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.’ ...
I am now writing this several weeks “anno trumpini” and this tip was made many days “before trumpini”, when New York was still one of the most ethnically diverse food cities in the world. Arguable claim, given the efforts of the current “leader of the free world”, but I feel like recent new-comers to the scene (of foreign-descent of course!) such as Cosme and Sushi Nakazawa will be well-supported by their established neighbours for the foreseeable future. For now though, how about a quick run down of a few places to hit when in the Big Apple for a couple of days….
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??...
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…
If you've stumbled across this blog post, chances are that you either a) love us (the one we hope for!) or b) are looking to get into the pop-up/supperclub game yourself. Well you've come to the right people; this post is all about how we go about finding a space to cook our food for people without smashing up the innocent little piggybank.
“Best food I've eaten in London for a VERY long time”; those were the words that came soaring out of my mouth last week after an Amazing dinner at Palomar with A and Chloe (Platform 1). As an incredibly kind [and overly-generous] treat, Chloe was thanking us for our work during our four-month residency at Platform 1. I love our industry...
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 had the time (let's face it and only enough money) for one big, show-stopping meal during my holiday. Meagre wages had been saved and there was definitely a hit-list of places that I hadn't visited during my first trip to New York City. This is one story of a quiet, intimate and delicious culinary journey.
Part of starting a new business is really knowing where you stand relative to your competition and really getting into the nitty gritty of what kind of food is already part of the heartbeat of the local community; so we decided to check out the other new kid on the block (Yama Momo) to see what we're up against...