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Coal Office restaurant

@coaloffice

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A food and design playground created by Chef Assaf Granit & @tomdixonstudio. #CoalOffice

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In the 1920s, a sailor came home to Brittany from Argentina with Coco de Paimpol beans in his luggage. A century later, they’ve made the reverse journey: Argentinian prawns, preserved lemon and herbs are meeting the Breton bean whose own history began across the Atlantic.

The name is wonderfully simple: “coco” for the bean, “de Paimpol” for the corner of Brittany that has grown it ever since. Every bean is still picked by hand, from mid-July to the end of October, and we’re down to the last few weeks of their season. by @coaloffice

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6 days ago

No need to say much about the weekly lunch. Small plates, your choice. A skewer too. £29. Tuesday to Friday. by @coaloffice

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12 days ago

Inspired by a trip to CDMX and a dish by @contramarmx . Ten Contra: a tuna tostada, but instead of the tostada: crispy laffa, fresh herbs, zingy labneh and tiny bursts of finger lime, transporting you to a trip through the Levantine mountains. by @coaloffice

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19 days ago

Hiring!
Receptionists and waiters, it’s your time to shine. Email your CV to hello@coaloffice.com. by @coaloffice

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25 days ago

New bite: Bomba. Crispy Parmesan and black pepper croquettes, breaded and deep-fried, finished with grated Pecorino Romano and shushka peppers marinated in sherry vinegar and mirin, then slowly dehydrated to create a jamón Ibérico-like texture. by @coaloffice

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a month ago

A pickle is a good place to be.

And that’s how we do it:
Vegetables in a jar. Water, boiled, with vinegar, ten percent, so a litre plus 100ml. Sugar, salt, whatever spices you fancy. Nothing more mysterious than that.

Boil it all together, pour it hot over the vegetables, cover, and leave it to come down to room temperature on its own. No rushing it. Then into the fridge, submerged completely, no exceptions, or it won’t keep.

Give it a few days. The flavour needs the time; there’s no shortcut worth taking. by @coaloffice

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a month ago

Grill to table. Tuesday to Friday. by @coaloffice

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a month ago

Gözleme by @coaloffice

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a month ago

We know some of you remember Beni in his chocolate mousse form, but Beni has matured since then, and now he’s a tart!

Beni Tart – 70% Chocolate Tart, Olive Oil Chantilly, Fresh Oregano. by @coaloffice

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2 months ago

We’re looking for two CDPs to join our kitchen!

A junior CDP who’s eager to learn, and a senior CDP who can teach us something new.

Send your CV to chefs@coaloffice.com

#hiring #restaurant #hospitality #london #cheflife by @coaloffice

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2 months ago

Summer isn’t over yet, we have one more month to seize what it gives us. New on the menu: a breaded lamb cutlet, chilli crunch, yoghurt and summer cucumber. Eat it while you still can. by @coaloffice

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2 months ago

Five new bottles on the list that worth your attention:
•Patrick Baudouin Anjou, Chenin Blanc, honey, proper acidity. Loire at its best.
•Alkemi Rose Xinomavro, dried tomato, sour cherry, earth. Not shy.
•Girolamo Russo Etna Bianco, volcanic soil, salt, citrus. Sicily being serious.
•Cantine Amato Catarratto, bergamot, herbs, good bite. Drink it cold, drink it fast.
•Pierre Boisson Meursault, toasted hazelnut, butter, the good stuff. Order it if someone else is paying. by @coaloffice

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2 months ago