TOMOS’ CAPITAL GAINS
Anglesey chef’s London solo venture hailed by the critics
RESTAURANT critics have given rave reviews for London’s hottest new restaurant, which has been opened by a young chef from Anglesey.
Tomos Parry’s first solo restaurant is called Brat located in Shoreditch.
The restaurant which is named after the old English word for turbot is inspired by the seafood grill restaurants found in northern Spain, especially the Basque Country around San Sebastián.
But there is also plenty of Welsh produce on the menu, including mussels from Conwy and Anglesey, oysters from Anglesey and Carmarthen ham.
The prestigious publication EATER London says that Parry is “Considered as one of London’s best young chefs.”
It all started when he was a 14 year-old working in the kitchen at Ye Olde Bulls Head, in Beaumaris.
He went on to work at the likes of the Ledbury, NOMA and the River Cafe.
In 2014 he became the head chef at Kitty Fisher’s in Shepherds Market, in Mayfair, and wowed a host of celebrity clients, including most famously the film stars Brad Pitt and Bradley Cooper who ordered the entire menu.
A year ago fire engines were called to the Royal Academy by panicked members of the public who spotted plumes of smoke, only for the firemen to find Parry cooking spider crab steamed over seaweed embers on the courtyard fire pit, in a sellout event.
But despite all the accolades and praise heaped on the 32 year-old, this former pupil at Ysgol David Hughes, Menai Bridge, remains very humble.
“I’ve still got lots to do and I’m taking all this praise with a pinch of salt,” said the father-of-one.
“I know most of the critics working in the industry, and as we have an open kitchen at Brat I knew when they were in.
“But I don’t panic as I’m too busy cooking to be honest.”
At the moment Parry isn’t seeing much of his 20-month old son as he’s working 16 hour days, six days a week, but there are no complaints.
“I’ve always dreamt of opening my own restaurant in London,” he said.
“Most of the produce we use is from Cornwall or Wales. I’d like to use more from North Wales but the problem is always trying to get it here – Cornwall is way ahead of us in this.”
This rapidly rising cooking sensation is heading home in a couple of weeks to cook at the Caernarfon Food Festival on May 12.
When asked where he likes to eat when he’s home, he said: “I’ll be eating at my mum’s.
“I also like going to the Cantonese restaurant in Menai Bridge.
“I’ve been going since I was a kid.”