A unique culinary taste and atmosphere has been created at eat the bird in Taunton

This is what business partners Dan Aldridge and Chris Kenny are aiming for as they bring what they believe is a relaxed eating atmosphere to Taunton.

Eat the bird has been spreading its business wings since it opened in May and in this short time frame it is gained a reputation as being the place where the hipsters and families like to go to party and relax.

The start of the restaurant was far from relaxed as the business had three weeks to get up and running before it opens its doors to the public.

Now it is open, it is all system go, but both Dan and Chris want to see their business flourish, grow slowly and steadily and build a reputation and not become a flash in the pan.

The idea or as Dan said the ‘epiphany’ for eat the bird came after he and Chris were talking about setting up a business which would do street food at festivals.

They came up with the idea of doing this type of enterprise first and possibly in 2018 opening up a restaurant called eat the bird.

However like the old question which came first the chicken or the egg,? the answer in this case was the chicken and suddenly their plans had changed.

Dan, 32, explained what they wanted to give customers was big flavours and punchy tastes which they would have got from street food but would get it now in a restaurant.

Dan said: “We wanted to create a place where we would want to come and eat.

“It was reflecting this in the dinning experience which would be for people our age or in fact people aged between 18-60 years old.

“We want people to come here and relax.

“We (the staff) are relaxed but we are professional. We will treat you with respect but be your mates at the same time.

“We provide a human service as we are not waitress robots.”

Dan explained the ingredients used at eat the bird are sourced locally.

For an example he spoke about the the chicken burgers which are made with chicken which comes from Exeter, the guacamole is made fresh every day as are any of the sauces and glazes and the buns are made by a bakery just outside Bristol.

The chicken is buttermilk dipped breast cooked in rapeseed oil and served in a toasted bun or tortilla wrap and dressed iceberg lettuce.

They have produced some what can be called ‘carry on’ style names for the chicken burgers such as The Motherclucker, Proper Filth (smoked bacon, Swiss cheese, chipotle BBQ and onion ring), Double dip filth (dipped in gravy then put in a sandwich and dipped again), naked bird and ol’dirty bird.

There are also duck burgers one called out for a duck burger (a classic Duck version of a beef burger) and Quack attack wrap (shredded duck leg, plum spiced yakitori/spring onion, radish and pickled cucumber.

When it comes to feeding everyone, the menu caters for all and in fact one third of it is suitable for vegetarians.

The restaurant can cater for tables of six to eight and look after a party of 24/26 which it did last week.

Speaking about what it means to him to be a chef, Dan said: “When I was 10 yearsold I was taken to a Little Chef by my parents as a birthday treat.

“While I was there I was asked what I wanted to do when I grew up? I said I wanted to be a chef at Little Chef.

“When I was 22 years old I became a head chef and have been in the business for 10 years.

“I do not think I could have done anything else as I love it.

“I think what makes a good chef if you need to be able to cook food you would eat every day.

“I like being creative and like to know people are having a good time.

“Being a chef is like driving a fast car, it gives me adrenaline.

“There are two types of people in a kitchen those who can deal with stress and those who cannot. And those who cannot do not stay long. I can deal with the stress and I enjoy the buzz.

“If I was not a chef then I would have to do something creative, something arty.

“I am always thinking of new ideas, what is the new flavour what is the next big thing.

“I see myself as a hipster, someone who is trendy and into the new new thing.”

Amongst the dishes on the menu are platters which can be shared between two-four people such as chipotle BBQ chicken nachos, charcuterie board, bareknuckle boneless bites, hot wings straight up cheesy nachos and antipasti board.

There are a selection of salads and vegetarian meals which everyone can enjoy.

Such as baked goats chees and beetroot; classic ranch cobb, suprgrain salad, halloumi and portobello burger, sweet potato and peanut butter quesadilla and falafel pitta.

You can also get half a chicken, a whole chicken and you can add one of the house bastes and paint it yourself. The bastes include Maple and bourbon BBQ, Jamaican jerk, honey and mustard, eat the bird gravy.

A new part of the menu has been launched with is Asian food including things like kung pow and firecracker rice.