In order to find Brat, look for the discreet black awning and small, chalk-scrawled blackboard. It’s an understated entrance for a restaurant that’s made such a splash: Chef Tomos Parry scored a Michelin star within six months of opening. All of Parry's dishes have a tell-tale whisper of smoke and flames, from blistered anchovy flatbreads to a tangle of charred leeks, topped with milky, made-in-Hackney stracciatella.

The first London spot from Welsh whizz-kid Tomos Parry (he followed it up with Mountain in Soho in 2023) is brilliant; service is switched-on, you feel like you’re right there in the kitchen, and the food is full-frontal, no-frills stuff from the wood-fired grill – including a show-stopping dish of turbot (aka ‘brat’) cooked Basque-style in an iron cage. Small plates and wines by the glass add to the all-round fun.

Although Brat, a Shoreditch restaurant with a Basque-inspired menu, is known for their whole turbot, it should be little surprise that it’s also one of London’s best restaurants to come to for steak. Their open-fire approach to cooking lends itself to massive juicy sirloin and beef ribs that always come sitting in their own smoky juices. Bread is, of course, an absolute necessity for mopping up said juices.

That’s not to say that you can’t dine as a daring duo, it’s just that many of Brat’s most celebrated dishes (whole turbot, huge hunks of beef) have epic proportions, so the bigger your squad, the more you can try. The food, from star chef Tomos Parry, is cooked over fire, giving it the kind of character that’s in keeping with the handsome, high-ceilinged dining room (originally a pub, but most recently restored from a pole-dancing club). What to order: any/all the grilled breads, the spider crab on toast, the caramel creamLunch served: dailyAddress:4 Redchurch Street, London E1 6JLWebsite:bratrestaurant.com

We know that Brat might not self identity as a seafood restaurant, but it is named after a fish – the turbot that also happens to be the East London eatery's hero dish – so we don't see any problem with including it on this guide to London seafood restaurants. We also don't have any problem in saying that that whole turbot is one of the most theatrical dishes you'll find in the city. Even if you're not up for propping up £75 for one of those grilled beauties, the soused sardines, velvet crab, and hake kokotxas are all briny plates that make Brat one of our favourite spots in the city for a bit of fishing.

At Brat, Chef Tomos Parry has masterminded a Basque-style offering emphasising all things British: a Michelin-starred gem sitting in the heart of Shoreditch. Capturing the hearts – and the tastebuds – of audiences with bold flavours and a charmingly rustic interior, every dish at Brat is cooked over an open flame. With succulent grilled meats, hearty seafood numbers, and a selection of vegetables that changes to reflect the best of each season, the team’s general ethos is to follow the passion of Basque cooking – simplicity and quality.

The name Brat doesn’t refer to the mild-mannered chef Tomos Parry as you might expect from Shoreditch, but to the restaurant’s signature dish of a whole turbot, which is cooked in the wood-fired oven. Other cheaper options (the brat is £55 upwards but designed for sharing) are grilled over open coals – fire is so 2018, don’t you know?. The intelligent wine list – divided into Easy Drinkers, Classics and Off the Beaten Track – has been compiled with the help of wine bar royalty Dan Keeling and Mark Andrew of Noble Rot.

Tomos Parry, the head chef and co-owner of Shoreditch’s BRAT, is from North Wales, but feels a distinct connection to the Basque country. Hence why his menu combines shellfish (à la his seaside upbringing) and, as they say, the best of British with the methodology of the European region. The restaurant even takes its name from an old slang word for its star dish, whole turbot cooked over an open fire – a Basque staple – which you can order as your centrepiece for a cool £150.

Centred around a wood-fired grill, Tomos Parry’s latest venture Brat delivers flavourful food that is deceptively simple. Cooking mostly happens on the flickering wood-fired grill which adds a lick of its breath to everything from fresh pea pods to whole fish and cheesecake. The name Brat is an old English term for turbot and this is a star turn, cooked slowly so the collagen breaks down and adds to the sauce that is served with it.

Brat summer might be over, but there are still more than enough reasons to head to this lovely restaurant perched on the first floor of a pub. Don’t judge it by its discreet location – led by Chef Tomos Parry, Brat got itself a Michelin star within six months of opening. Inspired by the cooking techniques of the Basque country, your visit might just be a slightly smokey one with chefs cooking over fire here.

Brat, a one-Michelin-star restaurant, draws inspiration from Basque culinary techniques to offer a diverse menu featuring an assortment of fish and grilled dishes. Complementing the grilled cuisine, the wine list at Brat is both extensive and diverse, with a special highlight each month on a particular wine, providing customers with a deeper understanding of its origin. 4 Redchurch Street, Shoreditch

BRAT specializes in high-end casual open fire cooking, offering Basque-style dishes such as turbot and beef rib. Customers particularly appreciate the grilled turbot and the Basque cheesecake, as well as the warm atmosphere and attentive staff. The restaurant, led by Chef Tomos Parry, is known for its wood-fired and flame-grilled cooking style, with all dishes cooked over live fire and charcoal.

For Basque-inspired food in the heart of Shoreditch, check out the Michelin-starred Brat - from Kitty Fisher's former head chef Tomos Parry. Expect the likes of roasted cockles, spider crab with tomato and whole turbot dishes on the menu, alongside an extensive selection of wine and bubbles, to be enjoyed in elegant, minimalist interiors. Wondering what to drink with your meal?

Most everything at Brat is cooked over the wood-burning grill to your left as soon as you enter the restaurant. That’s not the only reason everything is so ridiculously scrumptious, but it’s certainly a factor. One of the things I love about this place is that their hardly-cooked oysters with sorrel are just as impressive as the massive charred beef rib entree.

Tomos Parry's Shoreditch Brat was an instant hit in Shoreditch. The restaurant has a Basque accent and from a steak perspective, the Galician whole beef sirloin or rib is where it's at - easily one of London's best beef cuts (the turbot is a bit of a must-have too). They've followed this up with a semi-alfresco second Brat at Climpson's Arch.

If you’re looking to treat some friends or family to an upmarket lunch in one of the hottest and coolest areas of London, you need to check out Brat. This spot is another of our favourite places to grab lunch. Chef Tomos Parry cooks his Basque-inspired dishes over a fire, giving every plate a wonderful smokey character.

Located in trendy Shoreditch, Brat has quickly become one of the top seafood restaurants in East London. The restaurant’s name comes from the old English term for turbot, reflecting its focus on grilled seafood. Brat is known for its Basque-inspired cuisine, with a strong emphasis on wood-fired cooking.

If you’ve got a taste for flame-licked proteins, you’re going to love this place. The open concept grill kitchen is helmed by Welsch chef Tomos Parry. At its heart, BRAT is a British restaurant cooking Basque-inspired cuisine – which you might not interpret from their sparsely described menu.

Since Brat opened in 2018, Chef Tomos Parry has enhanced its reputation as a premier dining establishment in East London. This Shoreditch restaurant has one Michelin star, and many dishes are made directly over the flames. In 2021, Brat was included in the World’s 50 Top Restaurants list.

Tomos Parry’s Basque-inspired cooking continues to earn the praises of anyone who eats here. Welsh produce cooked over flames is Parry’s way of celebrating the food of his childhood, but it’s the house specialty turbot that will forever give the restaurant its name.