Carl Clarke has secured a second site for his “fun and buzzy” little fried chicken specialist Chick ‘n’ Sours, which opened on Dalston’s main drag last year. The new Seven Dials venue will open in mid-September and have a short, punchy menu of free-range herb-fed fried chicken alongside the restaurant’s trademark sour cocktails – an “excellent combo”, so say our reporters.

There will also be a list of local beers and soft serve ice cream creations.

The 40-cover site, at 1 Earlham Street in Covent Garden, comes 12 short months after Carl, and his business partner David Wolanski, opened the first Chick ‘n’ Sours on the border of Dalston/Haggerston.

On the menu: Faves from the original restaurant like Korean Fried Chicken Bun and Szechuan Aubergine. There will also be new additions to the menu such as the Hot & Numbing Disco Wings and Xian Xian Tenders, which Carl has already been trialling at the East London site.  The signature House Fry is finished off with Carl’s unique “seaweed crack” seasoning & served with pickled watermelon.  The Guest Fry will change on a seasonal basis and is inspired by travels and other countries’ interpretations of fried chicken.

Chick n Sours will continue to use the best possible free-range, herb-fed chicken from Pilmoore Grange Farm in Yorkshire and state of the art, greener, pressure fryers. Carl fries his chicken in British rapeseed oil which has the lowest trans fats.  So it’s healthier, of sorts.

Sides include: Charred Hispi with explosive chilli, kimchi salad cream and bacon, or Coal-grilled corn with Berkswell cheese, lime and coriander, or White Sprouting broccoli with seaweed mayo and a tea-pickled egg.

And for weekend brunch lovers: The towering Brunch Bun – fried thigh, gochujang mayo, bacon, fried egg, avocado, Asian slaw, & Sriracha sour cream; and Cornbread & Kimchi waffle, poached eggs, chicken skin and Ssam sauce hollandaise.