘Independent Liverpool’ community of restaurants, you can get discounts at Cowshed when you show your card in addition to the promotions on their social media pages.
Click for their Instagram and their twitter, give them a follow to see the meaty-goodness.
Lots of Love, LFG.
Have you been? Let us know your thoughts!