Whyte & Brown is an intriguing new ‘no-choice’ restaurant concept, which turns its thematic focus to the age-old ‘the chicken or the egg’ question. Having opened earlier this month (July 2013), Whyte & Brown is the latest addition to a recent trend in the London restaurant scene, where customers are limited to a very specific set of options.
The two headlining ingredients at Whyte & Brown are the aforementioned chicken and eggs. Ambitiously undertaking the challenging task of producing a comprehensive menu with just two key components, this restaurant has used innovative and imaginative methods to create a unique dining experience for its customers.
Whyte & Brown is open from breakfast through to dinner, offering more interpretations of free-range chicken and eggs than ever seen in the restaurant industry before. Creative director Fiona Gale has collaborated with head chef Paul Fletcher to create the diverse and dynamic menu. Some of the premier choices of dishes are chicken and egg-based variations of: soups, wings, salads, burgers, quiches, pies, roasts and, of course, desserts. All dishes are served on heritage tableware custom-made for Whyte & Brown, adding an extra touch of individuality to the concept.
Additionally, mixologist Ryan Chetiyawardana, former 2009 UK Bartender of the Year in the Diageo World Class competition, has devised a drinks menu containing nine delicious bespoke cocktails on top of the beers, wines, spirits and soft drinks.
Whyte & Brown promises to deliver on style as well as substance, with floor-to-ceiling windows, statement lighting and a distressed bar cabinet, exposed ceilings and reclaimed timber flooring. The stylish restaurant is suitable for after work socializing, friendly weekend gatherings, informal brunches or intimate dinners. There is a communal dining area with long, low-level tables and benches, as well as al fresco dining in the vibrant Kingly Court.
Address: Whyte & Brown, Kingly Court, Carnaby, London W1B 5P