Smoke &Salt

Smoke & Salt sits on Tooting High Street, where chefs Remi Williams and Aaron Webster settled in 2020 after several years of pop-up residencies around London. Williams trained at the Cambridge School of Culinary Arts and worked at Craigie on Main in Boston; Webster came through Dinner by Heston and The Latymer at Pennyhill Park. The kitchen serves modern European small plates built around live-fire cooking, and Michelin's inspectors list the restaurant in their guide. It opens Thursday to Saturday evenings only, from 6pm to 11pm, and stays closed Sunday through Wednesday except for occasional supper events. The seasonal menu changes often enough that regulars rarely see the same dish twice.