Smokey or Salty?

So last week, we had the pleasure of joining Smoke ‘n’ Salt at their first Supper Club, hosted at Barber and Parlour Shoreditch.

This creative Shoreditch hideaway is home to: Cheeky Hair, Nails, Neville Barbers, Barlour and Parlour Kitchen, Electric Cinema; and tonight, Supper Club!


We were really looking forward to attending our very first supper club and what a great concept it is.

Upon arrival, we were welcomed by the receptionist and floor manager, and ushered to our table where we were greeted by 4 other creatives. It naturally presented a networking opportunity and a chance to go to dinner with a new crowd other than each other. Our table included bloggers Chevrons Eclairs, TheChicGeek, YouAintSeenNothingYet, and Nick Bain from Bacchus PR.

Kicking things off, as table treats, we both ordered the pretzels with whipped treacle butter. (Despite not being fans of pretzels and having no clue what treacle butter was!)

Presented on wooden boards, the pretzels were soft like brioche rolls, a similar size and the treacle butter had a sweet taste to our surprise. Being the carboholics we are, we ate 5 between us but hey, why would we say no to a mid week treat?

Between us we had both starter options: Seamless Ravioli and Sand Carrot – feeling like this would replace the guilt we just felt after the pretzels! The ravioli was just as it said on the tin – seamless; really lovely and soft, and the cheese inside just melted in my mouth.

Sand Carrot was an unfamiliar yet surprisingly des lockouts combo. Carrots were served warm, complimented by the Carrot Yogurt and contrasted by the crunchy consistency of the sprinkled sage, chilli and walnut. Like nothing tastes before this was an absolute win for the chef!

We both went for the Hake as a main, and there appears to be a running theme recently in perfectly cooked fish wherever we dine.The fish slid apart with just a touch of a fork and was resting in a shallow herby sauce. It was partnered with a fusion of oriental and Italian flavours, and we both took our time to take it all in.

Our favourite part of any dining experience is now upon us – dessert! Only one option this course, Pumpkin Pie. It was almost deconstructed with the a pumpkin element presented in biscuit form, cut into triangles. The wintery pumpkin flavours was sharpened by meringue and cranberry, but made creamy with a splash of buttermilk.

And if that didn’t satisfy our sweet tooth enough, chocolate biscuits, marshmellows and candles – all the components you need to make S’mores!

So after one or four of these, one of the chiefs came over to ask how we found the food, and spoke briefly about Smoke and Salts next ventures. They are keen to continue doing kitchen takeovers but ultimately are planning for their own kitchen in London.

Supper Club itself was a fantastic evening. A wonderful opportunity to meet new people from a diverse range of industries with one thing in common - food! Initially a little weird sitting so close and with complete strangers, but once you get over that element it is non stop laughter, banter and overall great conversation.

Keep up with their journey to find out whether or not they’ll be taking over a kitchen near you – thanks Barber & Parlour!

P.s Check out our new friends independent work here:

Chevons & Eclairs - http://www.chevronsandeclairs.com
TheChicGeek - http://www.thechicgeek.co.uk
YouAintSeenNothingYet - https://maonei10.wordpress.com
Bacchus PR - http://www.bacchus-pr.com

Overall WOM Rating: 4 kisses out of 5

Verdict? CHEWS