Butter Bird has now opened its doors on Blossom Street in Ancoats as a modern 'NeighBIRDhood' rotisserie focused on one thing done proper.
Rotisserie chicken cooked over flame sits at the heart of the experience, finished to order and served simply, with house butters at the heart of every plate, and perfectly accompanied by chilled crémant and a focused list of cocktails designed to lift and balance every bite.
To celebrate its opening, Butter Bird is offering a friends and family 50% percent discount on food for the first two weeks. Guests who follow @butterbirdmcr on Instagram and book in advance will receive fifty percent off their food bill, inviting guests to discover the space and make Butter Bird part of their regular rotation.
At the centre of the restaurant is Ancoats’ first traditional rotisserie oven, a wall of fire that cooks up to forty eight northern chickens every ninety minutes. Each bird is prepared, seasoned and brined in house before being slowly rotated over open heat. As the birds turn, they self baste, building crisp, golden skin and succulent meat with depth of flavour that comes from time, fire and technique. Finished with house recipe butters and carved fresh, each chicken is served hot, glossy and at its best, straight from the flame.
‘Butter Bird’s butters’ are the signature of the menu, designed to melt into the chicken and transform every bite. Guests can choose from tarragon, Dijon mustard and wildflower honey butter, preserved lemon, thyme and cracked pepper butter, or chermoula butter, served alongside the chicken to spoon, swipe and drizzle as they eat. It is a simple idea done with intention. The chicken brings the depth, and the butter brings the personality.
Chicken is cooked in carefully timed batches throughout the day, allowing each bird to be served at its peak, finished with butter and carved fresh to order. Chicken is available quarter, half or whole, paired with a tight selection of sides designed to complement the richness of fire cooked flavour, including rotisserie potatoes, tallow fries and salt baked sweet potato, alongside lighter salads and vegetable led dishes for balance.
Drinks are integral to the Butter Bird experience, with a dedicated crémant bar forming a central feature of the space. Crémant is the bubbles of the moment, chosen for its freshness and lift, and for the way its crisp acidity cuts through butter and flame. Alongside prosecco and a concise cocktail list including spritzes and martinis, the drinks offering is designed to pair naturally with rotisserie chicken and keep the experience light, celebratory and perfectly balanced.
Joe Akka, owner of Butter Bird, said: “Rotisserie chicken is one of those foods people never stop craving. It is familiar, it is comforting, and when it is cooked properly it is unbeatable. We wanted to bring a proper rotisserie to Ancoats and create a place that does one thing brilliantly every day. The oven is the heart of Butter Bird, and the butters are where we bring personality and flavour. Most importantly, we want it to feel like part of the Neighbourhood, somewhere people can drop in, bring friends, or take a whole chicken home.”
Find out more here.