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Jack Greenall: Freelance Research Chef

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Hannah

April 2, 2018April 2, 2018

“A.M.A.Z.I.N.G”

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Margarita
Siobhan

New on the Blog

  • Grazing Table
  • February Menu Review
  • Fried Chicken at Tap Social

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At some point, the owner of a beautiful & unjustifiably expensive polished wooden table will ask himself the fundamental question: what if this thing was just like a humongous great massive charcuterie board? ⠀ ⠀ Smoke & Thyme Grazing Table May 4-6th: https://buff.ly/2JH8yvQ
Kricket's smoked sweet potato with sesame raita and crispy onions is a prime candidate for some intellectual property theft.⠀ ⠀ #smoked #inspiration #cheflife #indian #restaurant #food #foodie #foodblogger
Kricket's baby beetroot poriyal with buttermilk and pickled candied beetroot may be one of the prettiest things on a menu that is almost overwhelmingly well-presented across the board⠀ ⠀ #indian #restaurant #curry #spicy #foodblogger #food #foodie #foodporn #delicious #goodeats #foodgasm #foodpics
Also from Kricket - Kashmiri chilli cured trout with buttermilk and topped with crunchy whole spices that explode between your teeth with bursts of fragrant flavour.⠀ ⠀ #indian #restaurant #curry #spicy #foodblogger #food #foodie #foodporn #foodstagram #instafood #delicious #goodeats #foodgasm #foodpics #nom #tasty

Jack Greenall: Freelance Research Chef

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HOURS & INFO

205 Divinity Road OX4 1LS
(+44) 7450 231 488
Closed until February 7th 2019

smokeandthyme@gmail.com

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