Leeds rotisserie chicken restaurant Bird and Beast is to spend £750,000 opening a second site in the heart of Manchester.
The centrepiece of the kitchen will be a custom-made British rotisserie that customers can view as they dine at the 4,000 square foot premises in Deansgate.
Chickens will be supplied by Sykes House Farms and double-marinated overnight in the restaurant’s signature rub, steamed, then roasted over cherry wood chips and charcoal on the rotisserie spit.
Bird and Beast’s co-director, Jonathan Parkinson, told the Manchester Evening News that it was looking forward to expanding the brand to the city following its success Leeds.
“Premium free-range rotisserie chicken will be our main ingredient and I believe that the simplicity of this new concept in a stylish, modern setting will be a winning formula with Manchester diners,” he said.
“It’s really important to us that we give that clarity on the origin and provenance of our birds which is something that is not often achieved by many restaurants. We will be offering low cost, high-quality food that doesn’t compromise on flavour.”
All the food at Bird and Beast has been created by executive chef Simon Shaw, who owns and runs El Gato Negro, a critically acclaimed and hugely successful Spanish restaurant in Ripponden.
The Manchester restaurant is expected to open early next year.