On Tuesday 28th May, The Coal Shed are back for their third National BBQ week event, Cooking on Coal. Known for their incredible meat dishes, they’ll be presenting a seven-course menu to show you how a BBQ is done properly. If their recent Best of Great Britain feast was anything to go by, then it’s going to be a good one.
Award-winning head chef Dave Mothersill from sister restaurant, The Salt Room, will be taking over the kitchen for a flame-grilled feast served on communal tables with great wine and locally brewed beer. Sounds good, doesn’t it? You can expect the full plant/meat/fish mix on the menu, from BBQ sweetcorn to fire-roasted monkfish: they’ve got a fusion of flavours planned for the night to complement the charcoal flavour.
When it comes to their forte (that’s meat and wow, do they do it well!), you’ll be tucking into crispy ox cheek with parsley and anchovy and 40-day salt-aged beef brisket with bone marrow, asparagus, mustard and gherkin pickle, alongside fish dishes, such as a salmon belly taco on the seven-course menu. It’s a one-night-only event, so if you want to experience a full feast dedicated to the great British BBQ then we’d recommend getting your ticket booked now.
Tuesday 28th May, 7.30pm; £60pp for 7 courses, optional paired wines for an additional cost
The Coal Shed, 8 Boyce’s St, Brighton BN1 1AN
