Photographer: Ed Reeve

Wishbone by Shed Design | Restaurant interiors ×

Photographer: Ed Reeve

Wishbone by Shed Design | Restaurant interiors ×

Photographer: Ed Reeve

Wishbone by Shed Design | Restaurant interiors ×

Wishbone – the brainchild of food writer and chef William Leigh will serve up ethically sourced, delicious, guilt-free fried chicken from its very own stylish surroundings in the infamous food hangout of Market Row in Brixton Market. There is no doubt that the UK is a nation of fried chicken lovers who regularly gobble battery chicken 3-piece meals from any one of the ‘something-FC’ establishments that can be found on the high street. Wishbone is here to change that.

Wishbone will serve a menu full of high quality, crispy, fresh-from-the-fryer chicken, plates of wings – including twice fried, Korean style and their very own twist on the chicken burger. Alongside the birds and buns expect to see a range of simple, well chosen sides like slaw, black eyed pea salad and Mac 'N' Cheese Nuggets all to be washed down with selected craft beers. Four years in the making, William Leigh has spent a huge amount of time researching and refining recipes as well as eating bucket loads of chicken across the world. From Brooklyn to Bangkok, he has sampled it all, using these experiences as the inspiration for Wishbone.

With Scott Collins of MEATLiquor joining Leigh in his crispy fried quest just over 12 months ago, these two eggheads have struck poultry gold south of the Thames. Amongst a book of closely guarded recipes, experienced and researched techniques and incredible ingredients, Wishbone will become the definitive destination for fried chicken lovers. Having never been done justice in this country, fried chicken has fallen a-fowl of cheap, farmed birds and has yet to see the success it has achieved throughout the US and across parts of Asia; but now, with Wishbone, it will. William Leigh commented, “As a huge fan of fried chicken, I realised that for too long people have only ever been able to enjoy this classic, delicious US staple from battery farmed birds with low quality meat and this had to change. Wishbone will be taking something that was mistreated – overcooked, greasy, left in a hot cupboard for hours - and treat it as the hero.”

Wishbone opens its doors early November at Brixton Market, serving chicken and beer, day and night, enabling fried chicken aficionados to experience this game-changer. Yianni Papoutsis of MeatLiquor said, “It's what I've always wanted fried chicken to taste like.” On the Brixton location, Scott Collins added, “The decision to make Wishbone’s home Brixton was a pretty easy one. The food market’s growing reputation and Brixton’s diverse cultural roots will give Wishbone a truly distinct sense of community and soon become a home for friends looking for an ice cold beer and some hot, free-range, crispy chicken.” Wishbone is set to ruffle a few feathers in an otherwise farmed and over-crowded coop.

Shed Design

Photographer: Ed Reeve

Wishbone by Shed Design | Restaurant interiors ×

Photographer: Ed Reeve

Wishbone by Shed Design | Restaurant interiors ×

Photographer: Ed Reeve

Wishbone by Shed Design | Restaurant interiors ×

Photographer: Ed Reeve

Wishbone by Shed Design | Restaurant interiors ×

Photographer: Ed Reeve

Wishbone by Shed Design | Restaurant interiors ×

Photographer: Ed Reeve

Wishbone by Shed Design | Restaurant interiors ×