In just five short years, Brat has made more of an impact on the British culinary scene than most. Popularising turbot and making the entire country swoon for Basque cheesecake, the Redchurch Street restaurant Tomos Parry created with the team behind Kiln and Smoking Goat still somehow feels exciting and dynamic.
Nevertheless, the gang is ready for a new challenge, this time in Soho. Arriving on Beak Street in July, Mountain will be over two-floors. Downstairs visitors can sip vermouth, listen to records and watch the wood-fire bakers and pastry chefs at work. Upstairs they can dine on Parry and head chef Josean Balotin’s fare, influenced by the unique cooking traditions of mountainous regions close to the sea, such as northern Spain, the Balearics and Anglesey, Parry’s birthplace off the north coast of Wales.
