The award-winning* and greatly loved Smoke & Salt has left the ‘magic box’ at Pop Brixton and is re-opening on September 22nd at a brand-new site in Tooting. Chefs and Co-Founders Aaron Webster (Dinner by Heston and The Latymer at Pennyhill Park) & Remi Williams (Craigie on Main and Deuxave) who initially met at The Shed, Notting Hill have taken Smoke & Salt from strength to strength making what was once a highly popular supper club to a permanent restaurant in the heart of South London.
Smoke & Salt’s ethos celebrates the ancient techniques of smoking, curing and preserving, combined with bold, global flavours and modern influences.
Remi and Aaron are famed for innovation, creativity and skill using unusual ingredients that have either been foraged or supplied by independent producers to create sensational and seasonal dishes and drink. Their opening menu includes House Charcuterie (£6) smoked and preserved on the premises; Smoked Chalkstream Trout – dehydrated tomato and blackberry vinegar (£6); Roasted Pheasant Breast woodland mushrooms, porcini rice cracker (£15); and famed Crispy New Potatoes chimichurri, gorgonzola, (add beef heart… supp.3)(£5) has of course made it to their first menu in Tooting. For a traditional cheese course, Aaron and Remi have instead imagined a fascinating alternative of Savoury Pastel de Nata aged Cornish gouda, pickled onion (£4). Although for those seeking something sweet desserts include sumptuous dishes such as Roasted Comice Pear sweet hazelnut cake, sage ice cream (£7).
Classic cocktails will be on offer but reimagined with inventive ingredients as well as a great selection of locally brewed beer from 40FT in Dalston and Friendship Adventure in Brixton. In keeping with the rest of the menu, the wine list will be a compilation of interesting, small producers supplied by Newcomer Wines in Dalston, Graft Wines in Larkhall and Ellis Wines in Hanworth.
Diners can choose to go A La Carte or go for Smoke & Salt’s incredible value six-course sharing menu costs £32pp with each dish chosen by the chefs.
To celebrate soft launch week (September 22nd-24th), Aaron and Remi will be offering 50% off each bill and then from 25th September until the end of the month £10 off per person will be offered in accordance with the Eat Out to Help Out model.
The new restaurant has been designed by Studio Duncalf and in keeping with the initial Smoke & Salt site in Pop Brixton the colour palate will be brass, black and white monochrome and can be described as “industrial meets luxury”. Seating 30-35 people in accordance with social distancing measures including tables seating a maximum of six (tables of four or more must be booked in advance). Aaron and Remi will be cooking at the pass where diners can choose to sit to watch the action happening. To enjoy Smoke & Salt at home, an order and collect service will soon be available after opening.
