Tim is literally chicken-obsessed, I’ve mentioned it many times on this blog. I’ve never seen another human be able to devour one so quickly and so thoroughly – not a scrap is left on a bone! We were recently invited to a new restaurant in Liverpool Street called ‘The Holy Birds’ which is completely centred around, you guessed it, birds – chicken, duck, pigeon and so on. I love the concept! Their French, free range birds are brined for 24 hours, and air dried for 12 hours, to give them a delicious depth of flavour.
We visited recently mid-week and we loved the decor and style from the moment we walked in the door, with its cool 60’s retro vibe.It was set up by brothers Gerry and Jon Calabrese, of The Hoxton Pony and Wringer + Mangle, both venues which I’ve previously visited and enjoyed.
The Holy Birds is a large venue with a big bar area and a spacious restaurant adorned by a beautiful Murano glass chandelier, a perfect spot whether you’re looking for a post-work cocktail or a hearty dinner!
As soon as we sat down we perused the extensive cocktail menu, collated by legendary bartender and mixologist Salvatore Calabrese (Gerry and Jon’s father!) Tim went for a gin martini and I chose the Bullshot – Stoli vodka, beef bouillon, lemon juice, Worcestershire sauce, Tabasco, celery salt and black pepper, topped with a sundried tomato and chilli. It was pure bloody Mary perfection!
Head of the open plan kitchen is Executive Chef Ben Berenger – it was great to see the food such as the rotisserie chicken being cooked in front of you in the restaurant.
We ordered two starters and shared them between us – a duck carpaccio dish and a shirred hen egg with blue cheese and spinach, served with toast.
Both of these were well presented and we couldn’t wait to tuck in. The duck carpaccio was really tasty and a generous portion. The egg dish was just fabulous (I believe Tim’s actual quote was “whoever came up with that is an absolute genius!”) – so rich, cheesy and moreish. We’ll definitely give this a go at home.
For main course we ordered the whole beer butt chicken. We’ve done this ourselves before, where you cook a whole chicken over an open beer can. It was brought out on a board with knives for us to carve ourselves, which was good fun.
It was the most succulent, juicy chicken I think I’ve ever eaten, and we eat a LOT of it at home. The carcass was definitely bare when it was taken away! The chips and seasonal greens sides were also really good.
The retro themed continued through to dessert, with trifles and spotted dick! We eventually decided to share a chocolate and sea salt baked alaska.
We had a great time at The Holy Birds – the food was delicious and the service impeccable. The restaurant also offers lunch all week and bottomless brunch for £15 with unlimited Babycham on a Saturday. We’ll definitely be back – they also have a cheese fondue with chicken goujons that I have my eye on 😉
You can find out more about the restaurant on their website here.
I was invited to review The Holy Birds by Full Fat and The Holy Birds, but did not receive any payment. All views are my own.