Brat
Acclaimed restaurant cooking whole fish and vegetables over wood fires in an intimate upstairs setting. The turbot cooked over coals has become legendary among London food enthusiasts.
About Brat
Perched above a bustling Shoreditch pub, Brat occupies a simple room where the real star is the custom-built grill that dominates the open kitchen. Chef Tomos Parry's approach centers on cooking over live fire, drawing inspiration from the Basque country's grilling traditions while showcasing the best British seafood and produce. The smell of wood smoke permeates the space, immediately signaling that this is cooking at its most primal and effective.
The menu focuses heavily on whole fish grilled over coals, from small mackerel to impressive turbots that serve multiple people. Vegetables receive equal attention, with items like grilled leeks with romesco or coal-roasted celeriac showing how fire can transform simple ingredients. The famous bread, baked in a wood-fired oven and served with cultured butter, starts every meal on a high note.
Bookings are essential and often hard to secure, but the counter seats offer a chance for walk-ins to watch the kitchen in action. The wine list emphasizes natural producers and includes several excellent sherries that pair beautifully with the smoky flavors. Despite its acclaim, Brat maintains a relaxed atmosphere where the focus remains on the pure pleasure of expertly cooked food.