A POSH restaurant is selling quirky chicken pies — with the unlucky clucker’s head sticking out of the pastry.
The £22 Le Grand Coq dish is filled with chicken hearts, livers, cockscomb plants and with the barnyard bird’s wings and feet also poking through the top.
INSTAGRAM/FOWLA post restaurant is selling a £22 chicken pie with the unlucky clucker’s head sticking out of the pastry[/caption]
INSTAGRAMThe dish is available at London pop-up restaurant Fowl’s[/caption]
But London pop-up restaurant Fowl’s take on the British classic has left foodies divided, with some praising the pie as inspirational while others choke at the thought of it.
It is all part of the restaurant team’s drive to use every part of an animal and cut out food waste.
Customers can also get a £16 Chicken Leg Corn Dog, with the bird’s foot still attached to the drumstick.
And there is an £8 chicken fat crème caramel finished with a chicken skin crumb for desert.
One food blogger who went to the restaurant said: “I personally have no issue with the chicken head in the pie and the foot still attached to the drumstick.
“But I totally get why it might put some off.”
Another fan enthused on social media: “This will be delicious and shows nose-to-tail eating, which we all need to get on board with!”
But a third was not convinced and said: “I hope no one goes to this restaurant.”
Fowl, which opened last week, is from the team behind the capital’s Fallow restaurant in St James’s.
The chicken pie has been created by French guest chef Pierre Koffmann, 75, for October’s menu.
Chef Will Murray told The Sun: “I like to describe Fowl as all the best things about chicken on one menu.
“This pie is a beak-to-feet concept.
“The feet are usually mainly exported.
“The head is often thrown in the bin.
“For us, the farmer has gone to all this work to rear this beautiful bird, so we’re using all of it.
“We sell out of pies every day. We can’t keep up!”