BRAT

London’s Temple of Wood-Fired Simplicity

Perched above a former Shoreditch strip club, Brat has swiftly become one of London’s most celebrated dining destinations. Helmed by Welsh chef Tomos Parry, the restaurant stands as a testament to its distinctive approach to cooking over fire.

Chef Tomos, drawing inspiration from his Welsh heritage and the Basque region of northern Spain, has crafted a menu that emphasises simplicity and quality. His philosophy centres on letting exceptional ingredients speak for themselves, a principle evident in every dish served at Brat.

While Brat is renowned for its signature whole turbot, its meat offerings, particularly the steak cuts, are equally fantastic. Chef Tomos Parry’s commitment to sourcing high-quality steak cuts from leading selected Britsh farms like the i.e. Hereford Sirloin and the Angus Rib and his expertise in wood-fired cooking culminate in dishes that are both flavourful and expertly prepared.

Central to Brat’s culinary DNA is its use of a wood-fired grill. This approach imparts a unique smoky flavour to the dishes, creating a dining experience that is both rustic and refined .

The dining room exudes a warm, inviting atmosphere, with large industrial windows allowing natural light to flood the space. The open kitchen design enables guests to witness the artistry of wood-fired cooking firsthand, adding an element of theatre to the meal.

Brat stands as a testament to the power of simplicity and the allure of cooking with fire. Chef Tomos Parry’s dedication to quality ingredients and traditional techniques has solidified the restaurant’s status as a must-visit for those seeking an authentic and memorable dining experience in London.