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Michelin-Starred Restaurant Brat’s Outdoor Analogue Wants to Outlast Its Summer Glow

Chef Tomos Parry’s outdoor dining residency at Climpson’s Arch in London Fields is extending until January

A whole grilled turbot presented on a white ceramic dish, on a wooden outdoor table
The residency will go on to 2021
Brat [Official Photo]

Chef Tomos Parry’s Michelin-starred restaurant Brat will extend its outdoor residency at Climpson’s Arch in London Fields until January 2021. The project, which opened when the coronavirus lockdown in London was eased in July, had been scheduled to come to a close in September. Owing to its success at the location where Parry launched his grill cooking career in 2013, last night Brat said on Instagram that the residency would continue into the new year.

“We are pleased to announce that we will be continuing our residency at Climpson’s Arch until January 2021,” it said. “Thank you to everyone who has dined at the Arch and supported us over the last couple of months.”

The announcement comes off the back of a rave review from Sunday Times restaurant critic Marina O’Loughlin, who at the weekend offered that “this smokin’ hot grill has set my taste buds ablaze.”

Parry said that the residency was launched not just to capitalise on London’s summer weather and increased demand in wake of months of lockdown. It opened before Brat in Shoreditch itself reopened its dining room in mid-July.

“We set up the project to make sure we didn’t make any redundancies, to support our suppliers and to let our team grow and develop,” it said on Instagram. “We’re pleased that we have been able to employ an additional 15 people — this makes us very happy!”

As for the evolution of the menu at the residency, customers, of whom there have been no shortage of the last two months, can expect autumn and winter grill menus, including the likes of roasted game rice; fried pork with anchovy and hay butter; winter tomatoes with aged mutton and grilled cep mushrooms.

The restaurant also said that the summer haul will be preserved and pickled for guests to enjoy in the cooler months: pickled Flourish Produce peppers, aubergine escabeche, fermented badger flame golden beetroots.

Bookings, which have been reportedly difficult to secure, until 31 December will go live from this Thursday (27 August) via the Brat website.


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