MODERN ADVENTURERS TALK TO BELSTAFF ABOUT THEIR PERSONAL JOURNEYSPORTRAITS BY RENOWNED BRITISH PHOTOGRAPHER DAVID BURTON
AARON WEBSTER AND REMI WILLIAMS
“I’m drawn to Belstaff [because it’s] hard-wearing and practical. For me style is timeless, and that’s what we try to hit with our cooking.”
Formed in 2014 by chefs Aaron Webster and Remi Williams, Smoke & Salt has grown from a monthly supper club into a much larger venture. Combining British ingredients with modern cooking and ancient technique, these days the chefs are based in Pop, a community-facing space in Brixton.
“We got in here in 2017,” Remi says, “to have our first real go at opening a restaurant.”
Once there, the pair set about embracing their new surroundings with a genuine sense of purpose. “There’s lots of local focus,” explains Aaron. “We do an hour a week of community projects.”
Purpose is also key to the pair’s outlook on style. “We’re dealing with coal, we’re dealing with fire and we’re dealing with smoke,” Remi points out. “We need something that’s going to live up to the day-to-day rigours.”
Aaron agrees. “I’m drawn to Belstaff [because it’s] hard-wearing and practical. For me style is timeless, and that’s what we try to hit with our cooking.”