When people talk about travelling for food, it’s usually about tasting menus or big-city restaurants. But sometimes the real reason to make the journey is something much simpler: a really excellent Sunday roast – and at The Cock in Hitchin, that’s exactly what you’ll find.
Set along the town’s historic high street, the centuries-old coaching inn feels instantly welcoming. Inside, the dining room has the easy confidence of a place that knows exactly what it’s doing: softly lit, lively with conversation and comfortably busy without ever tipping into chaos. A relaxed hum fills the room, and many diners have clearly settled in for the afternoon. Sunday lunch here unfolds at an easy, unhurried pace.
The kitchen is led by head chef Alex Corley, whose menu leans heavily on seasonal produce and locally sourced ingredients. The cooking avoids unnecessary theatrics, focusing instead on precise execution. Familiar dishes are handled with care, lifted with just enough refinement to take them beyond standard pub fare.
Service is equally polished. Our host, Ed, guided us through the menu with warmth and genuine enthusiasm, offering wine suggestions that felt thoughtful rather than rehearsed. His recommendation – a Portuguese Krohn red from the Douro Valley – was spot on.
Medium-bodied with supple tannins, it opened with bright raspberry and cherry fruit before a gentle thread of spice appeared on the finish. Smooth and balanced, it proved a natural companion for the meal ahead.
Starters at The Cock Hitchin
Starters set the tone for the kitchen’s confident approach. Mushroom arancini arrived crisp and golden, breaking open to reveal creamy rice enriched with Old Winchester cheese. A silky mushroom purée deepened the earthy flavour, adding richness without overwhelming the dish.
Salt fish croquettes followed, neatly fried with a delicate crunch before giving way to a soft centre. Comforting and well balanced, they delivered exactly what you want from a strong gastropub starter.
The venison tartare was the highlight of the starters. Finely chopped and carefully seasoned, it delivered the deep savoury richness you expect from good game, the quality of the venison allowed to speak for itself.
Then came the reason most people were there: the Sunday roast.
The Sunday Roast at The Cock Hitchin
At The Cock, it’s clearly the main attraction. The 50-day aged heritage Herefordshire beef arrived thickly sliced and perfectly pink, its flavour deep and mature from careful ageing.
Alongside it came crisp roast potatoes with fluLy centres, buttered cabbage and tenderstem broccoli for freshness, roasted carrots for balance, a bubbling cauliflower cheese, and smooth parsnip purée. A tall Yorkshire pudding stood ready to catch the glossy gravy poured generously across the plate.
Despite being comfortably full, Ed insisted we shouldn’t skip pudding. He was right.
Desserts Worth Saving Room For
Frozen apple curd arrived with Calvados cream, shards of caramelised puff pastry and slices of crisp Pink Lady apple. The sharpness of the apple cut neatly through the richness of the cream, while the pastry added a delicate crunch and buttery sweetness. Cool, bright and well-balanced, it provided a refreshing finish to the meal.
By the time we finished our last spoonful, it was clear that The Cock isn’t trying to reinvent the gastropub – it’s simply doing it extremely well. Seasonal produce, confident cooking and hospitality that feels genuine rather than staged. And when a Sunday roast is this good, it becomes more than just lunch. It becomes a destination.
