Having completed KILN and Smoking Goat for this highly successful restaurateur, BRAT was the highly anticipated third concept for Advance to support on. BRAT (meaning Turbot) is the debut restaurant from former Kitty Fisher’s head chef Tomos Parry.
The BRAT restaurant project provided Advance Catering with the challenge of installing a kitchen and bar area in a very constrained space. The back of house was very compact, and so the specification of space saving equipment, and clever layout with chef minimal movement was key. Advance was also briefed to create a wood fired oven, in a very tight footprint, that looked like “it had always been there”.
Combining his own Welsh heritage with the cooking techniques of the Basque region the brief was to create an “instinctual and primal style” of cooking, using well-sourced ingredients via a bespoke one of a kind wood-fired grill and oven. The Advance / Brat design process was highly detailed, with original and innovative ideas to the kitchen and bar design to overcome the space constraints.
A MAM pizza oven was selected and installed from Italy, which was carefully shop fitted in brick to conceal the traditional oven shape and stainless ducting.
BRAT earned a Michelin Star just six months after opening.
MAM ovens, Osbourne, EAIS, Winterhalter, Rational, Adande, Fosters, Mechline, Advance Fabrication, Advance Coldroom