The first solo restaurant from award-winning chef Tomos Parry, previously head chef at Kitty Fisher’s.

Brat takes its name from the colloquial term for a turbot and draws on Parry’s Welsh heritage and influence from the Basque region of northern Spain. Tomos Parry (a former Young British Foodie chef of the Year) has been attracting attention for his skills with wood-fired cooking since he headed up the food offering at Climpson’s Arch and then at Kitty Fishers in Mayfair - enduring the sweltering temperatures of the grill to bring creative, Celtic-inflected cooking to London’s diners. 

Expect the cuisine to be inspired by an old restaurant in San Sebastian but with a Welch element with a menu favouring seasonal British produce, cooked on an open fire wood grill. The wine list is produced in collaboration with Keeling Andrew & Co, the wine import company set up by the founders of Noble Rot.

Entrance to the first-floor restaurant is through an unassuming door with the original 1930s stairwell leading upstairs into the dining room, which retains many original features including art deco wood panelling and large steel frame windows. An open kitchen with the wood ovens sits at the heart of the room, surrounded by a counter bar with high stools for guests to dine. Closed on Mondays. 

Ideal For

Fired up, low intervention cooking

Signature Dishes

Cedar Wood Sea trout with Jersey cream and river herbs; Slow grilled little Red Mullet; Turbot, lightly seasoned; wild mussel and cockle soup and Offal hot pot with laverbread and potatoes.