Smoke & Salt: Modern Dining in Brixton
Jul 29, 2019 01:50 PM EDT | By Hannah Smith
Focusing on traditional cooking methods, chefs Aaron Webster and Remi Williams are the talent behind the popular casual fine dining restaurant Smoke & Salt.
The restaurant moved into its shipping container location in London's Pop Brixton in 2017 and has since continued to grow into a must-visit foodie destination.
However, this entrepreneurial cooking duo hadn't always planned on becoming culinary experts.
How it began
Aaron grew up in Britain and studied business at Bournemouth University. It was while he was living away from home that he discovered his interest in cooking. He eventually started a culinary arts course where his venture into the food industry began.
Meanwhile, Remi spent his childhood in Nigeria before his family moved to the UK. After completing a chemistry degree, Remi went across the Atlantic to follow his interests and study at a culinary school in Boston. Upon returning to the UK to marry, Remi took on a job at The Shed in Notting Hill. It is here that the budding pair met and began their journey.
Aaron had been thinking about starting out on his own with a restaurant that focused on using traditional methods of cooking. After deciding to leave The Shed, the two chefs, sharing their passion and enthusiasm for food, teamed up to make Smoke & Salt a reality.
It was 2014 when the restaurant finally took off with its niche evidentially clear. The two wanted to focus on a unique style of cooking using ancient preservation techniques.
Working daily in their small shipping container kitchen, the two were recently interviewed for Belstaff, where they discussed the hands-on nature of their cooking style, saying: "We're dealing with coal, we're dealing with fire and we're dealing with smoke. We need [clothing] that's going to live up to the day-to-day rigours."
The pair work with a team and strongly believe in transparency throughout. They discuss in other interviews the need for upper management to keep their employees in the loop on what the latest updates are to avoid any kind of confusion. This is a refreshing style of management that matches their stripped-down cooking techniques.
Their approach to cooking has seen them win the Cateys Newcomer Award in 2018 as well nominations for a Love London Award and a shortlist spot for Best Breakthrough with GQ Food & Drinks Awards all within the same year.
Using British ingredients, the menu changes on a near-monthly basis to reflect the food that is currently in season. This means that, even if you were to become a regular, you'd constantly be treated to new and exciting dishes. The way in which they carefully and thoughtfully plan their menus gives Smoke & Salt a personable atmosphere that is a far cry from any generic chain restaurant.
The future of Smoke & Salt is bright with the two hoping to open up further sites in the future.
Soups are a classic choice for warming up on a cold winter's night. We don't often appreciate its value as summer fare, though. However, there's actually some fantastic soups perfect for the lighter, warmer season.
Most people love an order of fries, but how they enjoy those fries does indeed vary. Whether skinny or thick, spicy or curly or covered in truffle salt or a mix of herbs, it's a sure hit at any dinner table. Even the most classic of fun favorites though can be improved upon and some spots around the country are doing exciting things with their fries!
Rosé wine is made in almost every region in the world, from many different grape varieties. And rose-colored wine is produced in a sweet, dry, sparkling, and even fortified style. Yet the classic style of dry rosé wine from Provence sets the trend that many other wine-producing regions around the world want to emulate.
Dominique Ansel moved from Paris to New York City to work at Daniel Boulud's French flagship Daniel as the executive pastry chef, a position he held for 6 years. Fast forward 15 years later, and Ansel has become a household name after the invention of a certain croissant-donut hybrid, and his namesake bakery has expanded beyond SoHo to include branches around the world.
As if you ever really need an excuse to order a piña colada, today is National Piña Colada Day, so go ahead and order that creamy, sweet, cocktail-meets-dessert libation that is best served on a sunny, tropical beach somewhere exotic.
The cold brisk wind whips through the streets on an early spring evening in Prague. As temperatures hover around freezing, only one dish warms the soul this evening. Upon opening the door to Krčma the smell of comfort greets us like warm blanket-braised meat, baking spices, simmering herbs, and fried potatoes.