Our Final Summer in Boyce's Street

Our ethos from the beginning was to use the best produce, simply cooked over fire, to showcase the quality of the ingredients without any frills. This meant using dry-aged beef, which was rare and expensive at the time. Despite the financial crash and recession, and against all advice, I decided to proceed and follow my heart.

I spent a lot of time researching every detail, from the exact breed of cow we would use for the meat and how long it would be dry-aged, to the type of oven I wanted in the kitchen. In fact, The Coal Shed was one of only a handful of restaurants in the UK to have a Josper oven at that time.

I am incredibly thankful for how The Coal Shed was received. We soon built up a group of regulars and firm supporters who became well-known to the staff and made the restaurant what it has become 13 years on.

It is due to this, that I wanted to thank you personally for all your support and wanted to let you know about some exciting plans that we have in the lead up to our new opening and closing the doors to The Coal Shed on Boyces Street.

Read here about one of these, which will launch this week on Thursday 20 June. Please keep your eyes on your inbox for upcoming news in the following weeks.

I hope you can visit again for our last Summer in Boyce’s Street.”

Many thanks,

Raz Helalat

Owner & Founder