Found above a former Shoreditch pub, Brat is the acclaimed debut from chef Tomos Parry, whose Welsh heritage and reverence for Basque culinary traditions converge in this Michelin-starred gem. The name, an old English term for turbot, hints at the restaurant's signature dish: a whole turbot, grilled over lump wood charcoal in a custom basket, exemplifying Brat's commitment to wood-fired cooking. The dining room, with its wood-panelled walls and open kitchen, exudes a warm, convivial atmosphere, inviting guests to partake in a chef-led experience that celebrates British cuisine with a smoky, Basque twist. Critics have lauded Brat's approach to simplicity and flavour. The Michelin Guide praises its high-quality cooking, noting the expertly grilled turbot and the inviting aroma of smoke that permeates the space. SquareMeal highlights the restaurant's superb cooking over an open fire, complemented by an unusual wine selection and enthusiastic staff. Hot Dinners commends its weekend offerings, including grilled bread with greens and lardo, describing them as “every bit as delicious” as they appear. Brat is open for lunch and dinner every day, offering a menu that reflects its dedication to wood-fired cooking and seasonal British ingredients.