Originally a colloquial term for ‘Turbot’, Brat draws on Tomos’s Welsh heritage and influence from the Basque region of Northern Spain, with a menu favouring seasonal British produce, cooked on an open fire wood grill.
Having visited Getaria, a coastal town in the Basque country, well known for its barbecues, Tomos was inspired by the relaxed, intuitive and direct approach to cooking.
From his time at Climpson’s Arch in Hackney and subsequently when opening Kitty Fisher’s in Mayfair, Tomos has developed an understanding of the relationship between good food and fire.
“Brat will focus on a particularly gentle and simple style of fire cooking recognisable from Getaria, which generally means buy well and don’t ruin it,” he explains. “Since leaving Kitty’s, I’ve been working closely with farmers and fisherman to create a menu which is structured around native ingredients at the peak of their season.”
Guests will access the first-floor restaurant through an unassuming entrance. The original 1930s stairwell will lead guests upstairs into the dining room, which retains many original features including art deco wood panelling and large steel frame windows, flooding the room with natural light.
An open kitchen with the wood ovens sits at the heart of the room, surrounded by a counter bar with high stools for guests to dine.