ABSURD BIRD COMPLETE THE LINE UP

With their restaurant in London’s Spitalfields opening just last month and another branch opening in Soho very soon, Exeter has been selected by Absurd Bird for the opening of their first restaurant outside the capital. For Aviva Investors, signing up Absurd Bird marks a culinary milestone for Exeter’s Queen St dining, the final name to be announced in this £12m redevelopment.

Describing themselves as ‘Chicken by Birth, Crazy by Nature’, Absurd Bird has been three years in the making and the brainchild of a whimsical entrepreneur and dedicated foodie, the attention to detail is both extraordinary and highly impressive.

Absurd Bird crashed in to the London scene with a wholly encompassing brand philosophy: celebrate difference by celebrating the absurd. The food itself is like the ambience that accompanies it, modern yet nostalgic, sophisticated yet humble, comfortable yet innovative. Combining the talents of a renowned fine dining chef with the creativity of a wildly imaginative global restaurateur and a team of world-class operational management.

With traditional free range, slow farm rearing specialist Fosse Meadows Farm as their suppliers, Absurd Bird use Cotswold White and Cotswold Gold chickens, all smoked on site at Queen St dining. The food promises to startle: whole spatch-cocked smoked chicken which is hot smoked in house or the crispy, fried chicken on a waffle – marinated overnight in buttermilk is all they would tell us.

Simon Green, Director of Aviva Investors said: “Aviva Investors is delighted to be able to announce Absurd Bird as the final name in the Queen St dining line-up. They have made quite an impact in London, generating a lot of excitement among the capital’s diners. Absurd Bird will be taking just under 4000 sq. ft of Queen St dining across restaurant, bar and outside seating space. We are really thrilled to have them on board, complimenting the mix of exciting eateries we have already announced.”

 

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FIND A FOODIE SEARCH

The team at Queen St, in partnership with the Express and Echo, have launched their search for a budding chef,