Tomos Parry

2 weeks ago | benlippett.substack.com | Ben Lippett |Tomos Parry

Hey team!Welcome back to your free issue ofHow I Cook!Life is about balance, and this newsletter should be, too. We’ve had a fairly meat-forward start to the year and I’ve been hearing calls for more vegetarian cooking here. I wanted to do some from-the-hip-cooking this week, so decided I’d cycle down to the greengrocer and see what caught my eye. Surprise, surprise, a bunch of asparagus won the day.

1 month ago | benlippett.substack.com | Ben Lippett |Tomos Parry

Hey team,Thanks to all who joined my live video with ! I’m sharing the full recording here for everyone to watch if you missed it… Are the live sessions something you’re into? They’re so fun to do and it’s great to chat with chefs, recipe developers and cooks, cook something together and deep dive on a subject.

1 month ago | benlippett.substack.com | Ben Lippett |Tomos Parry

Hey Gang! So, something a little different this week! Tomorrow, Saturday March 15 at 10:30 GMT I'll be joined by in the Substack app for a live video conversation. We’ll both be making a recipe with asparagus, wild garlic and eggs, talking all things food, the restaurant industry and Tomos will be shedding some light on what it’s like to own two of the best restaurants in the city right now.

Jun 20, 2023 | thetimes.co.uk | Tomos Parry

Ask any critic to name their favourite London restaurant and Brat will surely be in their top three. Ask any chef who has had the greatest influence on their cooking over the past decade and owner Tomos Parry is the name on everyone’s lips. He was probably the first to bring open-fire cooking, once the domain of bearded barbecue chefs, to high-end restaurants, first at Kitty Fisher’s in Mayfair, then Brat and lately Climpson’s Arch in east London.

Mar 1, 2023 | standard.co.uk | Tomos Parry

The RevellerFood + DrinkThe head chef and co-owner of the much-celebrated Brat gives his insight into Welsh cooking and tradition — plus three beautiful recipes to try Wales’ food history and cooking is based on the rural nature of the country and the diets of the working people, from farmers to fishermen, the coal miners to people working on the land.