It’s all about wood fire cooking at Tomos Parry’s Michelin-starred Brat. Named after the slang word for turbot, the restaurant serves whole pieces of fish and meat with other dishes, like young leeks with cheese, oysters roasted with seaweed and chilled tomato soup, representing a mix of Welsh (where he’s from) and Basque (where he’s travelled) influences. The dishes are simple, often just one or two ingredients per plate, but that just highlights how good the chefs are over that grill – the signature turbot really is something special. With the kitchen and grill, bar and tables all in one wood-panelled room (Brat is on the floor above Smoking Goat) the atmosphere is always great too.
