Poultry and Cocktails
The Holy Birds was designed to fuse together an atmosphere of the London 1960’s music scene with the city’s only specialist poultry restaurant and a celebration of the very best in cocktails. On the upper floor the restaurant offers a wealth of poultry from free range chicken to duck, grouse, quail and pheasant, alongside an exceptional range of cocktails. Downstairs is a 60’s cocktail lounge and two private dining rooms. The huge site near London’s Liverpool Street Station takes its theme from the London 60’s Danish modernist movement. Conceived by the award winning Calabrese Brothers and designed by Dtwo the restaurant is the perfect setting to bring alive a mouthwatering menu. The open kitchen, designed and installed by KCM brings the guests into the heart of the action allowing them to really appreciate chefs at work.
The Mule Bar located downstairs picks up on the restaurants theme with a subtle blend of retro 1960’s furniture and art. This is heightened by the period fashions worn by the waiters and waitresses. The overall effect goes to create a fantastic restaurant and venue that offers a unique Experience and stands out from the crowd.
Stunning looks backed up with function
KCM Catering Equipment were asked to design, supply and install the main front of house kitchen, a supporting back of house facility, two stainless steel underbar systems and the bar refrigeration. The kitchen had to cope with a range of different cooking processes, the main feature was a Inotech ‘wall of Flame’ rotisserie, this created real theatre in the open plan kitchen. This was supported by a large Bakers Pride chargrill with Robata grill add on, a Pira charcoal oven, Blue Seal oven range, two Blue Seal fryers and a Retigo combination oven. Heat lamps along the front service counter were from Hatco and then were custom sprayed to match the restaurant décor. Refrigeration in the open kitchen was supplied by Precision with the operation supported out the back by an Electrolux walk in coldroom, glass and dish washer. Two bars were also were designed and supplied, both using the IMC Bartender system incorporating front bar top loading bottle coolers to supplement the back bar bottle cooler capacity. To support the cocktail menu two large Hoshizaki ice makers were installed along with a couple of high capacity ice crushers. To add that extra flair and theatre, seven Frucosol instant glass frosters were positioned along the bar counters giving not only a perfectly frosted glass but also a fantastic talking point.
Speaking at the launch Gerry Calabrese said, “Our ambition is to create a restaurant and cocktail destination that celebrates the incredible cultural decade of the 60s, whilst bringing it to the forefront of 21st century dining with our own modern day twist. We have meticulously designed a space that people will love not only for the food, that showcases poultry at its best, but the incredible cocktail and drinks menu that we have crafted with our father, the soundtrack that celebrates the 60s, and a setting that harks back to a more free-spirited time.”
Alistair White, Director of KCM Catering Equipment who project managed the scheme commented after it’s completion, “The Holy Birds looked stunning when it was finished, the design by Dtwo really brought out a sense of energy and life, with fantastic attention to detail creating the 1960’s vibe The location was a challenge, however using specialist delivery services alongside the KCM installation team we were able to delivery and install the full kitchen set up in just three days.”