January’s the time to recharge, and nothing does it better than fire-cooked food done properly. At The Coal Shed Brighton, refuel with expertly butchered steak, flame-grilled seafood, and seasonal sides made for sharing.
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Our seaside setting means we not only appreciate fresh seafood’s versatility, but can also procure the best. Fresh, sustainably sourced local fish becomes ours to sear, transformed by our mastery of fire. Bringing out depth of flavour through char and smoke is what we do best.
Like all seasonal ingredients, the beauty of serving fish lies in the variety available; turning our expertise to each catch is what makes daily specials and menu additions so exciting. That said, these are some of our flame-fired favourites:
Cod fillet:
With charred hispi, curried mussel sauce, and furikake seasoning
Monkfish:
Meaty, smoky, and served with woodland mushrooms and Dianne sauce
Fire roasted scallops:
With nduja butter, and garlic herb crumb
Of course, for a true taste of the sea, opt for our British oysters; try shallot mignonette, or The Coal Shed’s Bloody Mary granita and pickled celery.
The way we approach seafood is simple: start with the best produce, and treat it with respect. We select our fish from trusted suppliers, locally wherever possible, all of whom share our commitment to responsible fishing practices. This not only ensures that all-important freshness, but also enables traceability and minimal environmental impact.
Because the best seafood is seasonal, our menu tends to change throughout the year. Certain fish are at their peak only at specific times, and we adapt our flame-fired dishes to reflect what’s most sustainable (and most exceptional) in each season.
The indulgence of seafood isn’t complete without sides. We recommend a bitter leaf salad or charred hispi cabbage; both complement flame-fired fish and are particularly well suited to monkfish, cod, prawns, and scallops.
When it comes to liquid refreshment, crisp, bright white wines are seductive in their versatility; something like a blanc de blanc or Grenache Gris can cut through creamy fish sauces. With reds, you want something silky smooth, perhaps with potential for chilling. In this area, something like Cabernet Franc or Pinot Noir are the perfect dance partners for your chargrilled fish dish.
We’d love to introduce you to our orange wine selection; each one pairs beautifully with sensationally rich seafood.
Those for whom only cocktails will do are encouraged to speak to our master mixologists; they’ll shake up something fresh and citrussy that will brighten the dish and balance the rich, fire-kissed finish.
Each cut chosen for its sheer size and quality, making the kind of impact that turns a meal into a story worth retelling.
Our fire-led lunch menu serves up signature flavour with zero fuss, made for long afternoons or quick escapes.
Oysters and martinis, burgers and bold reds: the bar’s where it all begins. Pull up a stool, order a cocktail, or stay for a snack.
Three private rooms, an open kitchen, and a dedicated hospitality team. Host your event, grand or intimate, with us.
