In Autumn 2018, Smoke and Thyme had its first extended restaurant-style run. From September to November, Smoke and Thyme was open every Thursday, Friday and Saturday night serving a seasonal menu of dishes selected from the best of the last three years of supper clubs.
This Autumn Pop-Up Run represented a significant and long-planned expansion for Smoke and Thyme. All of my best creations since Smoke and Thyme started were represented over the three month run. I’ve always dreamt about how I would run a restaurant my way and this was my opportunity to do it for real.
We had a bit of a rocky start. We got evicted two weeks before we opened, and within the first month had gone through fires, floods, deaths, broken ovens, broken dishwashers, last minute open-heart kitchen-transplants and that was all before we even really got started.But by the end of October, we had already fully sold out every night in November and that’s all thanks to everyone who pitched in to help. Whether they came to try our fabulous food and wine, covered a shift at the Supper Club, or shared and liked our pretty pictures on Instagram, we would be nothing without our foodie community.