Chicken and egg concept to open in London's Carnaby Street

19 June 2013 by
Chicken and egg concept to open in London's Carnaby Street

Chicken and egg concept Whyte & Brown is to open next month in London's Carnaby Street.

The restaurant, which will serve dishes based on free range British chicken and eggs, will feature dishes such as Bangkok scotch egg with minced thigh meat and Thai herbs and a grilled chicken Caesar burger with parmesan and Worcestershire sauce.

The concept for the all-day 132 cover restaurant in Kingly Court, off Carnaby Street, has been devised by creative director Fiona Gale. It will be overseen by chairman Kevin Bacon (former board director of the Restaurant Group).

Average spend is expected to be £20. Dishes will include roasted and grilled chicken and a choice of burgers, soups, pies, salads, casseroles, wings and croquettes. Egg dishes will range from a risotto scotch egg encased with leek, spinach and lemon thyme risotto to breakfast classics such as eggs Florentine and Benedict.

The bar menu will include crispy chicken skin, Vietnamese minced chicken salad in gem lettuce shells and a pulled chicken bap topped with house slaw.

Meanwhile, drinks will include cocktails created by Ryan Chetiyawardana and a range of artisan beers.

Bacon said: "Whyte & Brown goes beyond the usual offer of serving exclusively roasted, grilled or fried chicken. It's a concept that celebrates the extraordinary versatility of the chicken and the egg. We aim to deliver on a range of wonderful dishes, served in a relaxed environment at value for money prices."

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