Smoke & Salt is hoping to open its first bricks and mortar restaurant in London’s Tooting next month.
Founded by chefs, Remi Williams and Aaron Webster in 2014, the small plates concept has been operating out of a shipping container site in POP Brixton since 2017.
Williams and Webster are now preparing to close the Brixton site at the end of February, ahead of the move to Tooting.
Serving a small plates menu, Smoke & Salt blends 'modern dining and ancient techniques' with food centred around brining, curing, smoking and fermenting ingredients.
The chefs also aim to reduce waste and run their restaurant sustainably.
The restaurant in Tooting will be significantly larger than the one in POP Brixton, seating 40 to 50 people so you have more chance of getting a booking on a busy weekend! It will be worth your while... the food is both intriguing and delicious!
Photo credit: Tom Hampson Photography