Learning about the industry has given me new insights into the relationship between restaurants, food and various trends that have ebbed and flowed. Sometimes these trends run along cultural themes, sometimes they are a reflection of economic constraints or, perhaps, environmental concerns. What interests me then, is to what extent Smoke and Salt has responsibility in shaping attitudes and norms associated with restaurants?
I am a chef. Dry January is not something I’d considered, ever, in my adult life. I did need a small selection of alcohol free beers to get me through the month. Let’s take a look at what helped me get through the challenge of not getting to have a little drink after service – which is a practically nightly occurrence.
Roll your brain back to French-lessons many moons ago - “stahhhge”, although I don’t know if that helps. After an aggressive end to 2016 (personally and professionally), I took a few weeks to wholly clear my head – no phone calls, no e-mails and a A LOT of planning time to myself away from life and it’s daily intricacies. As part of this time out I dropped an e-mail to my ex-head chef team at Deuxave to spend some time in the kitchen as an extra hand. I then realised…who else outside of the industry even knows what a stage is??...
R and I always believe in bringing you, the guest, as close to the kitchen as possible (without having to do any of the cooking of course!). Our Modern Dining ethos is built on breaking down the barriers between cooking, serving and eating; thus you will often find one of us in the dining room serving food or talking to you lovely guests. Anyway we can connect with those that support us, with what we do, is one of the most rewarding parts of running Smoke & Salt. With that in mind we have a little teaser video for you to enjoy.
During our opening week we received a visit from one of London's notorious food critics. This was the result. 2 stars was not what we were hoping for but it's a tough and subjective industry where opinions can be difficult to take sometimes. A wiser man than either of us noted the following:
1) The fact that a food critic would even want to come to eat at a pace that is, as yet untried by most, should be something to be proud of
2) We've got a great following and nothing but hard work will get us moving back on the path we were on
Spring seems to finally be spluttering into life - like an old car with a crank handle, we keep winding through the days hoping the sun will start up and spread its warmth across the land. There are some very special things things that everyone should be looking out for in this brisk period between cold snaps and summer air...
This has been one of those headers that we’ve had in the back of our minds for a while now and we always seem to find a way to bump it along the chain. Finally, I’m pulling on my flak vest (I can only assume there will be massive out-cry here!) and try to explain what it is that ACTUALLY creates something from nothing by turning the mundane in nature to insane through nurture…
Thinking back to when we first came up with the idea to do an event in conjunction with OLIO, this all seemed like it would be a fun and easy idea...little did we know we'd be running around London until late the night before one of the most interesting lunches we've cooked to date! More details coming later this week, but for now, enjoy this amazing video!!....R.
Last Thursday R and I we're invited to cook at the increasingly popular Elmore Jam popup/supperclub in Islington. We'd like to give a big shout-out to Nick for playing the part of the big, cheerful host and the rest of the guys who make this such a special place to be for any upcoming chef...
Wow, R. keeps a well stocked pantry! I think, living the bachelor lifestyle, you may not be as impressed by my store-cupboard essentials..! I am one of those people who tend to go out and buy stuff when I need to cook, and there is nothing wrong with that, be inspired by what is in season, tastiest looking and affordable - you'll never go wrong. Here is the few things I do keep knocking around: (NOTICE: I HAVE TO APOLOGIZE FOR THE PICTURES WITHIN THIS BLOG POST, MY PHOTOGRAPHY SKILL LEVEL IS 0.)...