Brat

Basque-influenced wood-fired cooking in the heart of Shoreditch.

Inspired by the seafood grill restaurants of Northern Spain, this Shoreditch eatery specialises in all the delicacies that the ocean has to offer. The first solo opening from former Kitty Fisher's head chef Tomos Parry, Brat has the backing of critically-acclaimed Thai grill specialists, Smoking Goat.

The name, Brat, comes from an old-fashioned word for turbot and the restaurant does a mean grilled turbot, cooked over charcoal in specially-designed steel clamps. Other menu items include Welsh-caught sea trout cooked over cedar wood, slow-grilled red mullet, and an offal hotpot with laverbread, the last being Parry's take on traditional Welsh cawl. For the wine list, Parry collaborated with fine wine importers, Keeling Andrew & Co - the import arm of Noble Rot - to create an 'approachable' wine list which will also include a selection of sherries.