Around the world, there is a growing concern about where our food comes from. This, coupled with an appetite for first-class ingredients means that now, more than ever, chefs are taking the time to source the very best produce.
In the UK, ‘farm-to-fork’ may sound relatively new to diners in urban city centres, but for Anglesey-born Tomos Parry, working with local, seasonal ingredients has been ingrained in him from an early age.
‘You become quite connected to the land and sea when you grow up in North Wales,’ says Parry. ‘You see the immediate effect of good farming and how everything affects what goes onto the plate.’
At age 25, Parry moved to London from Cardiff, beginning his professional career at the River Café, Hammersmith, before heading up the kitchen at Kitty Fisher’s in Mayfair. In 2018, aged 32, Parry opened his first solo restaurant in Shoreditch. Named after a colloquialism for its signature dish of turbot, Brat celebrates the farm-to-fork ethos.
‘The UK definitely has some of the best produce in the world,’ says Parry, who sources Brat’s turbot and other seafood from the Devon and Cornwall coast and the majority of vegetables from Flourish Farm in Cambridge, one of the UK’s only farms to still use horses for all fieldwork.