BRAT Restaurant - 16mm documentary
Overview
BRAT is a Michelin-starred restaurant in East London, founded by head chef Tomos Parry and rooted in the cooking traditions of the Basque Country.
BRAT places fire at the centre of everything from the kitchen philosophy to the menu itself. Tomos, originally from Anglesey in North Wales, brings a deeply personal connection to his ingredients, his suppliers, and the landscapes that shape his food.
The Brief
The film's objective was to authentically capture the profound bond between Wales and the Basque Country that Tomos embodies, his deep passion for cooking over fire, and the strong relationships he forges with his suppliers. From the very beginning of the project, it was clear that these supplier relationships were something truly unique. The way Tomos speaks about the farmers, fishermen, and foragers he works with reveals a man who sees himself not as the final word, but as a steward of their work.
"I've always believed that the food we serve at the restaurant is a continuation of the work they do on the land and out at sea. I'm just here to facilitate what they have done." - Tomos Parry
Capturing these connections and doing justice to the landscapes they come from became the creative priority for the film.
The Creative Approach
From the outset, shooting on 16mm analogue film was the clear creative choice. As the director, I proposed this format early in the process, and the BRAT team embraced it immediately. 16mm suited the project in a way that digital simply couldn't replicate, it carries an honesty and physicality that mirrors the raw, tactile nature of BRAT's cooking. The grain, the light leaks, these became part of the film's character. They gave it warmth and authenticity.
The Production
The production took the crew across three very different locations. In North Wales, the team filmed with lobster fishermen pulling fresh catch from the sea and foraged for wild mushrooms across the Welsh landscape. In Cambridgeshire, they worked with Flourish, Tomos's vegetable suppliers, filming a pop-up restaurant on their farm and capturing the remarkable relationship between chef and grower. At Flourish, vegetables can be picked in the morning, transported to London, and on the plate at BRAT that same afternoon. That kind of supply chain is rare, and it's a big part of what makes the food so extraordinary. Back in Shoreditch, the crew documented the elemental act of cooking over open fire in the restaurant kitchen itself.
Director / DOP: James Dougan
Producer: Carmen Mac
Second Camera: Jonathan Haldon
Sound Design: Owls Audio
Camera Assistant: Zac Gates
“It was filmed and directed by the hugely talented & brilliant James Dougan.”
- Tomos Parry, Michelin-star chef and owner of BRAT, London
Reception & Screening
The finished film was premiered in 2022 at the Raíz Culinaria culinary congress in the historic city of Cuenca, Castilla–La Mancha, Spain. The theme of the congress was Borderless — History & Heritage, which worked well as the film explores the cultural and culinary connections between Wales and the Basque Country.
What This Project Demonstrates
A branded documentary is a really powerful way for brands to tell their story. Unlike promo films, it doesn’t sell, it shows. It builds genuine trust by telling a real story, with real people, in real places. For BRAT, that meant a film rooted in fire, landscape and the human relationships behind the food. Helping to communicate the restaurant’s values.
Working on a food or hospitality project? Get in touch to discuss :)