Called FOWL, it will open at a pub previously operated by the Cubitt House Group on Norris Street on 3 October, promising to be a ‘chicken shop like no other’.
Chefs Will Murray and Jack Croft, alongside chairman James Robson, have created a ‘beak-to-feet’ menu including their interpretation of classic chicken dishes. Menu highlights will include cornbread with chicken and herb butter; chicken liver parfait with black cherries and sourdough soldiers; triple crisp hot wings with sriracha mayo; and a chicken caesar salad with pickled lemon and anchovy.
Other items will include a triple crisp chicken fillet bun with cheese sauce; chicken fries and a single dessert option of a chicken fat crème caramel (above).
A concise cocktail and wine list will be available, alongside beers, including Guinness, on tap.
Alongside the restaurant menu, FOWL will be collaborating with a series of ‘celebrated food icons’ to create one-off dishes available for a limited time.
This will kick off with Pierre Koffmann who, alongside Murray and Croft, has created a chicken leg corn dog with aleppo pepper and ‘La Grande Coque Pie’ for two featuring confit chicken hearts, livers and cockscombs (above).
This will be followed in November by Lennie Ware, the star of food podcast Table Manners,