Pop Brixton

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Modern dining | ancient techniques

Smoke & Salt is run by co-chefs Aaron Webster & Remi Williams, who bring their take on small plates to Pop Brixton with a focus on beautiful, seasonal plates of food that incorporate a variety of ancient techniques such as smoking, curing, brining and fermenting.

Smoke & Salt was formed in 2014, by these two aspiring chefs, with a view to making their mark on the modern dining scene. The pair want to create a relaxed and affordable dining space, which is accessible to all, without compromising any quality in their cooking or ingredients. Originally a monthly supperclub, Smoke & Salt has evolved into a dining concept combining modern cookery methods and ancient food preservation techniques.

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