Wishbone is the brainchild of food writer and chef William Leigh, along with Scott Collins, one of the founders of popular burger joint, Meatliquor. This new emporium aims to feed London's current appetite for all things 'galline' (ie. 'chickeny') going about its business amid the hubbub of Brixton Market, with ‘vertical drinking’ and finger food at ground level and a dining room upstairs. ‘Fried chicken and beer’ is the bottom line, with ‘dirty wings’ and chunks of deep-fried, free-range meat as the solid mainstays, backed by craft brews such as Hobo Beer (a new Czech lager made from Saaz hops), a few ciders and some lively cocktails. Breakfast (chicken, of course) and takeaways are on the menu – space permitting (Wishbones’ kitchen is tiny, by all accounts).
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