The move follows the closure of the group’s two London restaurants earlier this summer.
At the time, David Wolanski – who founded the group with Carl Clarke in 2015 – said that the UK’s casual dining restaurant model was broken, but that the brand would live on through live events, festivals, pop-ups, residencies, and delivery platforms.
“The launch of our residency at Big Chill is a key example of how we’re evolving our growth strategy to focus on opportunities that require less capital investment and overhead,” he says. “It’s a great venue that allows us to reconnect with our loyal community and reach new audiences in a sustainable, flexible way.”
According to Wolanski, Big Chill’s evolution from a 1990s festival brand into a bricks-and-mortar venue in the heart of King’s Cross makes it the ideal platform.
The venue has three floors, four bars and a roof terrace and is described as a “lively destination that aligns with Chick ‘n’ Sours’ energetic, community-driven ethos”.
The residency will feature the full Chick ‘n’ Sours menu, including Kung Pao Disco Wings; K-Pop Fried Chicken Sandwich; Szechuan Aubergine; and Bang Bang Cucumbers.
A selection of the brand’s signature Sours cocktails will also be available, including the Chick N Club #4, Mexinese, and a special Big Chill Sour created exclusively for the venue.
“The residency model enables us to be lean and flexible in a market that’s tough to predict right now,” Wolanski continues. “Big Chill’s space and vibe really resonate with our brand, making it an ideal place to build a sustainable presence without the burden of traditional restaurant overheads.”
Big Chill co-founder Richard Biggs adds: “We’re super excited to work alongside this fantastic, energetic brand Chick ‘n’ Sours with its huge following – great times ahead!”