You’ve probably heard of Cow and Sow even if you haven’t been yet. Their social media in the run up to the restaurant’s opening had us salivating on the daily.

We couldn’t make the launch party so popped in the next day. If the staff were jaded from a busy launch, they didn’t show it. If anything, the success of the party added to their already considerable excitement. Our waiter, Ryan was brimming with unbridled enthusiasm which was genuinely joyful.

Cow and Sow is focused on meat and that’s reflected in the carnivore-heavy menu. If you’re in a group with a non-meat eater there are vegetarian options too. We went all-in with the Cow and Sow sharer – crunchy salt and pepper pork rinds, baby back pork ribs, potted ox cheek with truffle, pigs in blankets, poached and charred pineapple, olives and pain de champagne with whipped butter.

The standout picks were the intensely sweet and charred pineapple and the sticky, sweet, salty pigs in blankets, a seasonal addition so they’re for the chop this month. We’re wondering whether to start a campaign to keep them on the menu for good as they were superb.

Then a perfectly pink succulent 35-day aged sirloin hit the spot nicely served with a bearnaise. We love a bearnaise sauce, often wallop the lot and have to ask for extra, but it wasn’t the best we’ve tried. The chips on the other hand were excellent. We tried the ‘normal’ chunky chips as well as a beef dripping version for comparison. You won’t be disappointed by either.

Porchetta with mulled cider poached apple, carrot puree, sprouts, chestnuts and a spiced cider jus was absolutely superb. We also sampled something called a crispy onion blossom which is a bit mad but brilliant. It’s essentially a whole onion coated in batter and deep fried so the onion layers fan out like a flower topped with black garlic dip. It’s as big as your head, sweet, crunchy and moreish. It’s too much for two people as a side – the restaurant recommends it for four, but we were intrigued so had a good crack at it.

All-in-all, Cow and Sow is a fab addition to Birmingham in a corner of the city that’s fast becoming a destination for foodies. Restaurant manager, Jordan cut his teeth at Hotel du Vin before moving to Gaucho, so he knows his stuff and the city well. That experience teamed with a lively, efficient team and great food, is the best start. Show them some love this month when there’s usually a lull for hospitality.