Brat

Brat occupies a wood-lined first-floor room above the Smoking Goat on Redchurch Street, where Tomos Parry cooks over an open fire in the Basque tradition. The name is the Old English word for turbot, the house dish, grilled whole in a wire basket over charcoal and brought out to share. It opened in 2018, took a MICHELIN star, and helped set off London's turn toward cooking over live fire. Tall leaded windows, globe pendant lights and communal oak tables give the room the feel of a busy loft rather than a formal dining room.

The Redchurch space seats a compact crowd, so Brat runs its parties and full buyouts through its sister site, Brat x Climpson's Arch in London Fields. Set beneath a railway arch with a heated, marquee-covered courtyard, it takes a seated set menu for up to 100 or a standing reception of around 120, the whole space hired as one. The same wood-fire kitchen and seasonal blackboard menu carry across, and adjustable lighting shifts the mood from a long-table lunch to a late celebration.

For a private event the Arch is the room to take: an industrial, festoon-lit space that suits a dinner turning into a party, with an events team handling buyouts, takeovers and set menus.