Ben There, Done That

The two years I spent working at Smoke and Salt were great. We were a tiny team at the centre of which were Remi and Aaron, two chefs who were taking their supper club and pop-up, Smoke and Salt, to the next level as a restaurant.

It felt fantastic returning after five years to talk to Remi about his experiences getting into the industry and the journey to creating Smoke and Salt. We also chatted about wider themes around structural racism, taste and identity in cooking.

You can find Remi’s social here and Smoke and Salt’s details here.

Here’s Aaron (left) and Remi (right).

Photo credit: Tom Hampson - https://www.tomhampsonphotography.com/

Happy listening!