Tomos Parry, chef and owner of the London's acclaimed seafood-focused grill restaurant Brat, joins the line up of speakers at 2019's Trends Event in November. Tomos joins us to share his approach to fire cooking and give insight into his inspirations from Basque cooking and other chefs that have helped to shape his career.
Located in Shoreditch, Brat was inspired by Basque cuisine, with its signature dish being grilled whole turbot - the restaurant's name, 'Brat', is an old English slang word for the fish. The restaurant was named Best Newcomer at the Harden's London Restaurant Awards 2018 and received its first star in the Michelin Guide UK and Ireland 2019.
Having studied politics and history at University, Tomos's career wasn't initially directed towards a culinary destiny. However, with his heart set on becoming a chef at 25 he moved to London taking a job at The River Café, starting a chain of events that would end up seeing him become fascinated by wood-fire grilling. In 2016, following a stint at Mayfair's Anglo-Spanish restaurant Kitty Fisher's, Tomos started putting the plans in place for his own project in partnership with restaurateur Ben Chapman - Brat.
Tomos joins an insightful line-up of speakers from the food and beverage industry as well as from thefoodpeople's own team at this year's Trends Event, taking place on Tuesday 12th November at The Lindley Hall, The Royal Horticultural Halls, Westminster.
Guests will be taken on a culinary journey courtesy of a trend-inspired lunch from Tom Kerridge and the brilliant team at Lush Hospitality, as well as 11 inspirational and thought-provoking presentations, relevant for all aspects of the food and drink industry, to truly bring trends to life. Sign up now to secure your tickets.
Find out more about Brat over on its website here.