01
FRESH DAILY
Fresh chicken, prepared every day and cooked with the same care at every Pattersons. The method may travel; the standard never moves.
THIS IS PATTERSONS
BORN IN
LIVERPOOL.
Founded by Darren James, built in Liverpool and still obsessed with making proper fried chicken.
01
HOW IT STARTED
ONE CITY.
ONE IDEA.
More than a decade ago, Darren spotted a gap. Fried chicken meant the big chains or the late-night takeaway; there was very little freshly made chicken served in a relaxed, independent restaurant.
Pattersons was his answer: somewhere warm, lively and unmistakably Liverpool, with serious food at its heart. The idea was simple from day one — make it fresh, make it generous and give people a reason to come back.
FRIED. FRESH. FAMOUS.
THE FOOD
COMES FIRST.
To get the chicken right, Darren worked with Michelin-starred chef Max Gnoyke, whose experience included working with Michel and Albert Roux at Le Gavroche. They spent weeks refining the brine and breading; the signature blend they landed on has remained at the heart of Pattersons ever since.
WHAT MATTERS
NO NONSENSE.
NO SHORTCUTS.
02
BIG FLAVOUR
It began with fried chicken, a proper chicken burger and chips. Famous Gravy, loaded fries, wings, tenders and the Loaded Chicken Parmo followed — always generous, always full of flavour.
03
LIVERPOOL ATTITUDE
Proudly independent, confidently different and never short on personality. Liverpool gave Pattersons its voice — direct, welcoming and unmistakably ours.
04
BUILT FROM WITHIN
Pattersons has always believed in developing people from within. After years of hands-on service across the business, Declan and Rhys have progressed into senior leadership through their experience, standards and results. Declan now serves as Operations Director and Rhys as Executive Chef, helping lead the next stage of the company’s growth while Darren continues to shape the wider vision.
FROM LIVERPOOL OUTWARDS
THE BIRD
TRAVELS.
From Gradwell Street, Pattersons has taken its food into restaurants, markets and food halls across the North West and beyond. Along the way, the brand has traded at Freight Island in Manchester, Baltic Market in Liverpool, Feast at the Mills in Wigan and Kazimier Gardens, while building its current network of sites.
The team is now working towards a return to Wigan before Christmas 2026 and exploring two London opportunities for 2027. The format may change, but the core stays put: fresh chicken, the same signature recipe and a brand that still feels like it came from Liverpool.
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