After 3 years on the road, Smoke & Salt has just launched its first permanent restaurant in Pop Brixton, London's shipping container home of a community of independent retailers, restaurants, street food startups and social enterprises.
Smoke & Salt, headed up by chefs Remi Williams and Aaron Webster, has taken the site once occupied by Kricket, which is now in Soho, and have packed in 27 seats.
The highly seasonal dishes are created using ‘ancient techniques’ which means lots of smoking, pickling and curing. Broad beans are served with aioli and Hispi cabbage comes with pickled peanut and cold-smoked silken tofu.
Tacos are partnered with trout fished from crystal clear chalk streams and a jalapeno and white onion salsa. There's also a tartare of Merguez spiced lamb, served with grilled flatbread and yoghurt.
For sweet treats, diner can enjoy desserts such as Smoke & Salt's take on Eton mess, as well as a seasonal riff on jam doughnuts.
For beverages, the beer is from a microbrewery in Dalston and for wine there's one red and one white from Portugual. Cocktails include Korean Meli, with kimchi, vodka and tomato juice.