Calabria is one of the oldest inhabited regions of Italy, and indeed many suppose it to be the first part of Italy that was inhabited by humans. It was originally known as Oenotria (modern day - Enotria) as it was first inhabited by a tribe of Oenotrians or 'vine-growers', and it therefore has some of the oldest wine producing history in Europe. Luckily for us chefs - it also has one of the greatest cured meat customs in Italy, Calabrians are responsible for Sobressada, Coppa, 'Nduja and Calabrese Salami - the precursor to modern day Pepperoni.
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.
It's without a doubt pie season so why not get out your summer fruits and bake a pie. Only a few more weeks left in summer to do so!
Make sure you check out our previous post with all the full recipes.
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 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.
These biscuits (I hope you've watched the video for the correct pronunciation) are a Scandinavian treat in the winter time. Thin, crisp and full of flavour, they pair well with a mug of hot chocolate or coffee, but watch out, you may end up eating more of them than you intended!...
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?!...
Unless you're a very strange person, you have probably eaten a cheese toastie before. In fact, I bet at the mention of those words, you're now craving one! Mmmm lovely, lovely carbs and fat... Anyway, now that the January detox is in full swing, let us tempt you to the life you want to be leading, after all you will only have this chance to get a January cheese toastie in this year!
I hope your holiday season was filled with much joy, laughter, and quality time spent with friends and family. Team Smoke & Salt took the chance to get out of London to let our hair down and cook with those we love (rather than just each other)!