National Restaurant Awards: which east London restaurants made it into the top 100?

East London is leading the way for innovation and sustainability at restaurants, with eight named in the National Restaurant Awards.

<p>Welsh chef Tomos Parry’s restaurant Brat was the highest ranked in east London. Credit: National Restaurant Awards/Brat</p>

Welsh chef Tomos Parry’s restaurant Brat was the highest ranked in east London. Credit: National Restaurant Awards/Brat

From Tomos Parry’s turbot-inspired Brat to the zero-waste restaurant Silo in Hackney, there are some incredible eateries in east London mentioned in the National Restaurant Awards.

Douglas McMaster’s zero waste restaurant Silo, in Hackney, won the Sustainability Award.

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The restaurant has its own flour mill for ancient varieties of wheat, churns it owns butter and produces its own oat milk.

McMaster practices nose to tail cooking that uses the whole of every animal killed, and anything that isn’t eaten is turned into compost.

But if you are heading east for dinner, look no further than the list below.

These are all the restaurants in east London that are listed in the National Restaurant Awards top 100.

7. Brat

Address: First Floor, 4 Redchurch St, Shoreditch, E1 6JL Price: £££££

Brat is named after the old English of the restaurant’s signature dish of charcoal grilled turbot.

The eatery is modelled on the family-run eateries in Geteria, in the Basque Country, which cook vast swathes of seafood over flames.

The awards said: “If you’re looking for no-frills, fire-led cooking in the capital then call off the search – at Brat in Shoreditch chef Tomos Parry gives a masterclass in grilling on a stove that looks like it’s been plucked straight out of medieval times.

“No meal is complete at the buzzy dining spot without a huge piece of meat or fish grilled to perfection, however – sorry vegetarians. “

Silo’s stunning minimalist interior. Credit: Silo/National Restaurant Awards.

27. Silo

Address: The White Building, Unit 7 Queens Yard, Hackney Wick, E9 5EN Price: £££££

Douglas McMaster’s zero waste restaurant Silo is not only environmentally friendly, but stands shoulder to shoulder with fine dining restaurants around the globe in terms of food.

The chef won the Sustainability Award at the National Restaurant Awards.

The restaurant has its own flour mill for ancient varieties of wheat, churns it owns butter and produces its own oat milk.

It practices nose to tail cooking that uses the entirety of every animal killed.

The beautiful crockery is made from plastic bags, and diners eat on tables from reconstituted food packaging.

Anything that isn’t eaten is turned into valuable compost.

The judges said: “The menu illustrates a restaurant whose culinary ambitions match that of its environmental ones.”

30. Da Terra

Address: Town Hall Hotel, 8 Patriot Square, Bethnal Green, E2 9NF Price: £££££

Rafael Cagali’s Town Hall restaurant is a sophisticated, intimate dining experience that belies its location on a busy east London road, according the judges.

They said: “Da Terra’s modern European menu combines the flavours of Cagali’s Brazilian and Italian roots with flair and humour.”

There are two evening tasting menus of seven and 10 courses, with a five-course lunch menu also available.

Da Terra was awarded its second Michelin star in 2021, in its third year of opening.

Brawn in Bethnal Green, which was described as the perfect neighbourhood restaurant. Credit: Brawn/National Restaurant Awards.

57. Brawn

Address: 49 Columbia Road, Bethnal Green, E2 7RG Price: £££££

Brawn started off as an edge pig and natural wine joint, but has now turned into the perfect neighbourhood restaurant, according to the National Restaurant Awards.

The judges said: “Over the years chef-patron Ed Wilson has lightened his touch and broadened the restaurant’s scope so there is a more Mediterranean feel to its food.

“The menu is divided neatly into snacks and small starters, larger starters and mains and Wilson has a knack of ensuring that practically every dish jumps off the page.”

Starters include smoked eel on toast with mustard and watercress, while Wilson serves mains such as grilled pork chop, summer beans, spinach and anchovy.

61. The Clove Club

Address: Shoreditch Town Hall, 380 Old Street, Shoreditch, London, EC1V 9LT Price: £££££

The Clove Club, with one Michelin Star, has been named as one of the best restaurants in the world previously.

It was set up in 2013 by Daniel Willis, Isaac McHale and Johnny Smith, who used to run supperclubs across the capital.

A tasting menu is available for lunch and dinner, which is ever changing.

A stunning plate at Perilla. Credit: Perilla/National Restaurant Awards.

66. Perilla

Address: 1-3 Green Lanes, Newington Green, N16 9BS Price: £££££

Perilla is at beautifully-designed restaurant, on the site of an old cafe, on Newington Green.

It’s five course tasting menu - at £49 - is supposed to be accessible.

Other dishes on offer include aged pork rack with petits pois a la Francais and whole grilled sea bream with tomatoes, herbs and garlic.

James Lowe from Lyles and Flor. Credit: Lyles/National Restaurant Awards.

84. Lyle’s

Address: Tea Building, 56 Shoreditch High Street, Shoreditch, E1 6JJ Price: £££££

Lyle’s, one of the most progressive and interesting restaurants in the capital, has become a foodie sensation.

Head chef James Lowe spent four years as head chef at British food institution St John Bread and Wine and he’s continued the tradition with his own restaurant.

The menu changes daily as dictated by the seasons and what Lowe can get his hands on, either from suppliers or what his kitchen team can forage locally.

The judges said: “What makes Lyle’s standout is Lowe’s dedication to his craft.

“There’s an underlying geekiness to his approach that sees him go above and beyond what is typically required of a chef.”

88. Wander

Address: 214 Stoke Newington High Street, Stoke Newington, N16 7HU Price: £££££

Australian chef Alexis Noble’s evocatively named restaurant Wander is inspired by her travels through America, Asia and Europe.

It serves an ever-changing menu of seasonal dishes based on produce from small-scale suppliers.

The judges said: “There’s also a real sense of fun to Wander, not just through Noble’s experimental cooking but also the homespun feel of the restaurant itself.”