Team behind Coal Shed are bringing you The Salt Room

The  Staff Canteen
Opening today- the people that brought you the award-winning Coal Shed will be bringing you their sister restaurant The Salt Room. Opening on Brighton’s seafront the restaurant will celebrate Fruits of the Sea and will be focused on the finest of seafood and bringing that to the table. Raz-head shotLocated opposite the West Pier, this seaside dining retreat will have uninterrupted ocean views that can be enjoyed from the inside via its glass fronted windows and for when the temperatures rise, outside on its shaded terrace. Head chef Dave Mothersill has created a menu that offers a wide selection of sustainably sourced seafood dishes including fresh cuttlefish, oysters, lobster, seabass and their signature bouillabaisse (Provencal fish stew.) The legendary Coal Shed classic - 35 day dry aged Scottish steaks from the North Highland cooked on the Josper grill will also be making an appearance. Seasonality plays a key part in the eclectic menu ensuring regular changing dishes. The interiors will showcase natural materials such as wood and slate which reflect the shoreline and rural landscape that the restaurant overlooks and will seat 84 in the dining room, 16 at the bar and a further 55 on the terrace.logo - saltroom The restaurant is owned by Razak Helalat who opened the Coal Shed which has been an overnight success, quickly making a name for themselves as serving the best steaks in town. He has teamed up with Dariush Tamadon-Nejad, previously of Restaurants Etc Ltd (Mark Hix), to act as General Manager of both The Coal Shed and The Salt Room. The Salt Room heralds a very welcome addition to Brighton’s burgeoning food scene.  Head over to their website for further details: www.saltroom-restaurant.co.uk and check out images of their food below: thesaltroom04   thesaltroom13   thesaltroom10   thesaltroom16
In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 22nd January 2015

Team behind Coal Shed are bringing you The Salt Room