Brat chef-owner Tomos Parry's new London restaurant will open on 11 July, with former Flor head chef Pamela Yung joining to oversee the launch of its in-house bakery with Suzi Mahon.
Parry's new Mountain restaurant takes inspiration from the Spanish cooking techniques of mar y montaña (sea and hillside) as well as influence from the Balearic Islands and his birthplace of Anglesey in North Wales – both of which are unusual for their close proximity to sea and mountains.
Mountain will showcase Parry's favourite meals from his travels across Spain, building on his long-standing relationships with farmers and fisherman in Wales and Cornwall.
Located on the former Byron site at 16-18 Beak Street in London's Soho, dishes will include pink bream served whole, split and roasted on the plancha; a plate of wood grilled lamb chops; and whole Anglesey lobster braised in the typical Balearic caldereta style, served in a terracotta lidded pot for three to four people.
"Serving lobster as a caldereta tastes luxurious, and for me it's the best way to eat lobster and stretches it out for the family and everyone can take the bit they like," Parry told The Caterer.
The wood grill and wine bar will feature a restaurant with 60 covers upstairs with large windows the length of the building and a counter bar crafted from English elm carefully sourced by designer and maker Dan Preston. Downstairs will be a bar seating a further 40, as well as an on-site bakery.
Pamela Yung former head chef of Flor the acclaimed restaurant-turned-bakery in Borough Market which closed in 2022, will be joining the Mountain team to launch the restaurant's bakery, which will be overseen day-to-day by Suzi Mahon.
The bakery will offer guests Mallorcan ensaïmada and loaves from the wood ovens made from stone milled diverse grains from wheat farms in south west England and Wales. Mahon will also be making fresh cheeses using organic dairy from pasture-fed cows and sheep in Cumbria.
Fresh bread will accompany sobrasada – a Balearic version of the classic Italian nduja – sourced from an organic farm in Mallorca. House vermouth from Sicily will be available on tap as well as blood orange Garibaldis and a selection of spritzes made with citrus from the Todoli Foundation in Valencia.
Head butcher Sophie Cumber will age beef sirloins from small native breeds raised on biodiverse moorlands and finished by Phillip Warren Farmers, the kitchen will select cuts for the grill or plancha daily.
The wine list will be developed by head of wine Martina Larnach and Holly Wilcocks showcasing older vintages from lesser-known producers among cuvees from more recognisable names.
"I've always loved walking by the windows of Soho restaurant institutions catching glimpses of tables which began at lunch and are now threatening to roll into dinner," said Parry. "I can't wait for guests to eat these dishes and share in these moments, watching the world go past the windows at Mountain."