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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 [email protected].

For all general inquiries please contact [email protected]

For press, [email protected]