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

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    At <i>Smoking Goat</i>, we bring the bold, vibrant flavours of Thailand to life through open-fire barbecue, serving dishes inspired by Bangkok street food and the laab stalls of northern Thailand. Our dynamic menu changes daily, reflecting close relationships with local farmers and suppliers and our passion for creativity and innovation.
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    We’re a busy, fast-paced restaurant with a focus on quality, collaboration, and fun. From unique beers on tap to natural wines and a growing vinyl collection, we’re committed to creating an unforgettable dining experience—and an inspiring workplace for our team.
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    <i>Smoking Goat</i> has become a beloved neighbourhood spot with a cult following. It’s featured in the <i>National Restaurant Awards</i> and <i>Eater London</i>, solidifying its place as one of London’s most exciting restaurants.
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Smoking Goat

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    <i>Brat Climpson’s Arch</i> began as a temporary residency after the first lockdown and quickly became a permanent neighbourhood restaurant in the heart of Hackney. Sharing the same ethos as <i>Brat</i>, but with a more relaxed energy, <i>Climpson’s Arch</i> is our dynamic younger sibling.
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    We work closely with reputable British farmers and fishermen, such as Flourish Produce and Phillip Warren, to ensure the highest quality ingredients. We take pride in our relationships with suppliers and ensure our staff are knowledgeable about the excellent produce we use.
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    The Arch has hosted many lively events, with collaborations central to its spirit—whether with indie wine importers, up-and-coming chefs, or DJ collectives. <i>Brat x Climpson’s Arch</i> is a vibrant and beloved fixture in London Fields.
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Brat x Climpson's Arch

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    <i>Kiln</i> is a Thai-inspired, open-kitchen restaurant in Soho, cooking with charcoal-fired woks and grills. Our cuisine draws from regions where Thailand borders Myanmar, Laos, and beyond. We are guided by our sourcing of exceptional produce from outstanding farmers and growers.
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    We’ve built strong relationships with small farms to support innovative restaurant ideas. We hold daily briefings with the team, tasting dishes and wines from our ever-changing menu.
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    <i>Kiln</i> won <i>Best Restaurant of the Year</i> in the <i>National Restaurant Awards</i> in its first year and has remained on the list ever since. It’s a consistent contender for the <i>World’s 50 Best</i> long list and has been recognised with a Michelin Bib. At the core of <i>Kiln</i> is a commitment to bold flavours and extraordinary ingredients.
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Kiln

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    <i>Mountain</i>, Beak Street opened its doors in 2023, bringing airy, bright Balearic charm to bustling Soho. Our atmospheric wood grill and wine bar draws inspiration from the “sea and hillside” cooking of Catalonia and the rich Welsh terroir, offering seafood from the plancha and long lunches reminiscent of vineyard dining with our favourite winemakers.
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    Sourcing is deeply embedded in our menu. Chef Tomos Parry’s cooking is led by longstanding relationships with fishermen and farmers in Wales and Cornwall. Our bakery programme explores diverse, stone-milled grains from southwest England and Wales, while our cheese programme uses organic dairy from pasture-fed cows and sheep in Cumbria.
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    With a 600+ bottle wine list, <i>Mountain</i> is a regular on the <i>Star Wine List</i>. It has held a Michelin star since its first year and earned top placements in the <i>National Restaurant Awards</i> and <i>Good Food Awards</i>.
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Mountain

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    <i>Impala</i>, our newest restaurant will open its doors in Spring of 2026. Led by chef Meedu Saad, co-owner and executive chef of Kiln, Impala is an open fire grill restaurant, with influences from North Africa to North London. This project is a culmination of recipes and techniques collected from the unruly metropolises that have shaped Meedu’s cooking. 
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Our restaurant's larder is built across the seasons, and an absolute focus on quality of ingredients founded upon long term farming projects. The room, led by Fanny Derozier, who has spent the last six years at Kiln, will have an atmosphere which recalls the energy of the Friday markets in Cairo, colliding with a Soho bar. The wine list, led by Penny Vine and Martina Lanarch, will focus on oﬀering multiple cuvees and vintages from producers whom they are inspired by.
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We’re looking for people who are passionate about what we do, excited by the Super 8 vision, and eager to be involved in shaping something new. This is your chance to grow with us and help create a restaurant that reflects the creativity and energy of our team.
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Impala

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