Parry has history with the London Fields site having cooked there between 2013 and 2015 before heading the kitchen at Mayfair’s Kitty Fisher and subsequently Brat in Shoreditch.
The Brat residency in Climpson’s Arch opened last summer and was well-suited to dining during the pandemic offering a safe outdoor space and a popular takeaway service.
“With the massive uncertainty of our restaurants being able to open or not, we immediately moved to open an safe outdoor space to hopefully keep jobs for the team, support our suppliers and bring the community together,” Parry posted on Instagram.
“While last year was incredibly challenging for everyone in many ways, I am very proud of what we achieved with this brilliant project. This is only the beginning. We have many exciting ideas for when we reopen.”
Parry launched Brat in 2018 backed by Kiln and Smoking Goat’s Ben Chapman and Brian Hannon and - in 2020 - it placed second on our list of the top 100 restaurants in the UK.
The restaurant is loosely based on the grill restaurants of Northern Spain and is named after a colloquial term for ‘turbot’.
Parry’s menu also reflects his Welsh heritage in terms of ingredients and inspirations.
Climpson’s Arch has been the launchpad for a number of other chefs including Dave Pynt (Burnt Ends); Leandro Carreira (The Sea, The Sea); and Andy Oliver and Mark Dobbie (Som Saa).