Harden's survey result
Summary
Tomos Parry’s phenomenally successful haunt occupies the first floor of a converted Shoreditch pub (over the Smoking Goat, see also), but with its own separate entrance. Somehow, he brilliantly captured the zeitgeist with his Basque-influenced cooking over fire, producing food that’s as “simple” as it is “outstanding”. “Ingredients are carefully sourced, prepared with care and the flavours really come through”. Many reports recommend you “order the turbot!” (‘Brat’ meaning Turbot in Parry’s native Welsh), but it’s a rather large dish if you are just a couple and the rest of the menu is just as worthy of exploration. “The room is casual and buzzy” and tightly packed, but “despite the cosy tables it still feels like you have your own space”. Top Menu Tip – “Basque cheesecake is a highlight: great flavour and so light”.
Summary
“Simple things are done very, very well on a smoking fire and every dish is a wow!” at Tomos Parry’s Shoreditch superstar, which – now five years old – has proved “a superb addition to the London dining scene” .“It’s casual in style, but the truly original cooking” and “enthusiastic and informed staff” generate “a real buzz about the place” and create a “cosy” atmosphere in what might otherwise might seem a “somewhat lacklustre” and tightly packed space (on the first floor, above Smoking Goat downstairs). As well as the signature turbot for which the restaurant is named, many dishes here are praised in reports (“spider crab toast to die for…”; “clever duck rice, like paella…”; “beautifully flavoursome and light Basque cheesecake”).
Summary
“Sensational” cooking over an open fire in the corner of the room has won the highest culinary esteem (including from the Harden’s London Restaurant Awards) for Tomos Parry’s “unassuming” Shoreditch venue, which sits in a “functional and slightly industrial”, first-floor dining room above ‘Smoking Goat’. In particular, “the signature turbot is a must-try” (‘Brat’ is another name for turbot) and has become a checklist item for London foodie fashionistas. Its food rating slipped this year from the highest heights on a few reports of “great but slightly inconsistent” meals. For most of its many fans, though, a meal here is still “always wonderful”. Top Menu Tips – aside from the turbot: “still superb bread and anchovy…”, “soused mackerel in a piquant broth was divine…”, “smoked potatoes are my Death Row dish…”
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.
For 33 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).
Have you eaten at Brat?
First Floor, 4 Redchurch Street, London, E1 6JJ
Restaurant details
Prices
 Drinks |
|
|---|---|
| Wine per bottle | £30.00 |
| Filter Coffee | £4.50 |
 Extras |
|
|---|---|
| Service | 12.50% |
First Floor, 4 Redchurch Street, London, E1 6JJ
Opening hours
| Monday | 12 pm‑2:30 pm, 5:30 pm‑10 pm |
| Tuesday | 12 pm‑2:30 pm, 5:30 pm‑10 pm |
| Wednesday | 12 pm‑2:30 pm, 5:30 pm‑10 pm |
| Thursday | 12 pm‑2:30 pm, 5:30 pm‑10 pm |
| Friday | 12 pm‑2:30 pm, 5:30 pm‑10 pm |
| Saturday | 12 pm‑3:30 pm, 5:30 pm‑10 pm |
| Sunday | 12 pm‑3:30 pm, 5:30 pm‑10 pm |
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