A Feathered Feast: Three Little Birds

Three Little Birds restaurant in Clerkenwell hosts a six course 'feathered feast' in their newly renovated Birdcage.

Australian chef Chris Jordan and Venezuelan Alejandro Diaz have long been making waves on the international circuit with some

The menu fuses their styles and cuisines, using traditional cooking methods and locally sourced ingredients. The six courses are compiled of exactly what you'd expect from a feathered feast: lots, and lots, of birds.

An amuse bouche of 'quail in a jar' is followed by foie gras & autumn allotment pickle, and a starter of guinea fowl miso with sea vegetables & sesame. For the more substantial courses, there's beetroot caramelised pigeon, served with parsnip and bitter chocolate, a slow-cooked duck breast accompanied by chicory, fennel and anise, and finally 'pot au feu' pheasant served with bone marrow, turnips and pickled shallots.

To top off the evening, they'll be serving up a 'famous grouse eggnog', if you still have any room after all those birds. Tickets for the six course menu cost £33 and are available to book here.