Tomos Parry, formerly the chef at Kitty Fisher's in London, is to launch his first solo restaurant, called Brat, on London's Redchurch Street in spring 2018.
The venue will have the backing of Smoking Goat founders Ben Chapman and Brian Hannon, whose Shoreditch restaurant is close by.
Brat takes its name from the colloquial term for a turbot and draws on Parry's Welsh heritage and influence from the Basque region of northern Spain.
The menu will favour seasonal British produce, cooked on an open fire wood grill.
The menu includes quick dishes such as Carmarthen ham; fresh cheese, grilled baby peas, and wood-fired grilled breads, as well as larger dishes including: cedar wood sea trout with Jersey cream and river herbs; slow grilled little red mullet; turbot, lightly seasoned; wild mussel and cockle soup and offal hot pot with laverbread and potatoes.
The wine list will be produced in collaboration with Keeling Andrew & Co, the new wine import company set up by the founders of Noble Rot.
"For me, the simple pleasure of eating well is what Brat is all about. It's a place I would want to eat - whether that be one dish with a glass of wine at lunch or settling in at the counter for a few hours" said Parry.
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