Chef Tomos Parry’s new restaurant venture, Mountain, is homely, rustic and handmade, focussing on sustainability through its food – and its design.

The project is the latest opening from big hitters, Super8 restaurant group, which has already launched cult staples on the London food scene, including Smoking Goat, Kiln and, of course, Brat, where Parry is owner-chef. Located on Soho’s Beak Street, Mountain follows a philosophy of ethically sourced wines and seasonal ingredients, often from small producers.

It’s a similar story for the interiors, which use wood, terracotta and plenty of natural light to create an inviting, earthy atmosphere.

Super8 brought in long-time collaborator and designer Dan Preston, who used sustainable and locally sourced elm, ash and pippy poplar to create Mountain’s bar and countertops with the aim of evoking a ‘handcrafted space’. These natural elements are offset by pops of colour from the pillars and beams, which are painted electric blue – a nod to Mountain’s branding.

The London restaurant has also put plenty of time and attention into its Soundsystem, which is designed by specialist Neil Macey. It includes a Monostack speaker and a vintage, restored 20-year-old technic SL12500 mark 5 deck that keepa diners entertained as they order from its menu of fish, seafood, beef and lobster.

Parry’s menu is inspired by his travels through Spain, with dishes prepared using the traditional cooking techniques of mar y montaña, aka the mountain and sea. Among the highlights is whole Anglesey lobster, braised in a Balearic caldereta style and served in a terracotta lidded pot and whole pink bream, split and roasted a la plancha.

16-18 Beak Street, Soho, London

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