The Coal Shed Brighton A Takeaway Review.
At time of writing we are now in week seven of restrictions that have been placed on all our lives. Although these restrictions are slowly beginning to be lifted Brighton’s famous and thriving restaurant scene is still in serious need of support from us residents, as many of our much-loved eateries have been forced to close their doors to the public until this awful pandemic gets under control. Some are offering takeaway and delivery services so you can still enjoy food from your favourites. Absolute Magazine will be keeping you all up to date on what is on offer, and I will often be posting reviews of the takeaway options available here on our website so please visit regularly to keep up to date on what is going on in our wonderful city.
I was deeply saddened the other day when I cycled past Brighton’s prestigious multi award-winning steak and seafood restaurant and saw it all boarded up. Little did I know the talented chefs were working extremely hard behind the scenes creating gastronomical delights for their new takeaway menu “Coal Shed at Home” which was launched last week. As soon as we heard this we were straight on the phone to them, drooling at the prospect of being able to experience the very best cuts of meat, prepared and expertly cooked by one of the finest restaurants Brighton has to offer, and from the comfort of our own home!
Ordering is easy and can be done online via the website or by calling them direct. The website lists all available options, with a choice of Smoked beef Short Rib, Moroccan Shoulder of Lamb, or Roast Sirloin of Beef (Sunday only). All are designed for two to share with dessert included, and cost a very reasonable £20.00 per person, with the option of adding a starter for £4.00 per person. We opted for the Short Rib, which seemed to be the most popular choice as it soon sold this week. Wine pairings are on offer; however, I was keen to crack open a bottle of red I had been saving at home for such an occasion. Delivery is available for a small fee and is easily arranged, although we chose to collect as it is not too much hardship considering we are local and have transport.
As I left home to collect our bounty, I started to feel a little nervous about the prospect of finishing off the cooking at home. My culinary skills are almost non-existent, and my wife’s even worse. Our diet at home consists mainly of pre-packaged ready meals and jacket potatoes with a variety of toppings. My fears soon dispersed when I saw a card with super easy to follow cooking instructions that even I could not mess up! The restaurant itself is still boarded up and no-one is allowed inside apart from the staff. Social distancing is always adhered to, as customers are given a thirty-minute window to collect to avoid crowds gathering. Dinners are served in paper bags to customers waiting outside.
Once home, the dinner took about thirty minutes to finish off in the oven and the only thing I had to do was turn the potatoes occasionally and spoon some glaze over the immense hunk of meat once it had finished cooking. Simple! The accompanying carrots and spring greens you just bung in the oven till they’re heated. Instructions to serve are also included, which I follow to the letter, spooning some chimichurri sauce over the rib and scattering pickled red onions, chilis and crispy shallots “to taste,” which basically meant I emptied everything on top of our dinners.
Everything about our meal was exceptional and to the standard one has come to expect from the Coal Shed, which has never once disappointed. The short rib had enough meat attached to feed an army. It had obviously been gently smoked for hours on end and given the care and attention such a meaty marvel was due. The meat literally fell off the bone at the slightest touch, but still had a satisfying meaty texture, and the flavour was just immense! The Argentinian Chimichurri sauce provided a lovely additional piquant kick to the proceedings.
The accompanying sides were very impressive indeed. The spuds are cut into hasselback style, so they soak up all the rosemary butter they are cooked in. The spring greens were cooked to perfection with just the right amount of crisp. The carrots, obviously slow roasted to provide a wonderful meaty texture, had an incredible earthy flavour. The whole thing is jazzed up by the pickled red onion, crispy shallots and chilis which add some lovely visuals to the plate, as well as enhancing the flavours and textures.
We had to leave it a good hour to let it all settle before tucking into the dessert, which was a superb black forest gateau style chocolate mousse pot with a sublime mix of white, milk and dark chocolate mousses, each with their own consistency, and with cherries, crumbly chocolate biscuits and crispy chocolate balls thrown in the mix to make this a heavenly way to finish off a wonderful meal.
It was so lovely to be able to be able to experience the luxurious food we have come to know and love from the Coal Shed during these crazy times. Everything about our meal was perfect and it was actually quite fun finishing off the cooking and serving it all up at home. I wholeheartedly wish the Coal Shed the very best with this new endeavour and thoroughly recommend every one of you order a meal from them at your earliest opportunity. Please note; Orders must be placed at least one day in advance and by 4pm for next day delivery or collection. Food is available for curb side collection and delivery:
Thursday – Saturday 3-6pm
Sunday 12-3pm
Tony Shattell
The Coal Shed: 8 Boyce’s Street, Brighton, BN1 1AN