After years of serving up the best meat and seafood cooked over flame, we’ve gained the reputation of “Masters of Fire”, but being the best doesn’t mean you stop striving for better. We’re not ones to rest on our laurels, and we want to maintain the reputation we fought hard to earn.
We’re lucky enough to be working with some of the best chefs around, and to make sure we’re still pushing the limits, we gave them a challenge: put together the greatest possible menu filled with flame-cooked meat, seafood and local produce from across the British Isles. For us, the secret to a great menu is simple: find ingredients that are already incredible before they even hit the grill. For our new menu, we sent our Executive Chef Lee Murdoch and Coal Shed’s Head Chef Stevie Gibb out across the UK to speak with farmers, rearers and producers to source the best possible ingredients this country has to offer.
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Celebrating the art of cooking over coal, our menus deliver a dining experience that is packed with flavour.
The menu celebrates seasonal, sustainable meat and seafood, including a range of 35-day, dry aged Lake District steaks that are expertly cooked on hot coals. The daily changing specials board features rare breed cuts from specialist farms. For seafood fans, there is a selection of fresh fish and crustaceans from the South Coast. Every Sunday, the restaurant puts on a full sharing roast, complete with all the trimmings.
We take the quality of drinks seriously. Right from the start our expansive wine list was curated with our menus in mind in order to craft the perfect pairing of food and drink.
Whether you order our expertly mixed cocktails, soft drinks, wine or beer, you’ll end up with a well-considered and delicious drink in hand.
