- The awards
- Lunch Business
- About Us
- Contact Us
New free-range chicken and egg casual dining concept to launch on Carnaby Street
Brand new free-range chicken and egg concept Whyte &Brown has announced plans to open in July in Kingly Court, situated just off London’s Carnaby Street.
The concept will be overseen by chairman Kevin Bacon, a former main board director of The Restaurant Group and non-executive director of Ignite Group, and creative director Fiona Gale.
Whyte& Brown will able to host 132 covers over two floors and an alfresco courtyard will seat 24. Open all day, from breakfast through to dinner, with an average spend of £20, the core offer champions British, free-range chicken.
Dishes include roasted and grilled chicken and a choice of burgers, soups, pies, salads, casseroles, wings and croquettes.
Signatures include the Bangkok Scotch Egg with minced thighmeat and fresh Thai herbs and a grilled chicken Caesar Burger with coarsely-grated Parmesan and Worcestershire sauce. Free-range egg dishes range from a Risotto Scotch Egg encased with leek, spinach and lemon thyme risotto through to breakfast classics such as Eggs Florentine and Benedict.
At the weekend, Whyte & Brown will serve whole-roasted and spatch-cocked chicken, stuffing, bread sauce, roast potatoes, Yorkshire puddings and house-made gravy.
The bar menu features ‘chicken crisps’ (crispy chicken skin), Vietnamese minced chicken salad in gem lettuce shells and burgers, including a pulled chicken bap topped with house slaw. Wing choices include Harissa Hot wings with caramelised orange and breaded wings with a blue cheese sauce.
Designed by Black Sheep, key features include a large concrete bar that merges into the steps of the staircase up to the first floor restaurant. The first floor retains many of the original architectural features and includes a series of windows that fill the room with natural light.
A 10-cover sharing table is connected to the chef’s pass, while furniture includes worn leather benches, free-standing sofas and upholstered chairs set against a mix of tables, featuring both timber and zinc tops.
Chairman Kevin Bacon commented: “I am thrilled to be part of this fantastic venture and to be working with a team of such talented individuals. 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.”