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"Crunchy resistance, followed by the pillow-soft submission of the free range “happy” chicken, lifts the experience well above the guilty pleasure of a bog-standard bird”
— Evening Standard

“the duo’s fried crisp-skinned chicken is such a knockout that it should be trademarked”
— GQ Magazine

“The best free-range produce fried masterfully. With a choice of glazes and dipping sauces too. Or stuffed in a sandwich or bun. Simple, yet perfectly done”
— Daily Mail

“…really London’s version of Roscoe’s Chicken & Waffles. Sure, they try to to make you feel a bit healthy by serving free-range fried chicken, made with fresh ingredi ents, but it's still fried chicken and it's quite awesome.”
— Examiner.com

“There are lots of fried chicken restaurants popping up all over the UK – my favourite is BIRD in East London – which is a great thing.”
— Mark Hix (Independent)

“BIRD is a chicken shop like no other. Forget bargain buckets or a 3am Friday night shambles – fried chicken just got sexy… In short, fried chicken is finally free range, cool and an acceptable dining experience. Bravo”
— Lifestyle Etc.

We have a great team at BIRD, and we’re always looking for amazing people to join us. If you’re a manager, chef, or front of house - or would like to be - get in touch. You don’t need a huge amount of experience, just a willingness to work hard and to care about the details. Tell us something about yourself, why you want to be ‘Free range & fried’, and send us your CV at recruitment@birdrestaurants.com.

For all general inquiries please contact info@birdrestaurants.com

For press, press@birdrestaurants.com