A Basque Culinary Journey at Michelin-starred Brat

Tucked discreetly behind a black awning and a chalk-scrawled board, Brat reveals itself quietly, almost modestly. Climb the narrow staircase past softly glowing cabinets of wine and you emerge into a first-floor dining room that feels instantly alive: wood-paneled, warmly lit, and humming with conversation. The energy is relaxed yet assured, the kind of room where nothing feels forced and everything feels exactly as it should.

At the heart of Brat is fire. Inspired by the culinary traditions of the Basque country, Chef Tomos Parry—who earned a Michelin star within six months of opening—builds his cooking around flame, smoke, and restraint. The open grills and wood-fired oven cast a convivial glow across the room, drawing the eye and the senses. Your table, opposite the kitchen, places you directly in front of the flames, where cooking becomes a quiet performance: watchful, deliberate, and confident.

The tasting experience unfolds as a journey through simplicity and depth. Seafood plays a central role, treated with reverence and designed to be shared, while robust, flame-grilled meats and vegetables bring warmth and intensity. The flavors are bold yet uncluttered, rooted in tradition but never heavy.

Beverages are woven seamlessly into the experience, chosen to complement the salinity, smoke, and richness that define the meal. The selections lean toward authenticity and character,.

What makes Brat truly compelling is its confidence in restraint. Like a masterful performance delivered with minimal gestures, the cooking speaks softly but carries remarkable depth. There is no excess, no distraction—just clarity, balance, and an instinctive understanding of flavour.

This is Brat at its best: a wood-lined bistro where Basque inspiration meets British ingredients and fire becomes the connective thread. You leave with the quiet certainty that you’ve experienced something both simple and profound.