Trained by the team at London’s Smokestak, under the tutelage of David Carter, an innovator in the field of smoked mean, the smokers at SMK serves up slow-cooked meat smoked over English oak and topped off with homemade rubs to season the cuts. The cooking process is by smoking, rather than direct grilling, which allows the meat to become tender and succulent.
The signature dish from SMK is the Brisket Bun, served with pickled red chilli, which adds a fruity heat to the tender brisket, served in a specially baked bun, while those that prefer a little more meat, can opt for the dry aged beef ribs, topped off with pickled red chilli.
