Raz Helalat reveals his plans for new The Coal Shed Brighton
On North Street close to the entry point for both the North Laine and The Lanes, the site will have 142-covers and will boast a grand main dining room, located in a historical orangery with high, glass ceilings, as well as three private dining spaces that cater up to 60 guests.
An open 'fire kitchen' will ‘put the coal-grilling theatrics at the heart of the dining experience’ with an ageing room for meats and a bar area situated on entry to the restaurant.
A feature long-desired for The Coal Shed by Helalat, the bar area will comprise a ‘relaxed yet sophisticated’ stretch of banquet seating, dotted with round bar tables, and a crescent shaped bar lined with bar stools.
The food offering at North Street will continue to ‘champion the art of cooking over flames’ with coal-roasted rare breed heritage meat and South coast seafood taking centre stage on a ‘refreshed and expanded’ a la carte menu.
Helalat, who also operates The Salt Room, Tutto and Burnt Orange in Brighton as well as The Coal Shed London, told Restaurant he was planning to move his debut restaurant, which launched in 2011, late last year.
The Coal Shed Brighton will trade until shortly before the move in Spring but Helalat’s Black Rock Restaurants Group will retain the Boyce Street site for an as-yet unnamed new concept.
“We’ve always envisioned moving The Coal Shed into a bigger location and now, as we edge closer to our thirteenth year at Boyce Street, it feels like the right time. The move is all about offering customers the full dining experience that I have always dreamed of, with the new site allowing for a bar area, a more intimate experience with your host, and more seating.
"Needless to say we’ll continue serving our favourite dishes with the same warm hospitality to customers right up until the move in February, but are really excited about this new era for The Coal Shed.”
