A COCK & BULL STORY
In 2020, during the UK lockdown, ex-carnivore chef-turned v-gan, Richard Fox had a culinary vision. With no work and an abundance of time, he began to mull over the poor state of meat alternative products – the counterparts of which he had cooked and devoured with such passion in his his previous life.
Over the next 18 months, Richard poured his energy and culinary skills into recreating a porky pie that captured all the savoury richness, density, and "porkiness" he missed, without relying on meat or artificial additives.
The result? The Cock & Bull Porky Pie—a pie so convincing it earned rave reviews from none other than chef Rosemary Shrager. When Richard revealed it was vegan, the shock and disbelief soon turned into enthusiastic approval.
But Richard didn’t stop there. With time left on his test kitchen rental and a drive to create more, he expanded the range. From empanadas to bourguignon, sausage rolls, to bolognese each product is crafted with care, using natural ingredients to deliver the meaty satisfaction that vegans, vegetarians, and curious omnivores can all enjoy
Today, Richard Fox and Simon Hurley, a Great Taste Awards judge and co-founder with over 40 years of experience in the food industry, with the help of Big Fish, the best design agency in the WORLD, and Pam Lloyd PR, renowned PR masters, present Cock & Bull: a collection of plant-based pies and savoury creations.
Simon’s extensive background includes working with leading brands, innovating new products, and refining quality standards, making him a true expert in the art and science of great food. With Simon’s expertise and Richard’s culinary passion, Cock & Bull delivers honest ingredients, full flavour, and zero compromises. These are meat pies without the meat—and they don’t disappoint.