This June, Shoreditch will gain a new resident with the opening of Strut & Cluck. The restaurant, founded by husband and wife Amir and Limor, will showcase their hero ingredient – the turkey! Strut & Cluck will serve dishes inspired by Eastern Mediterranean home cooking, with free-range turkey meat served in new and exciting ways alongside seasonal ingredients.
Limor started cooking turkey for her family as a healthy alternative to chicken and quickly discovered the versatility and flavour of this superfood. Marinated for 24 hours in the family spice and herb blend, the turkeys are then slow-cooked ensuring their tenderness before the final finishing touches. The restaurant will use cooking methods that complement the taste of the raw ingredients, such as grilling in a charcoal oven and roasting, avoiding deep frying and saturated fats. Alongside a selection of turkey dishes there will be many vegetarian options, perfect for sharing and split into sections Nibbled, Roasted and Tossed; as well as a range of desserts with an eastern Mediterranean twist. Music curated especially for the restaurant will complement a selection of cocktails and craft beers.
Following a successful residency at Shoreditch House in November 2015, the new permanent site is set to be bright and airy, the décor inspired by the founders’ love of natural materials, with an eclectic collection of found and bought furniture and decorations, including Limor’s own works of art. With 75 covers, the restaurant is divided into several spaces, including a central bar for 12 diners, clad in tiles resembling the vivid feather formations of a strutting turkey. The largest seating area is designed to evoke an outside terrace, filled with hanging baskets, lanterns and natural light. There is a private dining room for 8 guests inspired by the Bauhaus architectural style prevalent in the vibrant city of Tel Aviv, with period pieces and decorations from the founders’ own collection.
Strut & Cluck’s free range turkeys are sourced from carefully selected farms in and around East Anglia which practise sustainable farming, feeding the turkeys wheat grown at the farms and using the waste generated to fertilise the soil. Turkey meat is one of the leanest and most nutrient-dense sources of protein, and is also rich in a variety of minerals and amino acids.