Smoke and Salt



This is an idea started and developed by 2 chefs with different backgrounds. Aaron Webster (Dinner by Heston Blumenthal, Penny Hill Park) who first came up with the idea in 2013, and Remi Williams (Deuxave Restaurant, Craigie on Main; both Boston, USA).

Our experiences in fine dining have allowed us both the opportunity to train with some award-winning chefs. With a combined 10 years of restaurant experience, we feel we're ready to step up and plate some beautiful food of our own.

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In a Nutshell

This is an idea started and developed by 2 chefs with different backgrounds. Aaron Webster (Dinner by Heston Blumenthal, Penny Hill Park) who first came up with the idea in 2013, and Remi Williams (Deuxave Restaurant, Craigie on Main; both Boston, USA).

Our experiences in fine dining have allowed us both the opportunity to train with some award-winning chefs. With a combined 10 years of restaurant experience, we feel we're ready to step up and plate some beautiful food of our own.

The Whole Hog

The idea behind Smoke and Salt is creating food that not only tastes delicious - making guests happy - but also learning and devising different techniques along the way.

Our main food influences come from all over the world, through the most simple and classic techniques of preservation, in the form of smoking and curing.

We have experience with these methods and look forward to advocating them as some of the best and most simple ways available to enhance even the most humble of ingredients.

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