brat-small-plate
The Facts
NAME: BRAT
IT'S: A Basque barbecue restaurant in Shoreditch

15-03-2018

OPENED: March 15th, 2018
SOFT LAUNCH: Until 16th March
WHO'S BEHIND IT: Tomos Parry
DID YOU KNOW: Tomos also cooked at Climpson’s Arch in Hackney
LOCATION: Shoreditch
ADDRESS: 4 Redchurch Street, E1 6JL
Travel To: Shoreditch High Street
WEBSITE: Visit Site
CONTACT: Email: [email protected]
TWITTER: Visit Twitter
INSTAGRAM: Visit Instagram
RESERVATIONS: Yes

BRAT

OPENED 276 DAYS AGO

BRAT is a new restaurant from chef Tomos Parry, now open in Shoreditch.

Tomos previously worked at Kitty Fishers and this is his first solo venture – a hugely exciting opening for the London scene. We’re confident this will very quickly join the ranks of London’s best barbecue restaurants.

The Spot:

The restaurant has an open kitchen where many dishes are cooked over wood-fuelled live fire, and there are stools at the edges in case you want a seat in the heart of the action. There are plenty of traditional tables set, too, though, so the whole restaurant will be buzzing. You’ll notice lots of very large fish cages (used for grilling fish) hanging up, which gives you a clue about the menu…

brat-counter

The Food:

The food here has been inspired by Getaria, in the Basque Country, an area that’s known for its barbecues. There’s lots of Cornish fish on offer including turbot, seasoned simply and cooked slowly in order to release the gelatin from its bones; the sticky cooking juices are then whipped into an emulsion and served with the fish. Rainbow trout is cooked on Cedar planks, a method of barbecuing fish which protects the flesh while imparting gentle flavour, and cockles come with chicken liver sauce – an unusual and inspired combination.

brat-starter

It’s not all fish – some meat dishes do feature alongside really interesting vegetable sides. Think smoked potatoes, grilled breads, and baby peas with Carmarthen ham. Dishes will vary with the seasons and availability.

The Drinks:

Wine is being imported via Keeling Andrew & Co., the import company set up by the founders of Noble Rot, one of the best bars in London. The focus here is on an approachable wine list, with an additional selection of special bottles for those who want something a little bit unusual. Sherry is also a pretty big deal here, and an ideal match for those bold, smoky flavours.

brat-mussels

The Damage:

Expect to pay around £3–6 for snacks, £7–15 for larger dishes and up to £70–80 for very large dishes to be shared by the table.

brat-interior

In a Nutshell:

This is one of London’s most exciting openings of the year so far. Tomos is an extremely talented chef and we are mega-fans of live fire cooking at JOL (our editor even runs her own barbecue magazine). We’re pleased to see the very best British ingredients given a lick of smoke and char, and can’t wait to see how the menu develops as the year goes on. London’s restaurant scene just gets better and better, eh?

If you’re looking for more of London’s most exciting new restaurants and bars, you’ll need our interactive map

The Facts
NAME: BRAT
IT'S: A Basque barbecue restaurant in Shoreditch

15-03-2018

OPENED: March 15th, 2018
SOFT LAUNCH: Until 16th March
WHO'S BEHIND IT: Tomos Parry
DID YOU KNOW: Tomos also cooked at Climpson’s Arch in Hackney
LOCATION: Shoreditch
ADDRESS: 4 Redchurch Street, E1 6JL
Travel To: Shoreditch High Street
WEBSITE: Visit Site
CONTACT: Email: [email protected]
TWITTER: Visit Twitter
INSTAGRAM: Visit Instagram
RESERVATIONS: Yes

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