How we cook, where it comes from, why we're fussy about the bits we're fussy about. No SEO-bait blog posts — just things our customers ask us a lot.
There's a reason Hot Bird sounds different when you bite it. It takes twice the oil, twice the time, and a fryer that knows two temperatures.
Cardiff has more urban beekeepers than any UK city outside London. Our hot honey sauce starts with a hive in Pontcanna.
Hot Bird almost didn't happen. Here's the year between 'we should open a chicken place' and our first night on City Road.