Called Braai Bird, the restaurant will open on the former Kudu Grill site on Nunhead Lane this November and will serve a menu centred on wood-fired rotisserie chicken, slow-cooked over wood and served with South African sauces, including its signature monkey gland sauce, and sharing sides.
Chef and co-founder Patrick Williams will oversee the food, while creative director and co-founder Amy Corbin has worked with Lithuanian designer Liga Piraga on the restaurant’s interiors.
The restaurant’s interiors will retain elements of the former site and include bespoke artwork by South African artists. An open kitchen at the rear of the restaurant will feature the wood-fired rotisserie as a central element of the operation.
Braai Bird marks a return to Peckham for the couple, who opened Kudu on Queens Road in 2017. The pair subsequently opened Curious Kudu, a gallery and private dining space, and Kudu Grill, which focused on South African braai cooking using wood and charcoal in the area.
Kudu relocated to Marylebone in September 2025, consolidating the brand’s three venues into a new flagship site.
“Since moving to Marylebone in 2025, we always knew that we wanted to return to South London, where our Kudu story began,” say Corbin and Williams.
“Opening in the former Kudu Grill site makes it feel even more like a full-circle moment.
“We want it to be a place where people can come together, eat really good rotisserie chicken and chips, and feel at home. This is the kind of food that truly reminds us of home. It’s all about rolling up your sleeves, tucking in and sharing plates around the table with friends and family.”
Williams, who was born in Durban, began his culinary career in Cape Town at restaurants including La Colombe and Camphors before moving to London, where he worked with Robin Gill at The Dairy, The Manor and Paradise Garage.