Chef Tomos Parry's wood-fire cooking restaurant in Shoreditch channels the open-fire traditions of the Basque Country using exceptional British produce. The whole turbot cooked over charcoal is one of London's great dishes. The menu changes daily based on what is best that day.
Brat in Shoreditch is the restaurant that chef Tomos Parry opened in 2018 above a pub on Redchurch Street, and which earned a Michelin star within a year of opening. The name is an old English word for a type of flat fish — a turbot — and the turbot cooked whole over charcoal in Brat's custom-built wood-fired grill is the dish around which the restaurant's reputation is built. Parry was born in Wales and spent significant time learning from the live-fire cooking tradition of the Basque Country, and those two influences define the menu: exceptional British produce — seafood, game, vegetables — treated with the directness and confidence of Basque open-fire cooking. The menu changes daily depending on what arrives from suppliers, and the approach is fundamentally improvisational within a clear set of principles. The dining room is informal — bare wood, no tablecloths — and the atmosphere is more convivial than reverential. Downstairs, Brat on the Roof opens seasonally as an outdoor terrace restaurant with a separate menu. Reservations for the main room are taken online and fill quickly, particularly for Thursday, Friday, and Saturday evenings.
Location
51.5242, -0.0773 View on map
Highlights
- One Michelin star earned within the first year of opening in Shoreditch
- Whole turbot cooked over charcoal — the defining dish and the origin of the restaurant's name
- Daily-changing menu built on British produce and Basque live-fire technique
- Brat on the Roof offers seasonal outdoor dining with its own menu above the main restaurant
- Chef Tomos Parry's Welsh-Basque cooking philosophy executed with bold simplicity
Tips for visiting
- The whole turbot should be pre-ordered when booking — it requires advance notice and is limited daily.
- Counter seats overlooking the kitchen are the best vantage point for watching the live fire.
- Lunch is slightly easier to book than weekend evenings and the full menu is available.
- Brat on the Roof operates in summer months — check availability separately when booking.
- The bread, butter, and opening snacks set the tone and are worth eating slowly.
Accessibility
Brat is located on the first floor above a pub, accessed by stairs. There is no lift. The restaurant is not currently wheelchair accessible. Visitors with mobility requirements should contact the restaurant to discuss options before booking.
Frequently asked questions
What kind of food does Brat serve?
Brat serves modern British food cooked predominantly over a wood-fired grill, inspired by the live-fire tradition of the Basque Country. The menu changes daily and centres on outstanding seasonal British produce — fish, game, and vegetables.
How far in advance should visitors book Brat?
Bookings open on a rolling basis and popular evening sittings fill within a few days of release. For a Friday or Saturday dinner, booking at least three to four weeks ahead is advisable. Lunch tables are more accessible.
What is the signature dish at Brat?
The whole turbot cooked over charcoal is the restaurant's most celebrated dish. It must be pre-ordered at the time of booking as numbers are limited by the day's supply. Other standout dishes vary by season.