Welcome to our latest Smoke & Salt video diaries, this week we thought we'd give you a break from Pigs Heads and Pumpkins, with Halloween being right round the corner. Although if you still haven't made plans you are more than welcome to join us for a truly memorable banquet! R has put together a great video showing the step by step process of on of our best selling dishes throughout our residency...
Inspired by the Chef's Night Out series on Munchies, we picked up our camera and headed out for the night after dinner service on a cool Saturday night in London. Once we got the kitchen all cleaned up we started with some end-of-service beers at Platform 1 then hit the road headed towards Mac and Wild to catch up with some chef-friends for some snacks and a sampling of the various infusions that Chef M has been working on. A short walk to Chinatown saw us reach Dumplings' Legend for a sampling of their late night dim sum menu that had some questionably-coloured dumplings on offer! Comment below and let us know where we should go next!
You know what Halloween is all about - terrifying your uninitiated younger sibling or cousin before they head out in search of delicious sweets that they have earned through coming up with a costume that makes them feel like a little monster (let's face it, they probably are) for the night. Now it's our turn to terrify you and feed you to submission this Halloween (31st of October 2015) with our very own scary feast. It also happens to be the last night of our residency at Platform 1 so be ready for a feast to be remembered. Things will be kicking off with some of our famous table treats, followed by a Pig's Head (yeah, you read it correctly!) to share for the table, a selection of main courses and then our spiced pumpkin pie for dessert. Main course options will be subject to change depending on what we have but don't worry, there will be plenty of that unctious pig's head to go around. As a special treat for all the costume-lovers out there, if you arrive in costume you'll be getting a FREE drink on the night! So click here to book and let us do the hard work for you!
I recently wrote an article highlighting key figures and restaurants within the Hospitality industry that I felt are contributing the most in the field of sustainability and resource management when it comes to food. The truth is, these guys have put time and research into their respective restaurants and establishments that have propelled them above and beyond the usual call of duty, and hence this makes them great examples to us chefs, diners, home cooks and foodies.
Earlier this year we played about with creating some videos, an experiment that we were clearly not as prepared for as we could have been! This time around we're going to run our Youtube channel along side the blog, so all those readers can really see what it is we get up to. Please comment and let us know if there is anything you'd particularly like to see!
Kickstarter, Crowdcube and Crowdfunder are just a few of the BIG names in the crowd-funding game, but it is interesting how they've evolved from being a platform for technology start-ups to pretty much covering every type of start-up out there. Recently there have been some extremely successful crowd-funded food ideas and concepts, so let's have a look at some of them...
I am writing this series of #lesswaste posts because we here at Smoke & Salt believe our business can not only be a driver for change but also because we'd like to help the current upward trend for wastage awareness. #lesswaste promotes the idea that there needs to be innovation and change in the global food supply chain from multinational franchises right down to the greasy spoon caff down the road.