Brat

There’s been talk of a Redchurch Street resurgence for some time, and the arrival of Tomos Parry’s first solo restaurant confirms it. The former head chef at critically acclaimed Kitty Fisher’s, Tomos has opened a seafood grill above Smoking Goat in spring, backed by Ben Chapman, chef-restaurateur behind Smoking Goat and Kiln. Named after the old English word for turbot, Brat’s menu takes its lead from the seafood restaurants of northern Spain, namely the Basque Country around San Sebastián. Here, Tomos grills whole turbots in steel clamps over charcoal, as well as bring in an extensive sherry list to Shoreditch. It’s definitely time for a Redchurch Street recce.