Poaching Londoners' hearts since it opened in Pop Brixton back in 2017, Smoke & Salt is now bringing its tasty small plates offering to Tooting, with its very first bricks and mortar site.

Founded by Remi Williams and Aaron Webster, the menu will feature the chefs’ winning combination of high-quality ingredients that have been smoked, cured and fermented to bring a whole new depth of flavour to the table. Previous menu big-hitters include the ‘pigs in blankets’, made from homemade sherry sausage, garlic and bacon crumb, and curried mackerel flatbread served with mustard saag.

This new opening will see the two chefs further evolving their small plate concept, whilst also implementing a new sustainability strategy to reduce waste. Seating between 40 to 50, the site was given the go-ahead after a successful crowdfunding campaign, which raised £154,225 and offered all investors discount for life. Don’t worry if you didn’t manage to get a slice of the action however, Smoke & Salt devotees will be able to pay their respects by shimmying on down to the shiny new spot when it opens later this month.