The group, which already operates The Kitty Hawk and The Backroom Bar in Moorgate, will continue to run the venue as a chicken and egg-focused all-day restaurant.
“Kingly Court is such a vibrant area, and a hub for great food in the heart of London, so we couldn’t be happier to be laying down roots and continuing to operate Whyte & Brown, building on its existing customer base,” says Sarah Clark, Managing Director of Wright & Bell.
“We look forward to working with Whyte and Brown's loyal team to continue welcoming guests to the restaurant, pursuing a progressive vision of food and drink venues across London.”
The 132-cover, two-storey restaurant launched in July 2013, and is the brainchild of creative director Fiona Gale, who opened it overseen by former Restaurant Group and Ignite director Kevin Bacon.
Designed by Black Sheep, the same company as did the design for now-closed club Whisky Mist and Jamie’s Italian, the restaurant specialises in free range chicken, serving dishes including chicken souvlaki; roasted chicken with gremolata; chicken supreme; and barbecue pulled chicken burgers.
Its egg-orientated breakfast and brunch offer includes a bacon and fried egg brioche bun; shakshuka with sourdough; and avocado on toast with poached eggs.