The Crazy Goose Puts Charcoal Rotisserie Chicken Centre Stage with New Revamped Menu
The Crazy Goose is relaunching with a menu built around a single hero dish: whole chickens marinated for 48 hours and turned slowly over open coals.
The signature Crazy Chicken is served with burnt guindilla chillies and garlic toum, available as a half bird (£20) or a whole bird for two to share (£40), or as a complete meal with flatbread, house pickles, toum and fries at £29 and £58. The full menu launches this week.
Razak Helalat, founder of Black Rock Restaurant Group, said:
“Fifteen years ago, we built this business around cooking over fire and sourcing the best dry-aged beef in the country, when nobody else was doing either. We’ve put everything we learnt from that into chickens, in the same building where The Coal Shed started. This is where the bird takes a turn. What we love about chicken is how many occasions it stretches across. It’s a table of six sharing on a Friday night, it’s a family roast on a Sunday, and it’s one person eating well on their own midweek. Very few things on a menu do all three.”
Birds & Bubbles: the first taste, for OctoberBEST
The rotisserie makes its public debut during OctoberBEST, Brighton’s month-long celebration of the city’s restaurants, with ‘Birds & Bubbles’; a limited-edition sharing menu running Monday to Friday, 12–25 October, between 12pm and 5pm.
Priced at £30 per person for a minimum of two guests, the feast opens with seasonal house pickles, flatbread with sesame brown butter and black chickpea hummus with caramelised miso onions and coconut yoghurt. At the centre of the table is a whole Crazy Chicken with burnt guindillas, padrón peppers and garlic toum, served alongside crispy fried potatoes with aji verde, charred hispi cabbage with sesame butter and pistachio dukkah, and an autumn tomato salad with chilli crunch and mint. Blackberry, bay leaf and crushed meringue soft serve finishes.
A three-glass Bubbles Flight is available to add for £30; English rosé brut, Catalonian Cava and Piedmont Moscato d’Asti, each matched to a stage of the menu. Booking is open now at thecrazygoose.co.uk.
Beyond the bird
The wider menu is built for sharing around the rotisserie: snacks and spreads including whipped feta with Persian pistachios and chilli oil; skewers, kofta and wood-fired halloumi from the fire; and sides such as charred tender stem with whipped tahini and fries seasoned with chicken salt. A pomegranate-glazed rotisserie lamb shoulder for two (£60) runs Friday to Sunday, and two set sharing menus are offered at £27.50 and £37.50 per person.
On Sundays the rotisserie turns to a traditional roast, with whole and half Crazy Chicken, rotisserie lamb shoulder, a vegan roast cauliflower steak and a kids’ roast, all served with crispy smashed potatoes, seasonal vegetables and roasting-tray gravy.
Kim Woodward, Group Head Chef at Black Rock Restaurant Group, said:
“The 48-hour marinade gives the chicken time to absorb all those flavours, while the charcoal adds a deep smokiness and beautifully charred skin. Rotisserie cooking may look simple but getting it consistently right takes real skill. It’s all about controlling the heat and keeping the bird turning evenly to achieve juice meat with crisp, caramelised skin.”
