Harden's survey result
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
"Took the signature Turbot which was excellent. Burnt cheesecake pudding also great. Nice clubby atmosphere. Service attentive. "
"Outstanding wood-fired grill and oven. The whole turbot is superb, but very large, and pricey. Cheerful, friendly service."
Prices
 Drinks |
|
|---|---|
| Wine per bottle | £26.00 |
| Filter Coffee | £3.00 |
 Extras |
|
|---|---|
| Bread | £3.50 |
| Service | 12.50% |
First Floor, 4 Redchurch Street, London, E1 6JJ
Opening hours
| Monday | 12 pm‑3 pm, 7:30 pm‑10:30 pm |
| Tuesday | 12 pm‑3 pm, 7:30 pm‑10:30 pm |
| Wednesday | 12 pm‑3 pm, 7:30 pm‑10:30 pm |
| Thursday | 12 pm‑3 pm, 7:30 pm‑10:30 pm |
| Friday | 12 pm‑3 pm, 7:30 pm‑10:30 pm |
| Saturday | 12 pm‑3 pm, 7:30 pm‑10:30 pm |
| Sunday | 12 pm‑3 pm, 7:30 pm‑10:30 pm |
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