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The Cock  The Cock - Hotel
72-74 High Street MK11 1AH Stony Stratford United Kingdom  This historic hotel is situated in the high street of Stony Stratford. The town has for centuries occupied an important position on the old Roman Watling Street, the Cock has stood since 1470.In 1742 the great fire of Stont Stratford was started by a chambermaid in the adjacent Bull hotel. Fearfull that she would lose her position for burning a sheet while ironing, she stuffed it up the chimney, starting a blaze that rapidly spread and destroyed both inns and the old church. When the Cock was rebuilt it included wealth of ironwork projecting over the street which can still be seen today. During the hayday of coach ravel there were as many as 100 coaches coming it the town everyday. The inn was the offical stop for the Manchester flyer, with a 25 minute stop for dinner. The phrase 'a cock and bull story' derives from 18th and 19th century travellers telling hair-raising 'tales of the road' on arrival at the Cock and the nearby Bull public house. The Cock Features in nursery rhymes too. travellers could hire horses from the inns, and it was a "cock horse" that was hired to ride to Banbury Cross. The hotel's Brasserie Restaurant boasts an innovative a la carte menu whilst the popular Market Bar serves a wide variety of freshly prepared bar meals and snacks. The hotel is within easy reach of Towcester racecourse, Silverstone Circuit and Milton Keynes Bowl. At the hotel we offer a host of facilities for both business travellers and lesuire guests. Our bar is open during the day offering an excellent range of alcholic and non - alcholic beverages including casked ales. The Market bar offers a selection of freshley prepared bar food. Food is served from 12pm-9pm daily. We also have an Al-La-Catre resturant, located at the front of the hotel, we serve freshley prepared food, all cooked to order with a range of wines to compliment your meal. Sample menu includes Starters - Steamed Mussels, served in a garlic and white wine sauce Pan Fried Fillet of Beef, served on sauteed new potatoes, red onion and cherry tomatoes in a stilton and port wine sauce Roast Breast of Chicken, stuffed with mozzarella and sun dried tomatoes served with olive and mustard mas potaoes with parsley sauce Whole Seabass,presented on a nicoise of vegetables with a lemon and garlic butter  
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