The 40-day crowdfund, which is set to go live today, is looking to raise £140,000 for an equity stake in their business.
Smoke & Salt, which was founded by chefs Remi Williams and Aaron Webster in 2014, has been operating out of a shipping container site in Pop Brixton since 2017.
Serving a small plates menu, the concept focuses on brining, curing, smoking and fermenting ingredients, blending ‘modern dining and ancient techniques’.
The Pop Brixton menu includes lamb porchetta with aubergine caponata and golden raisins; British ethical rose veal with grilled corn, corn relish and mustard; and chargrilled hake steak with seasonal beans, salsa verde and saffron aioli.
“There isn’t a fairy-tale story to our move,” says Williams and Webster.
“Other than we think we’d better service our customers and, not to mention, cook better if we weren’t constrained to a small shipping container!”
For more details on the Smoke & Salt crowdfunding campaign, click here.