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).




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).



What the shakshuka is that?

Breakfast Blog

New year, new breakfast menu at Whyte & Brown – and it’s a breakfast menu for champions.  Our new and improved bacon & fried egg brioche bun is now served with rocket and homemade tomato relish. There’s a full english for those with a hearty appetite, plus yummy oat & chia porridge, and chia seed & greek yoghurt with granola.

We have also introduced some super smoothies – a healthy chocolate fix, healthy berry boost, and indulgent berry blast.

But the real talking point is the new ‘shakshuka’ – a delicious dish of baked eggs, feta & avocado in spicy tomato, red pepper & onion sauce. The perfect way to start a cold January day.

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.

Superfoods on the menu

The world is going crazy for superfoods and with good reason! Keen to get in on the health kick? We’re here to help you out, let us talk you through the superfoods on our menu.

First of all, what’s a superfood? For a food to be considered a superfood it has to be high in nutrients and extremely beneficial to health.


Quinoa is one of the biggest health foods on the market right now! It’s high in dietary fibre which helps keep your digestive system running smoothly, full of essential amino acids, rich in iron and magnesium and very high in protein.

Like what your hear? Give our fresh and delicious Quinoa, Puy Lentil and Halloumi Salad a try!


Yup, that’s right. Regular ol’ broccoli is a superior vegetable. It’s full of vitamins and minerals including vitamin C and folate (thought to reduce risk of heart disease, strokes and cancer).

If you think you might now be developing a special place in your heart for broccoli you can find some in our scrumptious Courgette Ribbon Salad.


Spinach being good for us isn’t exactly news, but did you know that spinach is packed with antioxidants, vitamins AND anti-inflammatories? Spinach helps to promote good vision and strong bones.

Luckily for you we’ve got a spinach side that is just pure perfection. Order our Creamed Spinach with herby breadcrumbs for a tasty health boost.

Salmon & EggsEggs

Eggs are rich in omega-3 fatty acids, vitamin B2, B12 and D making eggs beneficial to your immune and nervous systems. These little nutritious gems contain a whole load of other vitamins and minerals besides as well as being a good source of protein -they really do cover all angles.

Your body will thank you if you get some eggs into your diet!  So we’ve got some fabulous egg-based dishes you can order.

If you’re in for breakfast try out our Scrambled Eggs and Smoked Salmon, The Works (full english breakfast including egg!) or a selection of our other breakfast items.

Otherwise we highly recommend our Spanish style Black Pudding Scotch Egg.


Salmon is very much on a nutritional par with eggs. It’s jam packed with omega-3 fatty acids and protein. Some research has shown it may also help to protect your skin from harmful UV rays!

Come in for brunch and have our Scrambled Eggs and Smoked Salmon.


Lentils are the unsung hero of the pulse world. They’ve got a health dose of protein and iron as well as having a low glycemic index (GI) value. This means that they don’t drastically raise your blood sugar levels which means that you’ll be able to use the energy the lentils give you for longer!

Introduce yourself to lentils with our Quinoa, Puy Lentil and Halloumi Salad.


We may be a little biased when it comes to chicken, but chicken really does have some fantastic health benefits to offer.

Chicken is a great source of protein whilst being impressively low in carbohydrates and saturated fats. This clever little bird causes a rise in serotonin levels which helps to keep you cheery by boosting your mood and improving your ability to sleep well. Chicken has lots of other health benefits besides which you can read about in our ‘Health Benefits of Chicken’ blog!

We won’t even try to list all of our dishes in which you’ll find our feathered friend, best check out the menu here.

The rise of Quinoa

Quinoa Blog

In the past few years quinoa (pronounced: keen-wah) has gone from being a word nobody recognised to a health food everybody wants to get in on.

The reason for this is that quinoa is quite simply an ultimate health food. It’s what is known as a ‘complete protein’ – quinoa contains all of the essential amino acids as well as lots of dietary fibre, iron and magnesium. Quinoa is also gluten-free, easy for your body to digest and exceptionally high in protein (which makes it especially perfect for vegetarians and vegans). There’s certainly no denying that quinoa is fantastic for our bodies and luckily for us it’s also delicious; fluffy in texture and with a beautifully gentle nutty flavour.

Originating from the Andes quinoa is the seed of the Goosefoot or Chenopodium plant. It has been known to the Inca people (a South American civilisation that originated in the 12th century) for a long time as the ‘mother grain’.

Riding the gluten-free and health conscious wave quinoa’s rising popularity must also be credited to it’s delicious taste, complete protein and superfood statuses and versatility.

That’s why it features on our new Spring menu.  Quinoa, Puy Lentil & Halloumi Salad – with chickpeas, vine tomatoes, fresh herbs, lemon zest & pomegranate molasses.  Here’s what else is on the new menu.