Restaurants & Bars: Restaurants

Coal Rooms

Barbecue transforms Peckham's forgotten ticket hall


Opening hours

Mon-Fri: 6-10pm
Sat: 11am-4pm, 6-10pm
Sun: 12-6pm


11a Station Way, SE15 4RX

More info


August 2017

Old Spike Roastery have teamed up with chef Sam Bryant to transform the formerly disused ticket office at Peckham Rye Station into a haven for carnivores – and we love the idea of breathing new life into a familiar space. Counter dining, an in-house butchery and a robata grill now fill the Grade II listed site which operates in the 1930s wing of the station.

Décor and Vibe

There are three distinct spaces that echo Coal Rooms’ do-it-all approach. The front counter is great for morning pastries and a quick coffee, the low-lit bar dining section is great for drinks and sharing plates, and the banquette-clad, airy back room is perfect for proper dining (to an impeccable soundtrack of ’80s classics, we might add).


Like much of the new wave of London’s BBQ restaurants, the focus at Coal Rooms is on meat, meat and more meat. We kicked things off with some sourdough and smalec  – the restaurants’ take on a polish dish which uses dripping and crackling to create a seriously deliciously (and fatty) spread. From there, we recommend sharing the main meat dishes and ordering as many sides as you think you can fit in – smoked goat shoulder with their ‘Peckham Fat Boy’ raclette potatoes isn’t a combination we’ll be forgetting any time soon.


We can’t speak for the coffee as we were too full to try it – but being owned by a roastery, these guys do a mean espresso martini, and have an impeccable wine list if you’re not in the mood for cocktails.


We barely had room for dessert, but we’re glad we made some – the cheddar and apple pie had us shouting to our table-neighbours to order it.

Top Tip

It’s pretty likely that you will – but make sure you at least pop your head in the toilets – harking back to the ticket hall’s origins, they are some of the best we’ve seen in a restaurant.


Originally published on
31st August 2017


Then subscribe to our bi-weekly newsletter here: