The Salt Room reopened on Friday 22 May 2026 after a four-month refurbishment, returning with a sharper identity, a smarter layout and a space that finally matches its view.

Our mission was straightforward: keep the character that brought people back year after year, while opening up the room, brightening it and making the seafront genuinely usable in every season rather than only on a fine day.

The restaurant sits directly above Brighton beach, looking out towards the remains of the West Pier and the i360 tower, with a relaunched, fire-led seafood menu from executive chef Kim Woodward.

At the centre of the build is a new open kitchen, configured for live-fire cooking and visible to the room. A brand-new bar anchors the space and gives the restaurant a clearer drinks-led identity.

A fully weather-glazed seafront terrace is the defining feature, adding around 60 covers and bringing the venue to 158 across the bar, restaurant and terrace, and enclosing it was the hardest part of the project.

Building a glazed structure on an exposed seafront, through winter, meant designing for strong winds, driving rain and rapid changes in temperature, all without losing the light, open feel the space depends on.

Nexus resolved it through careful site sequencing and detailed glazing and structural design, with attention to sealing, drainage and environmental performance so the terrace stays comfortable all year.

Terracotta tiled floors, exposed brick arches retained from the original structure, off-white lime-washed walls, wicker-backed seating and hanging greenery give the room a lighter, calmer feel, and the textured finishes and hand-painted tiles add depth that most guests will sense without ever consciously noticing.

The interiors were designed by Karen Taylor of Pattern Haus, whose concept set the tone for the material richness and detailing throughout, and close collaboration between client, designer and fit-out team meant the finished space stayed true to the original intent.

Today the venue trades with far greater consistency through the year, less dependent on the weather and the season, with comfortable dining capacity maximised throughout.

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