Smoke & Salt (Angel)

• Their current residency is based at The Chapel Bar in Islington
• Smoke menu I come away having enjoyed an evening of delectable food interspersed with enjoyable conversation with the chefs explaining their dishes and what inspired their creative thought processes
• The love that is put into the creation of each dish is evident
• As you can appreciate from the fact that I've followed these guys for awhile now the standard of their menus and the subsequent quality of their dishes is always high
• Anyone who can start a menu with tidbits knows how to feed the soul and of course the body
• We basically tasted the entire menu which is no mean feat but proved to be a rather manageable mouth watering experience on a balmy August evening
• Full marks are given for the presentation of all the Tidbits to be described in a moment
• These tidbits covered fried yellow plantain with beer braised onions and oregano
• Me plantain is a taste of home and these are definitely at the top of the order again list
• Summer tomato salad is a beautifully presented
• Colourful and tasty dish made of heritage tomatoes with creamy smoked ricotta
• The cured trout is a riot of colours
• From the kitchen plates there was Creedy Carver Duck 'rillette' style with duck jam
• Trombetta Courgettes served with toasted seeds
• Bursting in flavour with an after tang of citrus
• The Hispi Cabbage led the way with a smoky tofu dressing
• Miso and honey glazed lamb belly accompanied by an english pea tartare with pickled gooseberry dressing
• You have to ask if they were picked literally before gracing the plate
• The vibrancy of the greens was a direct complement to the delicate yet robust lamb
• There is only one dessert on offer and it is outrageously delicious

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