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Fall for Smoke & Salt’s Latest Seasonal Menu: Modern Dining, Ancient Techniques

Owned and run by Remi Williams and Aaron Webster, the award-winning* and much loved Smoke & Salt in Tooting has a brand-new menu celebrating the very best of the season. Using ancient techniques of smoking, curing and preserving, combined with bold, global flavours and modern influences, their new menu is a feast of unusual ingredients prepared artfully to create something both comforting and surprising.

The menu is comprised of ingredients that have either been foraged by the Smoke & Salt team or supplied by independent producers. Their autumn menu includes Crispy Parsnip – Old Winchester custard, sour cherries, endive; Genmaicha Pumpkin- Roscoff onions, puffed rice; Henderson’s Day Boat White Fish – malt glaze, apples, white kimchi; Roasted Pheasant – cauliflower, yeast, blackberries and Spiced Pumpkin – cinnamon ice-cream, pumpkin bread, apples.

Their cocktail list is also reflective of their seasonal and sustainable ethos, with many ingredients having been foraged or preserved. On top of the classics, Smoke & Salt offer Squash Me Silly – vodka, squash, ginger, spices; Quince & Roses – gin, quince, rose, soda and Carnival Old Fashioned – apple rum, cinnamon, angostura bitters.

Diners can choose to go A La Carte or go for Smoke & Salt’s incredible value six-course sharing menu costs £35pp with each dish chosen by the chefs. “Our style of food and service continues to evolve and we’ve found that the idea of having a shared tasting menu is not only a more socially engaging way to eat, but it’s less wasteful and stressful for the kitchen, and therefore cheaper for you.” – Aaron and Remi

For booking enquiries -

Tables of 4 or more will require a credit card to make the reservation, upon which a cancellation fee of £10 per head is due if a table cancels within 24 hours of their booking.

*Smoke & Salt won Best Newcomer at the Cateys 2018


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