New Casual Dining Concept to Launch in Carnaby

May 23, 2013

A new free-range chicken and egg casual dining concept, Whyte & Brown, will open on 8 July in Kingly Court, off London’s Carnaby Street.

Overseen by chairman Kevin Bacon (former main board director of The Restaurant Group and non-executive director of Ignite Group), and the brainchild of creative director Fiona Gale, Whyte & Brown celebrates the ‘diversity of cooking with chicken and eggs’. The 3,446 square foot, casual dining restaurant and bar has 132-covers split over two floors and an alfresco courtyard seating 24.

Open all day, from breakfast through to dinner, with an average spend of £20, the core offer champions best quality, 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 thigh meat 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 an array of 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.

Cocktails have been created by Ryan Chetiyawardana, former 2009 UK Bartender of the Year in the Diageo World Class competition and include The Whyte Wine Spritz – rhubarb bitters, rose lemonade, lemon zest and white wine. The drinks list also features an extensive range of artisan beers, spirits and soft drinks with wines from Milton Sandford Wine.

Key design 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.

Bacon added: “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.

DCL’s Tracey Mills says: “ We are delighted with this letting which will add to the vibrancy of Kingly Court and underpin the new food initiatives which are being put in place there. “