Cycene
Shoreditch
A 15-cover Michelin-starred tasting room inside Blue Mountain School, cooking is the only headline
Tomos Parry's Basque-grill flagship, whole turbot over wood, the room that reset East London cooking
Tomos Parry, the Cornish-born, Welsh-rooted chef who built his name at Kitty Fisher's, opened Brat above the Smoking Goat in 2018 and won a Michelin star inside twelve months. The cooking is single-minded: a wood-fired Basque grill, the famous whole turbot served on the plancha, smoked sheep's milk cheesecake to finish. The Redchurch Street room is the year-round flagship; Brat at Climpson's Arch in Hackney runs as the warm-weather sister. The defining East London chef-led address, what the audience books when the cooking is the headline.
Book six to eight weeks ahead for Friday/Saturday, the room is small. The whole turbot is the order; pre-order it when you book or it sells out by 19:30. The Climpson's Arch sister opens April through September only.
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London Skyline, Street Scene
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Good
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