Brat at Climpson's Arch

Brat at Climpson's Arch sits under a railway arch in London Fields, Hackney, and is chef Tomos Parry's second site, extending the wood-fire, Basque-influenced cooking of the original Shoreditch restaurant into a larger, more informal warehouse-style space. The whole turbot cooked over wood coals remains the dish the restaurant is best known for here as at the flagship, served for two and cooked simply to let the quality of the fish carry the dish, alongside a devilled crab on sourdough and a grilled ox tongue finished with salsa verde that round out a menu built around live-fire cooking. The railway arch setting gives this branch a rougher, more industrial character than the original, with high ceilings, exposed brick, and an open kitchen built around the wood-fired grill and coals; a garden area extends the restaurant's footprint in warmer months, adding outdoor seating not available at the Shoreditch site. The wine list mirrors the original restaurant's focus on natural and low-intervention producers chosen to complement the smokiness of the wood-fired cooking. The atmosphere is generally more relaxed and less formal than the original, reflecting both the neighbourhood — London Fields is a more residential, weekend-oriented part of Hackney than Shoreditch's commercial core — and the restaurant's slightly later opening days, which run Thursday through Sunday including a Sunday lunch service. Reservations remain essential given the restaurant's popularity and the wood-fired cooking's constraints on the number of covers the kitchen can turn each service. Its location near London Fields park makes it a natural stop for a weekend lunch combined with time outdoors, distinguishing it from the more central, weekday-driven crowd at the original Brat.