Tomos Parry’s Soho restaurant to be called Mountain

Expected to launch in June on a large site in Beak Street that was once home to Byron,​​ the restaurant will take inspiration from ‘mar y montana’ (sea and hillside) cooking of Spain and the landscape of Parry’s native Wales.\\

Dishes will include raw Carmarthen prawns with wild asparagus; braised peas with cockles; wood-grilled lamb chops; and lobster caldereta, a braised lobster dish from Menorca. 

Supporting dishes will include wood-fired rice and smoked potatoes. 

“Caldereta, amongst others on the menu is the type of food I find hugely transportive and deeply satisfying to eat,” says Parry. “I’ve always loved walking by the windows of Soho restaurant institutions catching glimpses of tables which began at lunch and are now threatening to roll into dinner. I can’t wait for guests to eat these dishes and share in these moments, watching the world go past the windows at Mountain.”

Vermouth made in Sicily for Mountain by Salvatore Marino will be poured from tap with other drinks including blood orange Garibaldis and a selection of spritzes made with citrus fruits from the Todoli Foundation in Valencia. 

A different approach to the wine list has been developed in collaboration with wine supplier Keeling Andrew & Co with the list focused on a dozen or so winemakers that are meaningful to the restaurant and whose wines reflect the ‘mountain and sea’ inspiration in the kitchen. 

Design details will include large windows the length of the building, a huge counter bar made of English elm and an open kitchen that merges with the dining room. 

There also be a downstairs area that will feature vinyl records and classic cocktails. 

Parry launched Brat in 2018, backed by Super 8 Restaurants’ Ben Chapman and Brian Hannon, in a former strip club.

Named after the colloquial term for ‘turbot’, the restaurant won a Michelin star less than one year after launch.

In 2020, parry launched a pop-up version of Brat in Hackney’s Climpson Arch which has now gone permanent.  

The restaurant is focused on large cuts of meat and whole fish grilled over wood, with supporting dishes including smoked cod’s roe; grilled peas; oysters roasted with seaweed; and asparagus with fresh cheese; and Basque-style cheesecake.

The original Brat is currently ranked third on Restaurant's list of the top 100 places to eat in the UK​​ and has also featured on the World’s 50 Best Restaurants 51-100 list.