Boasting a destination where guests don't only dine, they devour, and plates are artistically displaced, it was only fitting that we snagged Brighton's favourite steak man, hurling him head first into a selection of questions about the seaside's most talked about new spot, The Salt Room. Opening his second venture in the next few months, the follow-up to The Coal Shed has ears wagging, tongues tucked down to chins and Razak Helalat coming 'a' cropper on our blog:
Congratulations on news of the opening! How has Brighton taken to tales and hints of the new restaurant? There has been great feedback through social media & food bloggers and from the regulars that visit The Coal Shed. There appears to be a real positive vibe around the city.
Where does the name come from? Other than food being sensibly seasoned of course. Salt – as we are opposite the sea; Room – as we want this to be a relaxed informal dining retreat.
The Coal Shed is known for its meaty morsels, how different will the menu at The Salt Room be from that? It will be the mirror image to The Coal Shed – the focus here will be on seasonal, sustainable seafood & crustaceans with some of The Coal Shed meaty favourites. With our USP focus being on sharing and cooking on our Josper charcoal oven.
Seasonably sourced dishes and artistically strewn about plates are already The Coal Shed's forte.
Have you got a favourite from the new menu that you can share with us? Either our selection of whole fish to share cooked on our Josper charcoal oven and our ‘Surf Board’ which is a selection grilled shellfish, crustaceans and fish to share.
The way you source ingredients is incredibly important to The Coal Shed and sure to be the same for The Salt Room. Have you got any favourite suppliers in Brighton and Sussex? Our fish supplier as they are as passionate about the produce as we are. Being a family run business, everything is traceable to where it was caught, which boat, time and date. It is very important to us knowing that we will be working with the freshest ingredients caught that morning in sustainable methods.
Can you tell us a little more about the seafront location that you’re set to boast? Located opposite the West Pier, this seaside dining retreat has uninterrupted sea views that can be enjoyed from the inside via its glass fronted windows and for when the temperatures rise, outside on its shaded terrace. The interiors showcase natural materials such as reclaimed wood and ceramic tiles, which reflect the shoreline and rural landscape that the restaurant overlooks. Set against an urban palette of charcoal and white including stripped back materials these combine to create a chic space that blends well with its seaside location. The restaurant can seat 84 in the dining room, 16 at the bar and a further 55 on the terrace, which is fully heated and open March - October. There is also a private dining room, which can be reserved for parties up to 10.
Razak Helalat: The noggin behind one of Brighton's most loved eateries.
You mention entertainers on the website, is there a likelihood for more live events at The Salt Room? This was used as a euphemism and not to be literal…..this was used as part of our job description to find new and exciting floor staff to join our team.
You’re a fish for the day (don’t worry, not on the menu). Which one would you be? Grey Mullet – understated, sustainable, versatile and tastes great
