Smoke & Salt: Pop Brixton Kick Off - Part I

Why Join the Table?

Join Smoke & Salt for the Launch of our first permanent restaurant | £20 for the Whole Menu, 25% off Drinks - Grub Club Exclusive

Modern Dining, Ancient Techniques, as you've never seen us before! After 3 years on the road we will finally be settling in to our first restaurant as the newest members of the Pop Brixton Community.

This is our first week so we do hope you're coming ready to be ONE OF THE FIRST to enjoy the next step on a journey that started on Grub Club nearly 3 years ago. Your feedback and support along the way has encouraged us to keep pushing on, so we thought the Grub Club community deserved the most important thanks!

For 3 nights only we want you to share in the pre-opening event of the year before we open to the public from the...

House Rules: * Included in the ticket price is a fulfilling dinner where you'll get to try our brand new menu*

* Please inform us in advance if you have any allergies/dietary requirements *

* Please inform us when booking of any seating arrangements you may have made with other guests e.g. 'I would prefer to sit with my friends who have booked under A. Smith'.

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.

Really nice food, sharing style meant you got to try everything. Our table next to the serving hatch felt a little crowded at times as waiting staff placed orders/served drinks etc but I can imagine sitting outside would have been really nice. Extra effort was made to accommodate a pescatarian guest which was very much appreciated. The genuine care and attention from the Chefs and waiting staff means I look forward to seeing more from the team over the coming months!

The food was delicious, so many amazing flavour combinations and textures.

More about this Experience

  • Vegan Friendly
  • Great on your own!
  • Vegetarian Friendly

Event Tags: British Cuisine, Head to Tail, Liv & Sid's Favourite Grub Clubs, Michelin Level, New Chef on the Block, Top Seller, Try Something Different, Vegetarian, Vegan

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