Member Article

Shelley Sandzer secures first permanent site for lockdown success, Sidechick

Roast chicken concept, Sidechick, will be opening its very first central London restaurant this May. The 1,200 sq ft space at 56 James Street was secured by leading specialist UK leisure property agency, Shelley Sandzer, on behalf of the brand.

Split over two floors with an open kitchen and dining area ground level and a second dining room below, the restaurant will seat 50 covers indoors and 20 outdoors. The spine of the offering will be juicy corn-fed roast chicken, with seasonal vegetables, salads, and flatbreads cooked over coals playing an equal counterpart. Sidechick will have a drinks menu focused on showcasing natural and biodynamic wines, and cocktails designed specifically to complement the food.

The brainchild of Patty and Bun founder, Joe Grossman, Sidechick is a concept that was established as a delivery-only brand during national lockdown earlier this year, inspired by a sense of home, and the experience of dining with friends and family. The first bricks and mortar restaurant is located next-door to Patty and Bun Marylebone, which has in part influenced the name.

Sidechick founder, Joe Grossman, commented: “This site is absolutely perfect for Sidechick’s first foray into bricks and mortar dining, next-door to sister restaurant Patty & Bun Marylebone, also a debut location, having opened back in 2012. The overwhelmingly positive response to our delivery-only service during the Spring-Summer 2020 lockdown encouraged us to source a permanent location for the concept, which Shelley Sandzer have helped us secure. Hospitality faces an uncertain future, so we are doing all we can to create jobs and bring diners new concepts to look forward to in the coming weeks, months, and years.”

Ted Schama, Managing Partner at Shelley Sandzer, added: “We have played our part in the expansion of Patty & Bun, and are proud to advise Joe and his team on this new concept too. Pushing Sidechick into bricks and mortar at a challenging time for the industry is a real success story from the first lockdown, highlighting the adaptability, creativity, and innovative qualities in hospitality.”

This was posted in Bdaily's Members' News section by Elizabeth Ellis .