Coal Office

Having worked at New York's three-Michelin-starred Jean-Georges, Coal Office's head chef Dan Pelles has culinary pedigree, but food at his King's Cross restaurant speaks to influences closer to home. Israel-born Dan showcases Middle Eastern-Mediterranean flavours exceptionally well, with stand-out small plates like aubergine tartare, white and black aubergine, parsely and dill; and sweet-spiced seabass carpaccio with confit apples, chilli, honey and tarragon. From the big plates, a chunky pan-seared cod fillet with beurre rouge, chickpeas and Swiss chard wins for us every time.

Words by Alex Mead.

This article was taken from the April 2024 issue of Food and Travel. To subscribe today, click here.