Super Souvlaki


Our Chicken Souvlaki has been a favourite dish here since we introduced it a couple of years back – here’s a bit of background.

The birthplace of souvlaki is believed to be the island of Santorini in Greece, back in the 17th century.

Inspired by this traditional dish, our souvlaki is adapted in each new menu to include seasonal produce. Presented in a traditional way on a skewer, the current souvlaki rests on a bed of sweet potato hummus, drizzled with tapenade and a sundried tomato sauce that enriches the flavours of the free range chicken. The dish is then served with tzatziki, pitta and a Greek style salad.

To captivate and complement the flavours of the dish, we recommend our lovely Chardonnay (or Pinot Noir if you preferred red).

And for our vegetarian guests, we offer our Halloumi Souvlaki on a bed of beetroot hummus (recently complimented by Red Magazine!).

If that’s got your taste buds tingling, you can book a table now online (or order as a takeaway).




Back to our Roots


With our exciting new menu flying out of the kitchen, we thought it was good timing to take a look at the heart of our food: our fabulous free range chicken.

From our souvlaki to our chargrilled fillet burger, everyone knows chicken is our thing and delivering the best quality food and service is our number one priority.

Our Grade A chickens are sourced from the lovely fields of the Yorkshire Wolds. Here in Yorkshire is the home of the Churchill Farm (amongst others) run by the Soanes family. Slow grown and able to roam, our free range poultry are reared to the highest standards.

We caught up with Nigel Upson, the general manager of Soanes Poultry, for more information and some history. Here’s what he said:

“T.Soanes & Son is Yorkshire’s Premier Poultry Supplier and was established by Tom Soanes as a farm-based family business in 1947.

Our free range chickens are grown on carefully selected farms dedicated to free range poultry. They have a large area of lush grass in which to roam and forage and enjoy a nutritious cereal based diet supplemented with whatever grubs and bugs they find in the pasture.

Soanes Poultry has seen huge growth in demand for its free range chicken and is planning an expansion of free range numbers grown on the Yorkshire Wolds. We put this demand down to the quality and taste of our offering and the confidence our customers have in the care of these birds.”

Whole grain-fed and air chilled, after delivery our lovely kitchen team prep and cook the birds to bring you beautiful dishes like our sriracha and honey glazed wings and grilled chicken paillard.




Winging it with Sriracha


As the weather is getting colder we are spicing things up here in Soho on our new menu! And today we are talking about Sriracha!

The saucy spice is featured in our new ‘Sriracha & honey glazed wings‘ and it’s proving a very popular dish.

This growing popularity has left us wanting to talk a little bit about its origins, which are quite fascinating.

With the world growing more welcoming to spice and the hot sauce industry booming, Sriracha has become a household name, but that was never the intention of CEO David Tran.

The sauce was created in the 1980s because founder Tran couldn’t find a hot sauce to satisfy his palate. Realising that a large proportion of the Southeast Asian community in his new home of Los Angeles struggled to get that satisfaction too, he decided to do something about it and make a sauce himself.

Digging deeper into the beginnings of the ‘Huy fong’ sauce, we discovered that Tran’s intention for the sauce was not to make money but simply to allow people to enjoy their food more.

img_6363So what makes Sriracha different from other hot sauces on the market and why does the whole world love it so much? Well, the secret behind the sauce is that most hot condiments are made with dried chillies but Tran will only ever use fresh chillies.

The company’s growth has its challenges – finding the perfect place to harvest the chillies to meet the demand has been a significant factor (the environment has to be perfect and vast to grow the perfect chilli!).

”We can only grow as quickly as our ability to harvest chillies” says David Tran.

Now turning up the heat and growing massively more popular in restaurants, investors have tried to get involved with the brand but Tran isn’t interested in profits and only cares about making Huy Fong food taste brilliant.

We love the sauce, we love the story and, of course, we love the rooster – so why not book a table and come try our delicious wings.

New Winter Menu



We’ve now launched our NEW Winter Menu and it’s packed with good old favourites, new twists on old dishes, and brand new delights.

For starters, we’ve got two new warming soups – a classic chicken & puy lentil broth served with a granary wedge, and an intriguing parsnip & apple soup served with sour dough. There’s also sriracha & honey glazed wings with sesame seeds, a pork & apple scotch egg with piccalilli mayo, and a brand new veggie starter – burrata with roasted delica pumpkin, rocket pesto & toasted pumpkin seeds.

In the mains section, we’ve got a new chicken supreme with watercress, chorizo & saffron aioli, a delicious freekah, chickpea, radish, broccoli & dukkah salad with sherry vinegar dressing, and a new twist on our half roasted chicken – now marinated with five spice and served with green beans, shallots & sesame seeds.

And we are super excited about our brand new roast chicken crispy burger with gravy mayo, crispy chicken skin and sage & onion relish. For vegetarians, there’s also a portabello mushroom burger, with mature cheddar, sweet potato hummus, gremolata & tomato relish.

If that’s not enough, our new desserts feature a baked peanut butter cheesecake with crème fraiche, plus a sticky toffee pudding with butterscotch sauce & banana ice cream.

Book a table now, and come and give the new menu a try. We always love your feedback.

New Spring Menu


The new Spring/Summer menu launched today with the return of some old favourites (Chicken Paillard, the Whyte & Brownie, and Eton Mess) plus a host of new delights (a new Black Pudding Scotch Egg, Chicken Supreme, Halloumi Souvlaki, and Red Quinoa & Black Kaniwa salad).

Here’s the full line up:


New Fast & Filling Lunch Combos

We understand that for your everyday lunch break you need speed. You may not have the time to linger over our full range of starters, mains and puds every time you visit (maybe save that for Thursday/Friday!). So we’ve introduced our new Flying Visit lunch menu.

It’s quite simple. You choose any two dishes from our new selection of soups, salads and wraps, which we serve together for just a tenner.

All designed so that you can be in and out fast. They are also perfect for takeaway. Call us on 020 3747 9820 to order (or swing by and enjoy a drink at the bar while you wait).



Winter warmers in the courtyard

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Along with our new winter menu, we are super excited about the launch of our Winter Warmers.

It occurred to us that our lovely terrace was the perfect spot to enjoy steaming hot drinks and warming wintery food. So now you can wrap up in one of our snuggly blankets and treat yourself to hot toddies, buttered rum tea and festive mulled wine, together with the likes of delicious spicy chicken soup and maple & chilli glazed wings.

So whether you need a break from shopping, an excuse to get out of the office, or just a little winter pick me up, come and chillax with us in the courtyard.

2015 W&B WINTER WARMER final

Celebrating National Burger Day!

Burger Day

This might not come as a total surprise to you… but we LOVE burgers and we hear that a lot of you to do – we recommend you read on!

This year’s National Burger Day is 27th August 2015 and to celebrate we’ll be playing some fun games on Twitter & Instagram where the winner’s prize will be a burger on the house. The games will launch on Saturday 22nd August so get ahead of the game (get it?) by connecting with us @whyteandbrown now!

If all you can think about now is burgers then let us appeal to your stomach with our list of four delicious burgers.

Leek, Bacon & Cheddar Burger

Minced thigh, caramelised leeks, streaky bacon and melted cheddar all nestled together in a brioche bun, yum!

Drunken Chicken Burger

The Drunken Chicken burger is in a league of it’s own. With a brioche bun, pale ale infused mince, beer battered onion rings and a mustard dressing what more could you possibly want?

Summer Fillet Burger

Enjoy the brief British summer with our Summer Fillet Burger… chargrilled marinated chicken fillets, peashoots, sour cream & spring onion dressing in a tasty brioche bun.

Pulled Chicken Bap

Move over Pulled Pork for pulled chicken, BBQ sauce, sour cream, apple and blue cheese slaw in an onion bap.

All our burgers can be served naked – you only have to ask!

Quinoa Salad

Quinoa Recipe

Our Quinoa Salad is proving a firm favourite this summer.  Here’s how you can recreate it at home.

Ingredients for 4-6 portions:

  • 250g Puy Green Lentils
  • 250g Quinoa
  • 100g Vine Cherry Tomatoes (sliced in half)
  • 2 tins Chickpeas
  • 2 Pommegranates
  • Handful of chopped mixed Coriander, Mint and Flat Leaf Parsley
  • 200ml Olive Oil
  • 3 Lemons – zest and juice
  • Chicken breast


In a flat tray pour boiling water over your Quinoa, just enough to cover it, then cling film the tray until airtight. The Quinoa will be ready in around 10mins, taste to check if soft.

For the Lentils add a glug of olive oil to the pan, once heated add your lentils and stir heating gently through for 4-5 minutes (this helps retain the water in the finished lentil). Add water or veg/chicken stock to the lentils just covering them and cook on medium heat, continuously stirring, until the water has disappeared (think of it as if you are cooking a risotto!).

Add another batch of water/stock and continue this process until the lentils are cooked, usually 4-5 times. Ideally they should be al dente – so taste and cook until the texture is of your liking.

Once both Quinoa and Lentils are cooked refrigerate until cold.

Once cooled, mix the two together and add your chopped Herbs, Lemon zest and juice, Pomegranate seeds, drained Chickpeas, Cherry Toms and Olive Oil.

It’s very important to season with salt at this stage, to your liking. Thoroughly mix through ensuring all the ingredients are well combined.

Serving Suggestions:

Serve with your choice of Chicken breast or fillets. It’s also fantastic with a bit of chargrilled Halloumi and a drizzle of Pomegranate molasses.

Top with some dressed green leaf.


Why is free range better?

Free Range Stamp

We love happy chickens, which is why all our chickens and eggs are free range. But there’s more to free range than just happy chickens.

Did you know that, compared with non-free range, free range eggs have been found to have:

  • Less saturated fat
  • Less cholesterol
  • More vitamin A
  • More vitamin E
  • More omega-3 fatty acids

All this goodness helps to keep your cholesterol and blood pressure low, reduce your risk of many health problems including diabetes, strokes and arthritis, boost your circulatory system and keep your teeth and bones healthy! On top of this the yolks are brighter and the eggs themselves are much, much tastier.

Chickens who have been able to do normal chickeny things, such as eat bugs, have dust baths and scratch around naturally, taste better. Free range chickens grow slower and have longer lifespans.

Free range really is best all round. The chickens live happier lives, we get to reap all the health and taste benefits.

You can see all our chicken options (free range, of course!) on our menu.