Smoke & Salt founders Remi Williams and Aaron Webster, who opened a small plates concept at Pop Brixton in June 2017, are launching a crowdfunding push to finance their first bricks and mortar site.

The pair are hoping to open in Tooting, south west London, after seeing success and accolades running their temporary project in Brixton.

Williams and Webster met while cooking at Gladwin brothers’ Shed in Notting Hill and went on to establish Smoke & Salt thanks to support from friends and family and a government start-up loan.

Now, the chefs want to raise £140,000 for an equity stake in the business and become fully pledged restaurateurs.

Williams and Webster use British ingredients and employ ancient preservation techniques in their restaurant. Dishes such as crispy new potatoes, chimichurri, grilled beef heart and gorgonzola dressing; and brined and grilled salt pork steak with spring greens, brown butter, pickled rhubarb and rhubarb gel.

Webster said: “We’ve had amazing support from friends and family in initially opening our site in Pop Brixton, and feedback we have had from guests and critics has been so overwhelmingly positive that we’ve been on the hunt for a permanent space to call home.

“We want to be able to continue what we do, but ultimately we want to provide guests an even better experience and we think we’ve found a site that would be perfect for our first bricks and mortar restaurant. We need a little help to get to take the next step in our journey and we’re hoping people would like to get onboard and take that step with us.”

Their funding drive went live on Monday October 14 and will run for 40 days.