I never grew up with 'cooking being in the blood' or 'my mother is my biggest cooking inspiration' (sorry Mum!), in fact I was a very fussy eater and picked at my food without finding much enjoyment in it. It was only while I was at Bournemouth University studying Business and having to fend for myself that I really got interested in cooking. Being a bit of a student bum and watching a lot of cooking shows didn't help! I ended up switching courses after my first year at Uni to study Culinary Arts after becoming disillusioned with the thought of a 'desk job' and ended up finishing four great years at University with a degree in Hospitality Management. During Uni, I spent all the time I could cooking at my local pub back home and spent a hard 4 months' work experience at The Latymer at Pennyhill Park (now a 2* michelin establishment). Once Uni was over, I ended up moving to London to work at Dinner by Heston Blumenthal. It had just opened when I joined and I was fortunate enough to stay for one and a half years, in which we won 1* michelin, restaurant of the year with Zagat and then 2* michelin the following year. Once I finished at Dinner, I began to research into starting a venture of my own, coming up with Smoke & Salt as a potential name for a food truck or charcuterie themed supperclub. I however was not ready to commit to such a venture and ended up joining The Shed Restaurant in Notting Hill in order to further my understanding of more old-world cooking and curing techniques such as making Bacon, Sausages and Terrines. During my time at The Shed, I met Remi and we both had the same food ideas and approach to how we cook and so Smoke & Salt became the partnership you see now.
If you haven't attended one of our events, I hope to see you at one soon. We offer pretty food, cerebral combinations of flavour and well-honed cooking technique. Some would say we're pretty geeky almost obsessive when it comes to food and searching for flavour, but I say we're just two cooks who like to share good food. A.