Smoke & Salt

Modern Dining | Ancient TechniquesThis is an idea started and developed by two chefs with different backgrounds. Aaron Webster (Dinner by Heston Blumenthal, Penny Hill Park) first came up with the idea in 2013 before starting work at the Shed Restaurant in Notting Hill. Remi Williams (Deuxave Restaurant, Craigie on Main; both Boston, USA) joined the team after meeting Aaron at the Shed Restaurant. Our experiences in fine dining have allowed us both chances to train with some award-winning chefs and with a combined ten years of restaurant experience we both feel we are ready to step up and plate some beautiful food of our own.