Overseen by Chef Alan Bird, London-based restaurant Bird of Smithfield is a one stop dining destination.
Housed within an old Georgian town house and operating over five floors, Bird of Smithfield is the long awaited venture by the top chef and boasts a menu bursting with British flavour.
With more than 15 years of experience overseeing the kitchen at London’s iconic The Ivy, Chef Bird has already received widespread recognition from both his peers and the trade and is set to do the same with his new venture. The restaurant’s dishes will explore the influence of British cuisine from the past through to the present and the new venue will be open for breakfast, lunch and dinner.
Commenting on the exciting new restaurant, Chef Alan Bird, said:
“I’m really, really excited about this. I spent the best part of 20 years working at the Ivy and I loved it, but every chef dreams of having their own place, so to have somewhere with your name above the door, you know it’s real then.”
Discussing the menu, Chef Bird, said:
“I don’t want it to be restricted to what we class as traditional British food. For example, the menu may have inspiration from those countries where British has colonised previously and could use ingredients from the trade route. I don’t want it to be too restricted.
“In general, the menu will be a mixture of modern, trendy stuff, and classic, traditional dishes. I’m not trying to win any Michelin stars – I want people to go there to relax. Twenty years ago, people would only eat out for occasions such as birthdays and anniversaries – now eating out has become a way of life.”
When it opens this spring, Bird of Smithfield will comprise a stylish dining room, a bar and lounge, a basement cocktail bar, an exquisite private dining room with a chef’s table and a roof terrace which overlooks the towers of the old market. The 150-cover venue will cover five floors, with the 40-50 cover restaurant situated on the second floor.
The classically styled dining room will feature tweed and herringbone fabrics, whilst the intimate basement bar – known as The Birdcage – will host live music on selected nights. The site has been specifically designed to maximise space, with the each floor dedicated to different uses.
Commenting, Chef Bird added:
“We need to be flexible in terms of the usage of the space, but also be practical.”
Adding an extra special zing to the site, London-based bar consultancy Fluid Movement will be overseeing the site’s unique cocktail menu; bringing their creative flair and passion into every glass. Fluid Movement have previously provided services to many high profile sites, including Purl, Worship St Whistling Shop and Dach & Sons.
Providing guests and diners with a home away from home as soon as they enter the building, Bird of Smithfield’s classic structure has been brightened by colour schemes that take influences from the 1960’s Hermes palette.
Filled with art and antiques, Bird of Smithfield also features mid-20th Century furniture carefully selected by Bird’s business partner Steve Collins who opened events space Temple Guiting in the Cotswolds with Sophie Conran. Working together, Bird and Collins will operate the restaurant alongside Georgia Muir and Sian Austin, both whom previously worked with Notting Hill restaurateur Tom Conran.
Able to satisfy a variety of demands, Bird of Smithfield offers the benefits of a members club, with no membership required.
For more information on Bird of Smithfield please visit: www.birdofsmithfield.com.