The award-winning Smoke & Salt has left Pop Brixton and is re-opening on September 22 at a brand-new site in Tooting.

Chefs and co-founders Aaron Webster (ex-Dinner by Heston and The Latymer at Pennyhill Park) and Remi Williams (Craigie on Main and Deuxave), who initially met at The Shed, Notting Hill, have taken Smoke & Salt from its highly popular supper club conception to a permanent restaurant in South London.

Smoke & Salt’s ethos celebrates the ancient techniques of smoking, curing and preserving, combined with bold, global flavours and modern influences, an announcement explained.

“Our cuisine is an awesome reflection, representation and re-imagination of the modern dining scene in London, bridging ancient food cultures and traditions,” said the duo.

What’s on the menu?

The duo’s opening menu includes house charcuterie (£6), smoked and preserved on the premises; smoked chalkstream trout with dehydrated tomato and blackberry vinegar (£6); roasted pheasant breast and woodland mushrooms, porcini rice cracker (£15); and crispy new potatoes chimichurri, gorgonzola (5).