Whyte & Brown, a concept thought up by creative director Fiona Gale, will open on 8 July in Kingly Court, just off Carnaby Street, serving breakfast, lunch and dinner.
Dishes will be designed around chicken and eggs, pushing last year's chicken restaurant trend to the next level, going 'beyond the usual offer of serving exclusively roasted, grilled or fried chicken', according to Bacon, who will oversee the restaurant as chairman.
Average spend-per-head is expected to be £20.
The 132-cover restaurant and bar will be situated across two floors with a courtyard seating a further 24 people.
A bar, serving cocktails created by award-winning mixologist Ryan Chetiyawardana, artisan beers, spirits, Milton Sandford wines and soft drinks will be on the ground floor and will have its own menu which will include crispy chicken skin ‘chicken crisps’; chicken wings, Vietnamese minced chicken salad in gem lettuce shells and burgers.
The restaurant's menu will include roasted and grilled chicken, burgers, soups and casseroles with signature dishes including the Chicken Caesar Burger with Parmesan and Worcester sauce and the Bangkok Scotch Egg using minced thigh meat and Thai herbs.
Free-range egg dishes range from a Risotto Scotch Egg encased with leek, spinach and lemon thyme risotto through to breakfast classics such as Eggs Florentine and Benedict.
Bacon said: “I am thrilled to be part of this fantastic venture and to be working with a team of such talented individuals. Whyte & Brown goes beyond the usual offer of serving exclusively roasted, grilled or fried chicken. It’s a concept that celebrates the extraordinary versatility of the chicken and the egg. We aim to deliver on a range of wonderful dishes, served in a relaxed environment at value for money prices.”