Hawksmoor alumni joins The Coal Shed as the restaurant reopens this week

01 October 2020

London’s The Coal Shed will reopen today, and welcome Head Chef Lewis Hannaford to the helm. Hannaford has over 25 years' experience in kitchens, most recently as Executive Chef at the Hawksmoor Group, and regularly found contributing to the Meatopia line-up. His passion, appreciation and knowledge of Britain’s best farms is a perfect fit for this modern-day British grill restaurant.

The restaurant will reopen with a new menu featuring dishes from Hannaford such as:
Lake District Lamb grilled rump served with glazed hot pot and roasting juices, Smoked Beef Short-Rib for two with garlic fried potatoes, barbequed hispi and autumn slaw,
and Robata-Grilled Scallops, yuzu caramel, shaved fennel and apple salad.

These join a new menu of small plates to start including: Sea Bream Crudo with horseradish buttermilk, nori oil and kohlrabi, Smoked Pork Belly with burnt onion raita, padron pepper jam,
and Korean Fried Chicken with fermented chilli mayo and pickles.

The restaurant is also announcing a new partnership with highly sought-after Lake District Farmers who will deliver the finest rare and heritage breed cuts to the restaurant daily.

Perfect timing coming into the chillier months, The Coal Shed will offer one of the best roasts in the capital, designed for two to share, it will feature a 500g Aged Sirloin, beef fat potatoes, Sunday trimmings, Yorkshire pudding, beef jus and horseradish.

Dishes come served from an open kitchen which showcases the specialist charcoal cooking that The Coal Shed is famed for and the dining room (from DesignLSM) is made up of a palette of green marble, burnt timber and aged bronze, creating a warm and inviting environment. This is the last site to reopen from the Raz Helalat Black Rock Restaurant Group, who also own award-winning The Salt Room and the original The Coal Shed in Brighton. It was one of the first in the UK to import and cook on a Josper grill, inspired by Helalat’s Persian roots, and they continue to serve cuts of meat and fish with an enviable char and delicate, smoky flavour in many of the menu items today.