The Coal Shed, Great British BBQ Dinner

by Eshé Brown
the coal shed great british dinner

Don’t miss this one-night-only dinner at The Coal Shed to celebrate National BBQ Week!

Great British BBQ Dinner

Do you ever suffer from FOMO? When it comes to food I really do. I just don’t want to wake up and think “I could have eaten that” and didn’t. Some call it greedy, some call it insatiable. I like to call it a healthy appetite.

And because I care so much about you guys not missing out on all the good foodie things in my city, I’m going to tell you about a one-off dinner that’s coming up in just a few weeks at The Coal Shed that you won’t want to miss.

For the third year running and in celebration of National BBQ Week (as if we need that as an excuse), Dave Mothersill, Head Chef at The Coal Shed’s sister restaurant, The Salt Room, will be taking over The Coal Shed kitchen and flame grilling a seven-course sharing feast dedicated to the great British BBQ.

The price for 7-courses is £60pp and everything kicks off at 7.30pm on Tuesday 28th May 2019. Book online here.

Best of Great Britain

Although I haven’t tried this particular menu I did recently attend another one-off dinner cooked by Dave at The Coal Shed, which rocked my socks off.

It’s aim was to showcase the best of the British isles and if you missed it, I’m really quite gutted for you because it was such an incredible meal.

To give you a flavour of the menu I tucked into, and the quality you can expect from the upcoming BBQ event, I’ve captured highlights from the evening through a mixture of my photos and a few recordings, which feature the brilliant compare Joe Wadhams from The Coal Shed’s long-standing wine supplier, Hallgarten.

I say ‘compare’ because the gags rolled off Joe’s tongue all night as he talked us through the dishes and the wine pairing. Right little Brucey bonus there – buy dinner and get a comedy show for free!


Highland beef tartare / Squid ink crispbread and herb aioli / Jersey royal, cream cheese & black garlic. Paired with a glass of Blanc de Blancs, Winston Estate, Sussex Sparkling.

First Course – Scotland

Orkney Scottish scallop, baked in the josper grill and served in the shell with pickled seaweed, vermouth & spring vegetables. Paired with a white 2016 Lismore Chardonnay, from Greyton, South Africa.

Second Course – England

Wye Valley asparagus, alongside a trumpet mushroom emulsion, Wiltshire truffle and cured cackleberry yolk. Paired with a white, Biblia Chora Estate 2018 Sauvignon/Assyrtiko from Greece.

Third Course – Wales

PART 1 – New season lamb, with coal roasted leek rarebit.
PART 2 – Paired with the 2014 Ribera del Duero (Spanish red wine)

Fourth Course – N.Ireland

40-day Himalayan salt aged beef with bone marrow chip, burnt onion and cabbage pesto. Paired with a Lake Breeze, Cabernet Sauvignon from Longhorne Creek, Australia.


Rhubarb, honey ice cream sandwich with praline and brown butter. Paired with a 2016 Saint Clair, Godfrey’s Creek, Noble Riesling dessert wine, from Marlborough, New Zealand.

Tempted now? Visit to book your tickets.
And click here to read the menu for the event.

Finally, I’d love to know what you think of voice recordings on the blog? Do you like them? Would you like to hear more from chefs, or me in them? Leave me a comment below and tell me what you think! And, if you like this post, please send me a sign by clicking on the little heart button below.

*Disclaimer: I was invited to dine at The Coal Shed in exchange for advertising the upcoming BBQ event but, as always, all thoughts and opinions are my own and entirely independent regardless.

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