Kris Kirkham Photography

While the Haggerston original is closed for a bit of sprucing-up (it reopens in June) Carl Clarke is bringing his “crunchy-fried, tender, perfectly cooked chicken” and “accoutrements to die for” to Brixton for one month only. The Chick ‘n’ Sours residency kicks-off tomorrow (Thursday 10 May) and finishes on Sunday 3 June.

Carl and his business partner David Wolanksi say they have always wanted to open a site in Brixton, and at this pop-up space will create both a restaurant and a development kitchen, with menu items being added to the board as the month goes on.  On two nights (17 and 31 May), diners will be able to book a table downstairs in the development kitchen, to see first-hand how Carl and MasterChef: The Professionals winner Ash Mair collaborate and create a series of new twisted whimsical Asian inspired dishes for the Made in Brixton menu.

Don’t worry, “the amazing Szechuan aubergine” (a firm fave with our reporters) will be remain on the Made in Haggerston menu, alongside a few other C&S classics.

Successful new dishes will shape the menu at the forthcoming Haggerston site, currently being revamped and opening in mid-June with Sub Culture bar downstairs. These include: Chicken Waffle with fried eggs, green papaya and Thai Ranch dressing, Kimchi cornbread, Chinese bacon, eggs, and fermented chilli hollandaise for brunch, or Disco Wings with pineapple satay or Burmese Curry guest fry on the main menu.  Drinkers can also expect a whole host of incredible new Sours creations.

The Brixton project takes over a site at 395 Coldharbour Lane, which was formerly Calcutta Street and Dirty Burger. The pop-up will launch Thursday 10 May, then open evenings only Wed-Fri, and midday-late Sat & Sun, including a brunch menu at weekends. Bookings for four or more only. For the development kitchen nights email brixton@chicknsours.co.uk.