Originally opening in 2011, The Coal Shed quickly became one of Brighton’s destination restaurants with its focus on high-end dishes cooked over burning coals. It was the first venture in the hugely successful Black Rock Restaurants Group, which also includes The Salt Room, Burnt Orange and Tutto. Opening its new doors to the public on Saturday 14th September, the restaurant has now relocated to a larger premises in Clarence House on North Street.
This new incarnation of the restaurant showcases a more elevated menu from Razak Helalat, founder of Black Rock Restaurants and Executive Chef Lee Murdoch. The Coal Shed’s over-fire beef cooking remains central to the menu, with much of the meat sourced from a specially regulated salting chamber viewable from inside the restaurant itself. But here Murdoch also applies that process to hearty vegetables and vegan dishes served alongside a selection of robata oven-cooked fermented breads, snacks and small plates.
The meaty side of the menu recalls the smokehouses of the USA, featuring crowdpleasers like The Coal Shed Ruben with house smoked pastrami, sauerkraut, Swiss cheese, and pickle; kimchi grilled cheese with Swiss, American cheddar, and English mature cheese, and pickle: and steakhouse burger double-smashed salt-aged beef patty, truffle cheese fondue, pickle and milk bun.
Making the most of the produce of the coastal location, the new restaurant also offers extensive seafood – both raw and cooked over flames – and a sturia caviar menu. References from Lee’s international career spanning Japan, the Middle-East, France and Germany can be found throughout the menu, with fire cooking and incredible produce being the unifying factor.
Expect dishes with long, mouth-watering descriptions like Firecracker Cauliflower with shishito chilli, black sesame, green onion; Cantabrian Anchovies with smoked Norfolk quail eggs, and pickled roasted piquillo; Blue Fin Tuna Tostada with rainbow radish, aji panca, avocado and corn; Sussex Half Blue Lobster taco with mango, cashew, nam jin and sesame; and BBQ ‘Waldorf’ Scallops with celeriac, walnut and nashi pear. The list goes on and with a focus on seasonal as well as local produce, the menu will change throughout the year.
The Coal Shed Mark 2 also has a dedicated bar open seven days a week from noon till late with a rotating weekly line-up of DJs every Thursday – Sunday providing that particular brand of funky background house music that will provide a hip atmosphere without distracting you too much from your scintillating dinner table chat. The cocktail menu draws inspiration from the best bars of New York and London, reimagining classics with contemporary flavours and techniques, including a Dill and Pickle Martini, Apricot and Fig Margarita, Steak Washed Old Fashioned, Cocoa Negroni and an indulgent Fudge Espresso Martini. After attending the launch party SOURCE can vouch for the deliciousness (and strength) of a selection of these cocktails – the Cocoa Negroni is a particular treat for those who like their drinks bitter, strong and rich.
The new site is one of the largest restaurants in Brighton, for up to 142 guests across five distinct dining rooms including a main restaurant, bar and three versatile private dining rooms, coined The Flamingo Social, The Longhorn and The Grand Dining Room. The Flamingo Social seats 26 guests, comes complete with its own bar, bespoke ‘Experience Menus’, private entrance, dedicated sound system and serving team. The space promises to be a star attraction in the city’s thriving culinary landscape.
Address: Clarence House, 30-31 North Street, Brighton, BN1 1EB
Opening Hours: 7 days per week, 12pm-12am
Website: coalshed-restaurant.co.uk/brighton
