Chicken. Eggs. If only there was some old saying involving these key ingredients that I could contort into a painful introduction to Whyte & Brown, a new fowl-focused restaurant in London’s Carnaby Street. But as nothing springs to mind, I’ll have to wing it. Whyte & Brown’s concept will have the ethically-minded poultry farmers of Britain dancing a celebratory jig – you could say they’ll be cock-a-hoop, but I’m above that kind of schtick – as the menu is almost entirely based on free-range chicken and/or egg dishes. Bangkok Scotch Egg and Vietnamese Minced Chicken Salad are the kind of thing you’ll enjoy on a visit here, and the menu has recently had a revamp to include a selection of craft beers to accompany the food, which can only be a good thing.

Bringing in creative studio Blacksheep to design a restaurant is one of the most sensible moves a restaurateur can make, and the firm’s Laura Elwick has come up with another belter to add to the Blacksheep CV with the Whyte & Brown job. A couple of our favourite moves is a use of contrasting materials (see for example the metal panelling and tables paired with old wooden chairs) and period features popping up here and there; the butler sink water refill station is an interesting addition to the dining area.

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