Jack’s Original Fried Chicken Recipe
I never believed in love at first sight until I first made my beetroot-cured salmon. Call me shallow if you like, but I fell for the colours in this fish even before I had my first bite.
Of course, the colour is much more than just skin deep. I’m not only talking about how the beetroot cure seeping slowly into the flesh of the salmon leaves every opalescent slice with a crimson aura that fades into the salmon pink like a sunset over the sea. No – almost every ingredient in that we add to this salmon is marked by its relationship to a colour. The beetroot, infamous for its vibrant stain, is matched with zest of an orange – the fruit that takes such bold pride in its hue that they named the shade after it. The cure -BROWN sugar, BLACK peppercorns. (The dill, fresh and bright and grass-green though it may be, may be the exception that proves the rule). Continue reading “November Menu – Sneak Peek 2”
As I write this, we’re only at the half-way point of the Autumn Pop-Up run, but it seems like its already time to think about endings. I spent a lot time selecting the dishes I wanted to wrap up this run with – hoarding a few of my most delectable, delightful and delicious for Autumn’s last bite.
In almost all cultures, the darkest part of winter is marked by some sort of festival that revolves around a meat-laden feast. A big practical reason for this is that, historically, surplus livestock needed to be slaughtered while they were still fat from the autumn harvest in order to save having to feed them with the dwindling winter stores. And when you’ve got a whole pig or a whole cow that needs eating, might as well invite the neighbours round to give you a hand and make a party out of it. I don’t think it’s a coincidence that shortly after all the good food is eaten and gone comes the date for making resolutions to eat less. Continue reading “November Menu: Sneak Peek”
I first published this post back in 2013, but as Toast Ice Cream is back on the menu I thought I’d republish it now. Read about the Alice in Wonderland inspirations for my signature scoop.
The wonderful thing about owning an ice cream machine is letting it take your imagination down the rabbit hole. Continue reading “Toast Ice Cream”
Well we’ve survived a month and still have our heads screwed on and a smile on our faces. We’ve loved sharing our September menu with so many lovely people and we’re even more excited to let you try what we have in store for this month.
We know we enjoy it, but it’s been amazing to hear how much you love what we do. Here are some lovely things you guys had to say about Smoke and Thyme.
‘Thank you for a wonderful meal. Every single course was lovely but I was particularly surprised/amazed by the gorgonzola cheesecake. I chose it as I was feeling a bit adventurous, but I was absolutely impressed. It was amazing!’ – Ruby Continue reading “One month down!”
One week down and only 3 weeks left to try the September menu before it changes!
It’s been a manic one but we’re really happy with how our very first weekend went.
Well, it’s finally here! The past weeks and months of designing menus, building furniture, dealing with oven fires and landlords, moving our entire venue in three days, getting tipsy at wine tastings, tweaking the recipes, hiring staff and getting the perfect sign to hang on our front door all comes down to this. Continue reading “Opening Night!”