BRAT restaurant in Shoreditch. Welsh/Basque fusion

One of the hottest restaurants in London and as ever, I am now a few months late. BRAT in Shoreditch has been wowing customers for the last few months, to the point where it earned a Michelin star after just 6 months.

Quote below from Jay Rayners review of BRAT in the Guardian.
The restaurant is supposed to celebrate Parry’s Welsh heritage by way of the open-fire cooking of the Basque country. To complicate things even more, Brat is apparently an old English term for turbot, one of the star ingredients on a short list of major grillable items.

How Do I describe the food served here.
Well after reading this review- i've copied it and said it is a Welsh/Basque fusion. Amazing produce cooked over a BBQ Grill and Wood fired Oven bringing the delights and vibes of abroad. This was particularly evident with the Hake we tried ( more on this later).

As a birthday treat, we went out for a lunch (dinner with a baby isn't great). Nor is lunch; so we left him with my parents.
Signature dishes such as Wild Turbot and Beef rib lend BRAT to all. What we ordered is below:

• Langoustine
• Lamb Chop
• Hake Kokotxas
• Beef Sirloin
• ​Roasted Veg- Broccoli
• ​Cheesecake
  

How was it? Oh so good! what a birthday treat indeed. From start to finish there was a feel of being on holiday and being comfortable. We sat on our table, which had a shoreditch vibe (my wife described the venue as similar to Lyle's just around the corner) and knew we would be looked after and had good food coming our way.

From the start, with our sip of lovely dry white wine to the first mouthful of the langoustine. The team at BRAT you could tell really enjoyed making and serving the food. There seemed a confidence by everyone there, punters too; that the food is and would be to everyones liking.

The food was delicious and I would thoroughly recommend to anyone and everyone. Excuse me, Stranger "you should go to BRAT".

The Barbecued fish on the grill, gives you the feel of being by the seaside, whilst the delights of the meat brings home chef Parrys welsh heritage alongside the Basque influence on his career. Quality food from BRAT and a delightful cheesecake at the end to bring it all home and celebrate.

GOOD TIMES: All of the food was lovely, enjoy your meal(s) here

WATCH OUT: N/A 

OMG: The beef rib was a fave of mine, especially with the roasted veg on the side