Harden's survey result
Summary
“Superb, unadorned cooking”, cooked on an open wood fire – “the quality of meat and fish is magnificent” not least the “truly memorable turbot” (for which the place is named) – continues to inspire adulatory reviews for Tomos Parry’s “unassuming but cool first-floor dining room”, above Shoreditch’s Smoking Goat. “If you want dark and moody, with glowing lights in the background and a roaring fire in the corner of the room, this is the place! You get pared down surroundings offset by outstanding food”. “I could easily just eat the bread as a meal: this place is really that good!” See also Brat at Climpson's Arch.
Summary
“Totally living up to the hype!” – Tomos Parry’s “cool ex-pub, first-floor dining room” (above Smoking Goat) was Harden’s top newcomer two years ago, and “pulls off what so many Shoreditch restaurants aspire to” with “its phenomenal food from the open kitchen; its relaxed-but-highly-competent style; and its lack of expense”. “And the wood-panelled dining room is a welcome change from the usual warehouse-style in the area”. The Basque-influenced cuisine, much of it cooked over an open wood fire, majors in fish – “never overcooked, with a hint of smokiness after a roasting over hot embers” – in particular the “to-die-for”, signature turbot (for which the restaurant is named) which is “positively Mediterranean in its fresh deliciousness”. “The room is small and tables are close together” but no-one seems to care: “the buzz of the place simply tells you that here are a lot of folks really enjoying their dinner”. It helps that “the staff are almost as good as the food: enthusiastic, knowledgeable, and clear in their explanations of the menu”. All this, plus a “brilliant, wide-ranging and value-for-money wine list”. Until at least January 2021 Tomos has already taken up a Brat residency at Climpson's Arch in Hackney (374 Helmsley Place, E8 3SB) – a particular brunch mecca.
Summary
“Totally living up to the hype!” – Tomos Parry’s “cool ex-pub, first-floor dining room” (above Smoking Goat) was Harden’s top newcomer last year, and “pulls off what so many Shoreditch restaurants aspire to” with “its phenomenal food from the open kitchen; its relaxed-but-highly-competent style; and its lack of expense”. “And the wood-panelled dining room is a welcome change from the usual warehouse-style in the area”. The Basque-influenced cuisine, much of it cooked over an open wood fire, majors in fish – “never overcooked, with a hint of smokiness after a roasting over hot embers” – in particular the “to-die-for”, signature turbot (for which the restaurant is named) which is “positively Mediterranean in its fresh deliciousness”. “The room is small and tables are close together” but no-one seems to care: “the buzz of the place simply tells you that here are a lot of folks really enjoying their dinner”. It helps that “the staff are almost as good as the food: enthusiastic, knowledgeable, and clear in their explanations of the menu”. All this, plus a “brilliant, wide-ranging and value-for-money wine list”.
Summary
“I just loved everything about it!” – Behind an inconspicuous side-door in Shoreditch, on the panelled first-floor of a converted pub (a pre-gentrification strip club, whose ground floor is nowadays Smoking Goat), chef Tomos Parry (ex-head-chef of Kitty Fishers) “exceeds high expectations” and has a smash hit on his hands, with this “terrific” launch – the survey’s highest rated newcomer. The “open plan kitchen approach works well”, with the focus on the large grill which produces most of the Basque-influenced cuisine here. “So, obviously you’re going to order the turbot” – for which the restaurant is named (look it up) – which is presented whole and “utterly delicious”. But “the food is superb throughout and well priced considering its quality and the chef’s pedigree”. “Very happy staff”, “a lovely atmosphere” and thoughtful wine list complete the picture.
For 31 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
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Restaurant details
Brat Restaurant Diner Reviews
"There is a real buzz about this restaurant, with the young clientele, the open wood fire and the enthusiastic servers. The food is very good but there is not much space between diners. "
"Simple things (lemon sole and mutton chop) done very, very well on a smoking fire - a wow factor with every dish. A lovely room too!"
"Great food and wine list. £250 for two so no bargain though wine was £100. Superb clam soup. Perfect duck."
"Pub like setting, tables very close. Good cooking but strangely portioned and unsatisfying. Two starters and main course each. Expensive for what you get especially as sides are not included. The star dishes aren’t suited for 2 ie you would struggle with the beef and turbot . Disappointing. "
"It's a great concept having the open fire in the restaurant area. Overall the lunch was enjoyable. Friendly service. The whole fish main course was a little fiddly, but manageable. It's a functional space, which is a bit industrial but it works well. "
"Had a supbar experience. Turbot was poorly seasoned and lacked any intensity of flavour. Bread with St Helena was bland and the grilled leeks were not seasoned at all. For £110, the turbot needed to be perfect. When I flagged the issue (very politely), the server just quietly apologised and handed us the credit card machine. Best thing was the velvet crab soup, but that was only good, and not exceptional. I know this place has potential and I know we must've just gone on an off day, but it was still disappointing."
Prices
 Drinks |
|
|---|---|
| Wine per bottle | £18.00 |
| Filter Coffee | £4.00 |
 Extras |
|
|---|---|
| Service | 10.00% |
First Floor, 4 Redchurch Street, London, E1 6JJ
Opening hours
| Monday | 12 pm‑2:30 pm, 5:30 pm‑9:45 pm |
| Tuesday | 12 pm‑2:30 pm, 5:30 pm‑9:45 pm |
| Wednesday | 12 pm‑2:30 pm, 5:30 pm‑9:45 pm |
| Thursday | 12 pm‑2:30 pm, 5:30 pm‑9:45 pm |
| Friday | 12 pm‑2:30 pm, 5:30 pm‑9:45 pm |
| Saturday | 12 pm‑3:30 pm, 5:30 pm‑9:45 pm |
| Sunday | 12 pm‑3:30 pm, 5:30 pm‑9:45 pm |
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