Historic pub reborn: The Cock to open its doors this month

A new chapter in Hertfordshire’s hospitality scene begins this month as Herts Pubs Company announces its first site: The Cock.

Nestled in the heart of Hitchin High Street, this beautifully restored 16th-century coaching inn will welcome guests from Friday 25th July, offering modern British dining with a strong focus on provenance, seasonality, and craft drinks.

With a history dating back over 450 years, The Cock has undergone a sensitive and stylish refurbishment, carefully balancing original heritage features with contemporary design.

The space includes a 46-cover main dining room, an intimate 15-cover private dining area known as The Stables, a cosy lounge and bar centred around a statement oak bar top, and an enclosed patio garden designed for alfresco dining.

Leading the project is operations manager Adam Msetfi, who brings over two decades of experience in the industry, including roles at Auberge Du Lac and The Tilbury in Datchworth. Heading up the kitchen is head chef Alex Corley, formerly of the three AA Rosette restaurant Thompson in St Albans, whose background also includes time at Gordon Ramsay’s Savoy

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Grill and Pétrus.

The Cock will offer all-day dining with menus that champion high-quality British suppliers. The menu spans everything from creative bar snacks to refined large plates, combining classical techniques with modern British flavours.

Guests can expect dishes such as Cornish crab tartlet with elderflower and granny smith apple, beef fat potato terrine chips with horseradish and mustard, brioche doughnuts filled with pulled beef, pickled red onion, crispy onion and chives, and homemade crumpets served with heritage tomato chutney and Tunworth cheese.

The à la carte offering features citrus-cured mackerel with rainbow radish, roasted hen of the woods mushroom with chargrilled artichoke, wild garlic and crispy mushroom, sirloin of 50-day aged heritage beef with smoked bone marrow sauce, and poached chalk stream trout in a beetroot and sorrel sauce.

Commenting on the launch, Adam said: “We have been hard at work creating a premium pub offer rooted in quality British produce, designed to serve the local community while also appealing to visitors from further afield.”

written by abi kinsella

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