Smoked eel with celeriac puree and black pudding
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!”
Due to unforeseen circumstances, Smoke and Thyme has had to move the venue for the Autumn Pop-Up at very short notice. The new address is 205 Divinity Road, OX4 1LS
To gloss over all the embarrassing details, a teensy little fire in our oven lead to a dozen very large firemen coming to our rescue, and left us with a five burner range cooker in the garden and a somewhat spooked-out landlord. Continue reading “Smoke and Thyme: Moving Home”
After last week’s sneak peek, I’m back to tell you about a few more dishes that you can expect if you join me in September. You can check out the full menu here, or you can book for The Autumn Pop-Up run here. Spaces are limited and expected to sell out soon, so book now.
Home-cured, home-smoked, honey-glazed shoulder of pork (superior to the more traditional leg ham because of the marbling), cut paper thin on my deli slicer (favourite toy) and served with slices of pear and candied cashews. I love curing my own meats – this one takes only about three days in a customised brine of my own devising – before being fully cooked, glazed in honey and smoked for flavour.