Whyte & Brown: Free Range Chicken

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Meet our super sous, Sumit

Sumit Shrestha, our super Sous Chef, has been at Whyte & Brown since the very beginning. He is passionate about cooking and enjoys creating simple…

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New Winter Menu

It’s here, it’s wintry & warming, and it’s brimming with exciting new dishes and classic old favourites. For starters we’ve got two new soups –…

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Meet Indre – our tattoo queen

Whyte & Brown regulars will not have failed to notice our lovely Indre, with her dynamic sense of style and striking body art. Indre started…

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The crazy world of cocktail names!

Welcome to the bizarre world of cocktail names… Death in the Afternoon Apparently, if you really want to, you can drink death. Or maybe it…

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The Big Breakfast Week

Next week it’s THE BIG BREAKFAST WEEK @ Whyte & Brown. From Monday 3rd to Sunday 9th July, we are offering ANY breakfast dish plus…

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Let’s spritz again ….

It’s all about the Spritz this summer. We have two little beauties here at Whyte & Brown – our very own W&B Spritz (wine, rose…

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Brief history of the humble Scotch Egg

We all know what a scotch egg is but did you know it’s actually thought to have only been around for less than 300 years!…

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New Spring/Summer menu

It’s that time of the year. The roof has come down in Kingly Court, Carnaby which can only mean one thing – the launch of…

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What came first, the chicken or the Easter egg?

It’s widely known that Easter is a celebration of Christ’s reincarnation, but this holiday also has pagan origins that have withstood Christianity. Eggs, bunnies and…

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