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Cluck & Co
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Est. 2014 · London

A love letter
to fried
chicken.

Twenty-four hour brine. Eleven spices. One thing done properly. Delivered warm, or eaten at ours.

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A single piece of golden fried chicken suspended above a cloud of seasoned flour
N°01
The Original
— Bone-in thigh
◍ Free-range only
◍ Delivered in 25 min
◍ 42 UK kitchens
◍ No frozen. Ever.
Crispy.✦Juicy.✦Golden.✦Peppery.✦Honest.✦Hot.✦Crunchy.✦Craveable.✦
Crispy.✦Juicy.✦Golden.✦Peppery.✦Honest.✦Hot.✦Crunchy.✦Craveable.✦

§ 02 — The Craft

We took the long way around.

Fast food shouldn't taste like a shortcut. Here's the four-step ritual we do to every piece, in every kitchen, every single day.

Step 0124h

Slow Brine

Free-range chicken rests in a buttermilk cure spiked with sea salt, chilli and cracked pepper.

Step 0211

The Blend

Eleven spices — some passed down, some argued over — dredged by hand into every piece.

Step 033.5

Pressure Fried

Three and a half minutes in refined rapeseed oil. Steam locked in. Crust locked on.

Step 0490s

Served Hot

From basket to table in ninety seconds or less. Anything longer and it doesn't leave the pass.

§ 03 — Manifesto
"Anyone can fry a bird. Not everyone will queue up round the block to eat it. That's the difference we're chasing — every service, every shift.
— Ada Osei
Head Chef

§ 04 — Come and eat

Forty-two kitchens.
One recipe.

London

17 Redchurch Street, E2

Open · closes 11pm

Directions

Manchester

42 Tib Street, M4

Open · closes 10pm

Directions

Bristol

9 Wapping Wharf, BS1

Opens tomorrow 11am

Directions
See all 42 locations

Hungry? Let's fix that.

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