The Coal Shed, Brighton - dining delights

PUBLISHED: 15:44 21 May 2013 | UPDATED: 15:44 21 May 2013

The Coal Shed, Brighton

The Coal Shed, Brighton


Lovers of fine dining are in for a special treat with the arrival of The Coal Shed, a hot new destination on Brighton’s burgeoning restaurant scene



The Coal Shed

8 Boyce’s Street,

Brighton BN1 1AN

Tel: 01273 322998


Opening hours:

Lunch: 12noon - 4pm

Dinner: 6pm - 10pm (Friday and Saturday, 10.30pm)


Lovers of fine dining are in for a special treat with the arrival of The Coal Shed, a hot new destination on Brighton’s burgeoning restaurant scene. Nestled on Boyce’s Street, on the edge of Brighton’s historic Lanes, The Coal Shed opened in September

2011 with a very simple plan: to serve the best grilled meat and fish on the South Coast.

Tired of the limited choices Brighton had to offer, owner and manager Razak Helalat wanted to open a restaurant that supports local producers from all over Sussex.

“We have some of the best produce in the country here, so it’s really important we make the most of it,” he says.

“At The Coal Shed, we want people to feel comfortable coming in for a burger or for a special occasion. Food is cooked unpretentiously, letting the high quality ingredients speak for themselves.”

Diners will be in heaven with a selection of à la carte dishes and they have quickly made a name for themselves for serving the best steaks in the city – they sell porterhouse, prime-rib and sirloin by weight or individual cuts like fillet, rib-eye and rump.

Meat is locally sourced from West Sussex. They are dedicated to using the finest quality sustainable meat, farmed in harmony with the natural environment, and the preferred choice of The Coal Shed is British Longhorn beef or Black Angus. Known for their melt-in-the-mouth flavour, marbled texture and 35-day dry-aging hanging process, the British Longhorn is the breed favoured by many top chefs, including Heston Blumenthal.

As well as the steaks, they also have a great selection of fish dishes, lobster and other shellfish.

And the restaurant also uses a cooking method employed by Blumenthal: cooking meat and fish on a Jopser, a special charcoal oven imported from Spain which; generated heats up to 500 degrees.

On Sundays, sharing roasts are also offered with their A La Carte menu, costing £25 for two people - choose from a 500g sirloin of beef or whole roast chicken, both come with full Sunday trimmings.

The inventive wine list includes over 50 reds, 20 whites and a selection of fine sparkling wines.

If Helalat’s passion is anything to go by, the future looks bright for The Coal Shed. “I’m very proud of what we stand for,” he says. And his five-year plan?

“Hopefully there’ll be at least one more Coal Shed, and possibly a new addition or two to the family. We’ll see. Life is short, you need to make the most of each day.” Another very good reason why The Coal Shed should be the restaurant at the top of every discerning food lover’s list in 2013.

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