SMOKESTAK
What they say
“We’re proud to be part of the British Isles and do what we can to buy from within. This is why we value our relationships – it’s so much more conducive to productivity when you can ring the supplier and have a conversation about what you’re after and how you can work together. Great friendships have evolved from this. We work with Kernow Sashimi and Wild Harbour for all our dayboat fish. They only sell what the fisherman catches that day creating their own economy, for the fishermen especially, which is great. Philip Warren and Swaledale are our meat bosses – they care as much about the farmer and animal as they do about the customer, which is perfect as we get the best product! Our food is super simple, super delicious, and we do very little to it. It’s all about sourcing the right product.”
Signature Dishes
Thirty-day aged beef rib with pickled red chilli; sea bream crudo with blood orange, jalapeño, and ginger; and charred greens with tahini and pomegranate.
What we say
Oh, Dave Carter, with your beard of Thor, your Bajan accent, and your forearms of Vulcan himself, toiling at the smithy of your ineffable barbecue, cooking with fire like nobody did untill you came along, how we adore you. We loved you just doing your street food thing at Dinerama and Dalston Yard but at SMOKESTAK – the ribs, the brisket, the ox cheek – you changed our lives forever.
What
Barbecue restaurant driven by quality produce
Who
When
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