I met this week's guest, Remi Williams in the notoriously relaxed setting of the Masterchef the Professionals kitchen earlier this year?! His creativity and cool, calm demeanour immediately struck me. Following filming I asked him if I could come and do a shift at his restaurant in Tooting, Smoke and Salt which showcases curing, smoking and preserving techniques.
His menus were utterly inspiring, along with the fact that Remi and his team make everything in house, including all their tasty sourdough bread.
Remi and I discuss the unsung ingredients beloved in Nigeria, making appearances on London menus. We also candidly talk about the harsh reality of customer criticism, our shared wish for a second chance in the MTCP kitchen, existential crises and staying true to yourself.
You can check out Remi's insanely delicious food here:
www.smokeandsalt.com
@smokeandsaltldn
@chefremiwilliams
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By Sophie ArcherI met this week's guest, Remi Williams in the notoriously relaxed setting of the Masterchef the Professionals kitchen earlier this year?! His creativity and cool, calm demeanour immediately struck me. Following filming I asked him if I could come and do a shift at his restaurant in Tooting, Smoke and Salt which showcases curing, smoking and preserving techniques.
His menus were utterly inspiring, along with the fact that Remi and his team make everything in house, including all their tasty sourdough bread.
Remi and I discuss the unsung ingredients beloved in Nigeria, making appearances on London menus. We also candidly talk about the harsh reality of customer criticism, our shared wish for a second chance in the MTCP kitchen, existential crises and staying true to yourself.
You can check out Remi's insanely delicious food here:
www.smokeandsalt.com
@smokeandsaltldn
@chefremiwilliams