Cogs Bar & Kitchen

Hello Maggie, Thank you so much for your kind words! We’re delighted you enjoyed Paul’s superb cooking and that Roberta and Pedro looked after you so well. It’s wonderful to hear you felt at home in our elegant yet welcoming atmosphere. Your recommendation means a lot to us, and we look forward to welcoming you back again soon! Warm regards, Pedro

Dear Yvonne, Thank you for taking the time to leave a review. I’m sorry to hear that you were unhappy with your gammon steak and that you have felt unwell afterwards. I would however like to provide some clarity, as food safety is something we take extremely seriously. When your order was taken, I personally explained the dish and confirmed that gammon is a pork product, which is naturally cured and seasoned. You were happy to proceed with the order. When the meal was served, we checked back shortly after delivery and continued to do so throughout your visit, and each time we were assured that everything was fine. It was only at the end of the meal that you mentioned the gammon was a little salty, which I explained can be expected due to the curing and seasoning process. We served a number of gammon dishes that same evening, all of which were enjoyed and complimented by other guests, and we have had no other concerns raised. That said, we do take your comments seriously, and I would welcome the opportunity to discuss this with you directly. Please feel free to contact the restaurant so we can look into the matter properly. Warm regards, Pedro Ribeiro Restaurant & Bar Manager

Dear Dave, Thank you very much for taking the time to leave us a review. We’re pleased to hear you enjoyed the modern atmosphere and overall theme of the restaurant. We also appreciate your comments regarding the menu and Sunday roasts. Our menu is designed to be concise so we can focus on quality and freshness, and we do recommend ordering our Sunday roast before 4pm to ensure availability. We hope to welcome you back again soon for a meal — perhaps to try one of our roasts next time. Warm regards, Pedro Ribeiro Restaurant & Bar Manager