Coal Rooms occupies the beautifully restored former Grade II listed ticket office, originally part of Peckham Rye’s train station in the 1930s. The site features a 24-seater café which transforms into a bar in the evenings; 13 counter seats around a large, sunken, open-plan kitchen; a main restaurant space for 30 covers and a private dining room (a vaulted space with a Victorian mosaic floor) for up to 14 guests.
Head Chef Sam Bryant has worked in the kitchens of Smokehouse, Princess of Shoreditch and Norfolk’s Dabbling Duck. Bryant’s menu extensively uses a robata grill and coal ovens and there’s a focus on working creatively to reduce waste in the kitchen and making use of the restaurant’s on-site butchery focusing on a variety of meats and unusual cuts.
Smoked ell and pig's head sausage; dry-aged duck breasts; Mangalitsa cowboy steaks; rasted cod heads and 40 day-aged Dexter sirloin and rib. Served with house sauces such as Red eye gravy, Crab apple jelly, Jerk caramel, and Greengage and mead ketchup.