Founders Laurence Stevens and Francis Sweeney will launch Salt Shed at the West Pier later this week with the project billed as the group’s ‘biggest launch to date’.
It will join the brand’s inaugural permanent site on Church Street in Brighton’s North Laine area, a concession at Boxpark Shoreditch and a ‘delivery pop-up’ in Herne Hill.
Focused on barbecue food and burgers, Salt Shed has a menu that includes BBQ-glazed pastrami steak, pickles and pickled red chillies; Cornish lamb chump, charred shallots, mint and garlic chimichurri; and chocolate salted caramel brownie with vanilla ice cream.
The brand also offers an assortment of platters that combine meats including the four meat platter (bavette steak, charcoal chicken, pastrami steak and lamb chump).
Under the arches opposite the remains of the West Pier, the site that is now home to Salt Shed at the West Pier is owned by Brighton & Hove City Council and was launched as Murmur by Michael Bremner and Carla Grassy’s as a follow up to 64 Degrees in 2017.
The restaurant – which was pitched as a relaxed, all-day restaurant offering an a la carte menu – is understood to have closed quietly earlier this year.
