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.
