Brighton

THE PEARLY COW STORY

Welcome to Pearly Cow- an independent collection of restaurants created by three brothers, Tristan, James and Tom Guest. Together, they have a love of creating wonder-filled dining-destinations with never-tried-before dishes, sure to make an impression.

They created Pearly Cow in 2022, with the first Cow of the Herd launching in York, followed by Margate in 2023 and Brighton in 2024. What actually is Pearly Cow though? Well, it's all about indulgence. It’s the feeling of finding a pearl in an oyster shell. It’s a bit of magic.

We serve the finest cuts of meat cooked over open flame, and the freshest seafood on ice. Our chips will change your life (IYKYK), and our soufflés are just something else too.

Each Pearly Cow is headed by an exceptional Executive Chef and their team. At Pearly Cow Brighton, that's Andrew MacKenzie. Formerly of local landmark The Salt Room, and household name Soho House, Andrew is a Brighton-boy through-and-through and loves the Pearly Cow approach to dining.

Read on to discover our local suppliers and our five pearls of wisdom...

It's Elementary

Our cooking and presentation techniques are simple, and we think, the best. Searing flavour over open flame and preserving delicacies on ice. On the menu, there’s raw and light and smoky and deep. We keep it simple to put nature first. It’s elementary, no pun intended.

Mother Nature

We obsess about the changing seasons to serve up flavours that take you back. The first spears of asparagus, the first hedgerow fruits. The moments we all look forward to each year, are celebrated here at our sustainable restaurants.

Best of British

Pearly Cows are found from York to Brighton. Around each one we’ve found the best-of-the-best suppliers to showcase British produce, from Yorkshire beef to Whitstable oysters. Wherever you dine, you’ll benefit from the whole Herd’s knowledge.

Feeling at Home

Dining is not just about the food, but also about the experience, the feeling. Our friendly staff are dedicated to providing a memorable and relaxing experience and ensuring that every guest feels at home in Pearly Cow.

The Vibe

Pearly Cows are designed to create a buzzing atmosphere where guests can relax whilst also feeling that little bit of magic - and it's why it's one of the hottest restaurant brands out there. Pearly Cow is every bit at home serving up celebratory meals for weddings and parties in our private rooms or with total buy outs, as a date-night dinner for two. It’s the best of both.

Our pearls of wisdom

Brighton & Newhaven Fish

Brighton & Newhaven Fish is based in nearby Shoreham Harbour. They have access to sufficient quotas to cover all direct landings made by the boats they service. This arrangement puts them in the unique position of being able to give us a guarantee of provenance for all the fish we buy from them.

Their high quality, day caught local fish and shellfish (including our fabulous callops and oysters) come direct from their fleet of inshore fishing boats, and is complemented by the finest quality fish (wild and farmed) from around the UK and further afield to maintain a consistent supply even during periods of poor weather.

And even better news, you can buy direct from them at their outlet in Shoreham Harbour to cook at home.

Munneries

Munneries, which began as Munnery & Son in 1919 (the same year as BA!), has gone from strength to strength as a green grocer for over 100 years. The business was in Munnery family ownership until 1996, when John & Julie Barker-Muzzell took up the mantle.

Remaining true to the original vision of the business with a strong focus on green practice, we are delighted to be stocking our fruit & vegetables from Munneries, which is based just over 30 miles away from the restaurant.

Telscombe Farm

Our delicious thick back bacon and homemade Cumberland sausages that we serve at breakfast are sourced from a local Sussex farm just 7 miles from the hotel in the small village of Telscombe.

The Cheese Man

The Cheese Man is a family-run business based a few miles from the hotel in Portslade. They specialise in fine cheeses and are passionate about promoting local cheeses, working closely with regional cheese makers to offer a diverse selection.

Their range includes over 300 cheeses from more than 15 countries, encompassing local, organic, and vegetarian options.

Trenchmore Farm

Trenchmore's suckler Sussex Wagyu herd is slow grown and grass fed, spending the summer grazing in fields and winter in a barn, designed to keep the animals happy and healthy.

The cattle's finishing ration is based on grass and herbal ley silage and includes by-products of human food production - high protein brewers' grains from a local brewer, linseed cake from oil pressing that boosts omega-3, molasses for energy & minerals and straw from the farm's own wheat harvest to provide fibre and improve rumen function. Not forgetting, the apple pomace from the farm's cider production!

Grass is the most important part of the cows' diet. This is grown both on the farm's permanent pasture fields and their herbal leys, which are part of a 6 year crop rotation to help restore fertility and soil structure.

Orchard Eggs

Orchard Eggs is a family run business, established in 2008 when Karen & Daniel Hoeberichts moved to East Sussex from the Netherlands - knowing they wanted to created a biodynamic chicken farm. Since then, the farm has become firmly established.

They now raise their own birds to join their flock and are totally in control of the quality of life the birds have, and consequently, their fabulous eggs. The farm is less than 30 miles from Pearly Cow Brighton.

Woodhouse Butchery

Woodhouse Butchery is a family-run butcher in Haywards Heath. Established in 1888, they have built a reputation for providing top-quality British and grass-fed meats and supply us with our steaks, pork, chicken and lamb.

Curing Rebels

Curing Rebels supply our charcuterie and smoked salmon. They have a passion for high welfare, sustainable produce and you can taste it.

Preserving aged old processes with a modern influence, they butcher, ferment, cure and age all their products in Portslade, 3 miles from Pearly Cow.

Their pigs are specially reared by just 12 miles from Brighton where the pigs are free to roam at the foot of the South Downs. The result: the best quality charcuterie with an abundance of fat intensifying the flavours across the cures.

Salmon is sourced from the oldest independent farm in the rugged north west of Scotland. The fish are hand reared and free from growth promoters and antibiotics with room to grow which makes all the difference to the taste.