c 20 May
Bird is chef director of the 150-cover venue, which is set across five floors. A bar and lounge are on the first floor while the main 40-50 cover-restaurant sits on the second floor. Other floors are set aside for private dining areas and function rooms that will be designed for multiple uses.
"We need to be flexible in terms of the usage of the space, but also be practical," Bird said ahead of the opening.
"I don't want it to be restricted to what we class as traditional British food," he told BigHospitality. "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 be too restricted."
Bird of Smithfield, Farringdon, Lonon - w/c 20 May.
