The trending new site, delivered by Projects by Advance, for existing client Tomos Parry's is his new Mountain restaurant, taking inspiration of Spanish cooking techniques from the Balearic Islands and his birthplace of Anglesey in North Wales.

Located at 16-18 Beak Street in London's Soho, dishes include pink bream served whole, split, and roasted on the plancha; a plate of wood grilled lamb chops; and whole Anglesey lobster braised in the typical Balearic caldereta style, served in a terracotta lidded pot for three to four people.

The interior of Mountain exudes a rustic yet modern ambiance, with reclaimed wood, natural stone accents, and large windows that allow ample natural light to flood the space. Advance supported with the curation and install of the open kitchen concept, which brings guests into the culinary magic of Parrys team. This boasts a stunning handmade natural fuel grill, one piece control induction suite, wood fired oven, and two island passes with stunning mountain stone tops. This kitchen oozes class and comfort, but with a huge focus on energy efficiency.

The exposed open bars again by Advance, and stunning wine refrigeration from Italy cater for the extensive wine list developed by head of wine Martina Larnach and Holly Wilcocks showcasing older vintages from lesser-known producers among cuvees from more recognisable names.