Sick of Supper Clubs? Think again! Smoke and Salt is an idea started and developed by 2 chefs with different backgrounds. Aaron Webster (Dinner by Heston Blumenthal, Pennyhill Park) who first came up with the idea in 2013, and Remi Williams (Deuxave Restaurant, Craigie on Main; both Boston, USA).
We catch up with the guy’s and this is what they had to say:
“We are two young chefs in London trying to create a new kind of pop-up restaurant. Being passionate about the ingredient but also about the beauty of food, we have been conscious to stay away from the street-food vibe that is prevalent in many supperclubs out there. We love to create interesting dishes in a casual fine-dining setting, using techniques such as smoking, curing, fermenting and ageing to bring maximum flavour and renewed interest to the table.”
So forget street food, this is about fine dining.
Their first event was a success, with menu highlights including Smoked Chicken with Umeboshi and Strawberry, Mascarpone and White Chocolate.
Luckily for you they currently have events coming up in October and November for 2 days at a time with limited availability!
Grab tickets at: http://grubclub.com/smoke-and-salt#sthash.z9KvmOuV.dpuf
twitter: @SmokeandSaltLDN
fb: facebook.com/SmokeandSaltLDN
insta: SmokeandSaltLDN
