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Peckham Scores A Foodie Hat-trick With Coal Rooms

March 5, 2018

Restaurants & Bars | by Baldwin Ho

Coal Rooms from the team that has been taking over the dining scene in Peckham by storm with Aside and Spike + Earl, have opened arguably their best restaurant in the trilogy yet. We went along on a crisp Sunday afternoon to sample the jewel in their crown: Sunday lunch, which has been so popular even celebrities such as Professor Green has been seen raving about their food.

The location couldn’t be more handy: it’s situated in the former ticket office of Peckham Rye Station and the inside has been elegantly updated to a hip all-day dining restaurant. It’s been divided into a bar/cafe at the front, an open kitchen in the middle with counter stools overlooking an exciting coal-fire robata grill and a spacious restaurant space at the back.

There is a definitive London touch in most of their dishes whether it’s including ingredients like Bermondsey Frier or London fettle. The latter was used in their flavoursome corn tacos, which was also packed with black vinegar mushrooms, black beans, and chimichurri. If there is such a thing as “London cuisine”, this would most definitely be it: taking flavours from all over the world but using locally sourced fresh ingredients.

Most of the dishes on their menu are for sharing, hence they have listed a “plates section”, but they probably felt too trendy to write the over-used words “sharing plates”. The Sunday roasts are clearly listed as “For One” in case there was any confusion you might want to ever share your Sunday roast with someone else.

Updated from their online menu, their physical menus offer a vegetarian roast option. Roasted beetroot and Jerusalem artichokes were expertly executed, the sturdy texture of the beetroot was retained but the sweet flavours of the vegetable felt greatly intensified. The real success was the dish never felt dry with the addition of the vegetable gravy which was sadly lacking in their sister restaurant, Aside.

For the roast beef, I really felt the intense succulent flavours coming through, as they used premium quality 40-day aged Aberdeen Angus sirloin, any fattiness was restricted to the sides and it was filled with trimmings of the highest order whether it was hispi cabbage, roasted carrots or deliciously creamy leeks.

To finish, you can enjoy one of the most deliciously clever, yet casual desserts around. ‘Tiramisu’ lady fingers served in a plastic disposable coffee cup and using waste barista milk ice cream.

Book your train ticket today and take a trip to Peckham Rye Station soon.

For more information on Coal Rooms, see here.

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