Brawn is named after a terrine made of a whole pig’s head, but don’t let that put you off. You’ll find a diverse menu of European dishes, with a focus on fresh, local and seasonal ingredients. When the restaurant opened in 2010 with Ed Wilson (chef of celebrated restaurant Terroirs) helming the kitchen, its stripped-back interiors were bang on trend. Wilson has since taken over ownership, and the strength of its food has ensured its continuing popularity.
Diverse range of European dishes using seasonal ingredients