Due to open this spring is Bird of Smithfield, the eagerly anticipated venture by Chef Alan Bird set within an old Georgian town house and operating over five floors! Bird brings with him over 15 years heading the kitchen at The Ivy and experience as a Group Executive Chef within Soho House Group.
The restaurant’s menu will be British with a twist; with dishes aiming to explore the influence British food has had both historically and to date. It will be open for breakfast, lunch and dinner. The venue takes in a classically styled dining room featuring Harris Tweed and herringbone fabrics, a bar with a cosy lounge feel, a basement cocktail bar, a private dining room with a chef's table and a roof terrace over- looking the towers of the old market.
An intimate basement bar, known as The Birdcage; will also host live music and London-based bar consultancy Fluid Movement (Purl, Worship St Whistling Shop and Dach & Sons) will oversee the cocktail menu.
The feel will be a real home from home – in a members’ club that’s not a members’ club kind of a way. Packed full of art and antiques, the venue will feature mid-20th Century furniture carefully selected by Bird’s business partner Steve Collins who opened events space Temple Guiting in the Cotswolds with Sophie Conran. A vibrant colour scheme has been influenced by the 1960's Hermes palette.
Bird and Collins will operate the restaurant alongside Georgia Muir and Sian Austin, both whom previously worked with Notting Hill Restaurateur Tom Conran.
Bird of Smithfield
26 Smithfield Street London EC1