I am Tomos Parry, Executive Chef, founder and co-owner of Brat restaurant, Mountain restaurant and Brat x Climpson’s Arch in London.
I have been cooking for 20 years in professional kitchens, a journey that has led me to creating two restaurants with a focus on the best produce cooked over fire that have achieved Michelin stars. I have always endlessly journaled my ideas, testing with the teams on new dishes, travels, inspirations and restaurant designs and I thought I’d share with you on Substack.
In my restaurants, the best ideas are those which come through cooperative spirit - a constant dialogue between chefs, front of house teams, growers, farmers and producers. I’m hoping not only to share some of these experiences with you, but learn from the community of minds on Substack and beyond.
My restaurants are not only inspired by the cooking traditions of Spain but by my homeland of Wales, therefore on the eve of Dydd Gwyl Dewi, the Welsh celebration of St David’s Day and the buds of daffodils are blooming, it seem’s an apt time to launch my Substack.
Tomorrow I will share a couple of my favourite St David’s Day Welsh inspired recipes, featuring wood roasted cockles with wild garlic, grilled early season asparagus and ember roasted leeks along with some images and highlights of our restaurant residency in West Wales last Autumn, where I relocated all 3 of my restaurants to create a very unique series of dinners.
If you’re keen to hear about my thoughts, ideas, dishes, behind the scenes of running restaurants, interesting chats with friends and those who inspire me, do subscribe. Thank you. Now back to the kitchen.
