Brat Shoreditch opened in 2018, led by chef Tomos Parry, and has since become something of an institution. Open-fire cooking is at the heart of what we do, inspired by the restaurants of the Basque coastal towns, where impeccably sourced local produce is cooked simply over fire.

Our menu is shaped by close relationships with growers, farmers, and fishermen. It changes frequently, with our team holding daily briefings around the open-kitchen pass to develop dishes, conduct tastings, and sample new wines. Our wine team works closely with Keeling Andrew & Co and small auctions to curate a list of 250+ wines, while our bar team creates a seasonal drinks menu.

The team has grown and achieved numerous accolades. Brat has maintained a Michelin star since its first year, placed on the World’s 50 Best long list, and has featured in the National Restaurant Awards top 50 for seven consecutive years.