Smoqued

Wedding day part 1.
Can’t wait for part 2 in Italy.

Love my family ❤️

Tomorrow I finally get married to my soul mate.
She has always supported me in whatever, allowed me to be myself, made me a better person and given me the best daughter I could ever wish for. I will be proud to call you my wife ❤️

Nippa says “f**k this” frozen blanket! 😂

Reminds me of but it’s

Maisie’s first board. I’ve not skated for nearly 20 yrs & slammed doing an oli 😂

Happy 8th birthday to our little princess. You are an amazing lady full of life & character. We are very proud to be your parents. X # # #❤️

Finally time to say good bye to Harry the HVan! Yep! He’s up for sale!
Interested? DM me for details.

I’ve not really been active on hear lately, part due to our daughter having covid and part due to not really feeling like I enjoy what I do anymore. The last year has taken its toll I guess so I made the decision to take a break from Smoqued for while until I feel my head is in the right place.
We will still be about but & will be heading things up.
On a positive note I have joined Ange to make it a true family business and help her push the concept of great coffee, small plates & amazing baked goods forward.
I’ve been there for about 3 weeks and already feel a renewed positivity.
Let’s see what the future holds ✌🏼

We have a new menu out for this Friday 5-10pm & Saturday 12-10pm. Lots of our signature & a couple of sharing plates.

This Saturday we are doing a pop up at the beautiful to cover the chefs wedding. There will be live music tacos, elotes & our signature burgers to feast on.
Stop by and say hi!
12pm-sellout.

Chicharrones guisados tacos will be on the menu tomorrow.
I haven’t made these in a while but damn I’ve missed them. 💯 flavour bombs.

Not pretty but damn tasty and 100% one of my favourite taco fillings.
Chicharrones Guisados is made utilising a British pub favourite, pork scratchings or puffed pig skin.
It is gelatinous, crispy and packed with flavour.

Puffed lentils inspired by a dish I ate . This will be an added texture to the smoked lamb belly dish this wknd.

We’ve missed this bad boy.
Korean fish taco
Crispy coley fillet, homemade gochujang mayo, curried peanut, Sambal slaw.
On the menu today & tomorrow.

Grilled nectarine from the first . Worked really well as part of the heirloom tomato & nasturtium salad.

Little we had on the menu last wknd .
The maple & espresso bacon by with our homemade alioli, chipotle ketchup and house dill pickles took this to another level.

Wood fired strawberries.

Smoked pork shoulder tacos on the menu today & tomorrow.

Beef rib tacos will be on the menu this Saturday/Sunday.

Totopos.

Prep kitchen pt.1

The crew have been for the first week of our pop up. Great to be back . ✌🏼
📷:

Pina cooked in embers for our smoked pork tacos.

We will be for the next two weeks. Have you missed us ?

Great shot of our al pastor cauliflower tacos from last weekends .

Course 3 :
Cherry smoked lamb breast | wild garlic stuffing | heritage tomato & grilled nectarine | nasturtiums.
Think this my favourite plate we created.

Course 2 :
Ember cooked beet tartare | Dovedale blue labneh | pistachio dukka | rye crisp.

Course 1 .
Nixtamal blue corn tostada of plank smoked salmon, pea mole, charred asparagus, ricotta, red basil & co fit egg yolk.

Yesterday saw the inaugural event in collaboration with .
A concept that myself, & our team have been dreaming of finally happen.
It was an absolute pleasure to work alongside my brigade and the bar team .
Cannot wait for the next one. ❤️

Late night beets for