Revealed by Restaurant late last year, the project will be the largest Helalat’s Black Rock Restaurants Group has undertaken to date and will see the steak restaurant move from its current location on Boyce’s Street to a far more prominent site on North Street.
In Clarence House, the venture is being billed as one of Brighton’s biggest restaurants seating 142 cover in total.
Helalat will work with recently recruited executive chef Lee Murdoch to ‘deliver a completely new culinary direction for the restaurant’ that ‘showcases the restaurant’s growth over the past 13 years’.
Launched in 2011, The Coal Shed was Helalat’s debut restaurant concept preceding The Salt Room, Burnt Orange and Tutto in Brighton and a The Coal Shed site in London’s Tower Bridge.
The ‘more elevated’ menu will be driven by local produce and expands on The Coal Shed’s fire-cooking techniques.
As before, the restaurant will major on beef but other proteins will be available. Capitalising on Brighton’s seaside location, the new restaurant will also feature an extensive seafood offering, both raw and cooked over flames, a Sturia Caviar menu and a selection of Copper Kettle oven cooked breads and dishes.
The new restaurant will also be home to one of Brighton’s first Himalayan salt-ageing rooms which will showcase beef cuts from premium suppliers in the British Isles including a Black Angus prime rib and chateaubriand, alongside Longhorn Irish sirloin, Salt Marsh Lamb Best End and a Westholme Australian wagyu tomahawk 9+.
For the first time, The Coal Shed will have a dedicated bar. The bar will seat up to 25 guests across leather stools and intimate banquette tables, with a dedicated menu featuring small bites and sharing plates.
The cocktail menu will draw inspiration from the best bars in NYC and London ‘reimagining classic drinks with contemporary flavours and techniques’.
The interiors at North Street will reflect The Coal Shed’s new direction, with an industrial-chic aesthetic, reminiscent of trendy New York brasseries.
The original brickwork and features of the site have been restored, complemented by blackened and charred wood alongside softer, more tactile upholstery. Throughout the venue, terracotta tiling, leather seating, fresh foliage and green accents will create a relaxed and warm environment.
There will be five distinct dining areas including the grand dining room, bar and three private dining rooms. One private dining space – which seats 26 guests – will act as an event space complete with its own bar, bespoke ‘Experience Menus’, private entrance, dedicated sound system and serving team.
The current Coal Shed Brighton restaurant will hold its final service on 1 September.
