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?
Cesar Ritz, founder of the Ritz, whose kitchen was headed Escoffier (known as roi des cuisiniers et cuisinier des rois), famously once said ‘If a diner complains about a dish or the wine, immediately remove it and replace it, no questions asked.’ ...
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
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…
Last weekend, R. and I were invited to celebrate 1 year of Canele production from the guys over at Babelle. If you follow us of Twitter or Instagram, you'll know how much we enjoy those delicious, crispy bundles of joy. If not, check out the video above to see a sneak-peek, behind the scenes look at canelé construction.
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...
When R. and I got the chance to hit up a vegetarian (it was actually vegan as well, yo!) pop-up in London from the guys at Sprig, we jumped at the chance... some would say it even put a sprig in our step! Sprig London is a brand new casual fine-dining concept run by Peter Pickering, here's a run-down of what to expect from one of his in demand events...
Sometimes we forget how spoiled for choice we can be when it comes to weekend plans and when we’re not behind the stoves in the kitchen getting ready for a dinner service we seem to find ourselves twiddling thumbs as to what to do. 2 weeks ago I found myself back on Teatime in Wonderland, a blog run by our favourite canelé queen Chocoralie, of course I took here up on her suggestion of a few beers as part of the London Brewery tours, I mean, how treacherous can the Bermondsey Mile be?!...