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Grab and go from their scaffold and wood popup outside the Dining Room or
Book into their Sunday Food & Wine Pairing.


Charred pork belly, cucumber + sesame (bun)
Beef brisket, pickled red chilli (bun)
Charred pork belly or beef brisket, skin-on chips, bread + butter pickles
30-day dry aged beef rib w/ skin-on chips
Grilled corn cob, red miso butter, crispy shallots
Skin-on chips, rosemary, anchovy mayo
(menu subject to change)

Smokestak founder David Carter was born and raised in Barbados. His early life was centred around outdoor living and open fire cooking. After he graduated, he moved to a role at the Four Seasons Los Angeles and in 2008 moved to London. After three and a half years with Gordon Ramsay Holdings, David took on the General Manager role at Japanese restaurant Roka. Three years later, he decided to fold in the day job, buy a 4.5 tonne smoker in Houston, USA, and embark on a barbecue pilgrimage from Texas to Dalston. With his focus on quality of product, David has fine-tuned his craft and opened his first Smokestak restaurant in Shoreditch in 2017, which remains a firm favourite on the London dining scene. Using the wood-burning smoker in a very literal sense, David plays with wood, fire and smoke in equal measure to create something a bit different, taking SMOKESTAK to another level.

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