Out of the Fire – The Coal Shed

As a manufacturer of premium tableware, it’s a pleasure to work with interesting and diverse restaurants. Last year we had the privilege to work with Coal Shed on their latest opening at Tower Bridge.

The Coal Shed is an offshoot of The Salt Room, and has shared much of the success of the original restaurant. It’s a steak & seafood restaurant with branches in Brighton and now, London. It has been recommended by the prestigious Observer Food Monthly awards, The Telegraph, The Guardian & the Brighton & Hove Foodie Awards.

Much of the menu is cooked over flames using traditional techniques which offer a flavoursome dining experience. Executive chef, Dave Mothersill, selects meat and fish of the highest quality, paired with seasonal produce. All ingredients are of the highest quality, locally sourced and expertly cooked.

Creating a clear and identifiable brand standard so customers know what to expect is a key part to a restaurants positive consumer experience. The Coal Shed's owner, Razak Helalat followed this attention to detail all the way through. Personally, working with us and his team to use the tableware as a finishing touch.

Heritage Collection believes tableware must be functional but this should not mean you should settle for the mundane. Making a design statement which is aligned to your menu and identity is where we can deliver with an attention to detail and care to ensure that the quality of tableware enhances and reinforces your style of restaurant.

We created blackened finish on our Hanbury cutlery for Coal Shed picking up on the menus use of cooking over flame. Our Strata Stoneware was also selected. The Ore Matt Glaze Upturned Plate has a clean and contemporary feel whilst creating a great contrast to Coal Shed's dishes. We are delighted to supply creative tableware to restaurants of this calibre and hope to continue to innovate & impress with our tableware offering.

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.