Tomos Parry is a highly acclaimed chef, founder, and co-owner of Michelin-starred Brat Restaurant and the World's 50 Best-recognized Mountain Restaurant. He is known for his distinctive wood-fired cooking style,...
great food, great service, good wine by the glass program, great setting: rustic country feel.
at 6.30 pm the dining room was very young and fun. by 7.30 pm it had transitioned to completely different vibe of date night mixed with larger tables of business meal/entertainment. what a change over. i was alone and had a great time.
started with the bread/anchovies, house made chorizo, sweetbreads dressed with a light parsley greens and peas (yum!!!!), over roasted greens (chewy and yums) and the duck, which was beautiful! i separately wanted the turbot but the smallest was 1.6 kilos.
the server was incredibly helpful and fun.
great experience.
In London there are lots of places to eat and drink and after you wonder how you’ve spent £90 on a very average meal. I ate solo here and from the moment I walked in and with everyone who interacted it, I knew I would love it. Everyone is extremely knowledgeable about the food or drinks and the vibes were immaculate. I pretty much tried everything on the menu that was seafood and it was all amazing, different and tasted fantastic. The simplicity of the food coupled with the fact the food is sourced local means, for example you can taste the difference between the oysters. 100% would return, everything is priced according to its quality and it did not disappoint.
Had a fantastic lunch yesterday at Brat. Huge thanks to Charlotte for arranging us a last-minute table — really appreciated and started the experience perfectly. Food and service were both absolutely first class from start to finish. Great atmosphere, beautiful cooking, and a team that genuinely makes you feel looked after. Already looking forward to coming back.
One of the best meals I’ve had in London. The food is exceptional, every dish was great- if we had to choose, the scallops were our standout. The whole place has an effortless, relaxed energy and the service from the whole team was warm and attentive - Drew in particular was brilliant. We had such a good time we booked again for the following night (which they happily fitted us in for despite being booked out).
My interpretation is “making fine dining accessible,” which came through in a few ways:
Staff were friendly and relaxed. Still professional with the detail orientation and servicing of fine dining, but without the formalities. For example, they timed the food according to my pace, but didn’t make this obvious. In a break, they even shared a service dish.
Ambience reflects this. The open kitchen is small, with friendly, non-intimidating vibes. Details like both still water and sparkling water being on “tap” (free) in a pub-esque feel seems to be intentional.
Lastly, the food is not overly complex. Flavors come through without too much layering, but still hits texture, temperature, and finish. For example, the duck dish created variety by having breasts, liver pate, and confit. Bu flavors were honest, and simple.
Overall, great, accessible version of fine dining. Ordering many appetizers with drinks seems like a good fit for this one.
