As head chef, Lawrence will be looking to incorporate a greater gill-to-fin philosophy on the menu, which is set to launch next month to coincide with the restaurant’s five-year anniversary.
The new menu will feature an expanded offering of artfully presented sharing dishes such as a whole fried gurnard, positioned on the plate in a ‘flying dragon pose’ and served with kimchi dipping sauce.
Other additions include a mackerel, ‘nduja and salted ricotta starter; and a barbecue octopus with blood orange, purple basil, oregano and pine nut main.
McCarthy began his career working as a commis chef at Tom Aikens Restaurant in Chelsea, before moving on to Marcus Wareing at the Berkeley.
He subsequently went on to work as a sous chef at Brett Grahams’ The Ledbury restaurant in Notting Hill for five years.
More recently McCarthy has worked as head chef at Tristan Mason’s eponymous Horsham restaurant, and then as head development chef for the London-based Mustard Catering.
Located on Brighton seafront, overlooking the West Pier, The Salt Room is owned by restaurateur Razak Helalat, whose portfolio also includes The Coal Shed.