From interior to menu, the slow living philosophy is Cock & Bull’s guiding principle. The restaurant encourages a return to our roots serving pure and uncomplicated meals with a focus on the best available ingredients. Meat is the hero. The experience reminds diners that eating animals is not unnatural but should be done responsibly. The chefs receive most of their ingredients from local family-run farms and businesses. One should not forget that the origins of our food are humble and honest.

Therefore, the leather, shou sugi ban timber, rough wood and metal applied in the design are references to farms and butcher shops. A large Josper grill takes centre stage. Diners literally see their food being cooked whilst seated. They’re in good company. A key feature of the interior is the large scale photographs of the farmers and producers who supply the restaurant. In respect of the slow philosophy, the photographs are a special commission from photographer Māris Ločmelis who uses the wet plate technique.

As the interior concept so clearly represented the restaurant’s values and owners’ intentions, it also became the backbone of the restaurant’s marketing strategy. With a location in Riga old town, Cock & Bull restaurant easily draws tourists but needed to appeal to locals as well.