Calabrese brothers to open 1960s poultry and cocktails concept

By Finn Scott-Delany

- Last updated on GMT

Gerry and Jon Calabrese are planning their latest venture, a restaurant and bar specialising in poultry and cocktails
Gerry and Jon Calabrese are planning their latest venture, a restaurant and bar specialising in poultry and cocktails
The Calabrese brothers have revealed their latest venture as a 1960s styled bar and restaurant specialising in spit-­cooked poultry and cocktails.

According to BigHospitality's sister publication MCA Insight​ The Holy Birds is inspired by the London’s swinging sixties music and art scene, and will be made up of a ground floor 100-cover restaurant, bar and private dining room, and a 300-cover cocktail lounge in the basement.

Gerry and Jon Calabrese, who are also behind award winning The Hoxton Pony, Hoxton Gin and Wringer & Mangle, have brought in their father Salvatore, a legendary bartender who started his working life in the 1960s, to design a 40-­strong cocktail menu inspired by the era.

Set on Petticoat Lane Market, the interior is inspired by the 1960s Danish modernist movement.

The restaurant is described as London’s first dining experience specialising in poultry, with free­-range birds including chicken, duck and grouse to wood pigeon, quail and pheasant.

Original idea

Gerry Calabrese told MCA he would not rule out further replication of the model but insisted that each venture was governed by space and location.

He said the original idea come after hearing the 1969 song It’s a Beautiful Day by San Franciscan brand White Bird and evolved from there.

He said the range of food, drink and style made it a multi-­faceted concept with wide appeal. He said: “It’s important to have a clear identity and clear concept and I’m a big fan of poultry and game, so I thought it was a great thing to hang our hat on.

“It will be premium in the sense of the quality of the ingredients. It doesn’t revolve around one item like chicken. With game season coming up we’ll be using woodcock, grouse and pigeon.”


The poultry will be brined and dry hung and spit roasted going into site.

Gerry said recruiting their father was a natural decision.

“My father’s been in the industry for 50 years and we thought wouldn’t it be fanatic to get the old man involved in the cocktail menu and come up with something truly authentic of the era.

“My mum also grew up in the '60s and would play music when we were growing up.

“We’re not trying to be overtly themed. It’s more a bit of a nostalgia experience with that mid-­century style, furniture, design, art and music

“It might be the china you’re served tea in or the beautiful teak panelling – it’s all sympathetic to the era.”

Related topics: Business, Restaurants, Pubs & Bars, Venues

Related news


Follow us

Hospitality Guides

View more

Featured Suppliers

All suppliers