NEWS: David Carter to open SMOKESTAK in Shoreditch

David Carter, founder of SMOKESTAK has announced he will open his first permanent site on Sclater St, Shoreditch, in early November.

There are no words to explain how excited I am about this news, here follows all the details you need!

David launched SMOKESTAK onto the London street food scene in 2013 and has since carved his way through the UK festival circuit, as well as becoming a mainstay at many of the Street Feast sites. Delivering simple, no-nonsense ‘cue to the masses', SMOKESTAK has earned a cult following for its prime USDA brisket, pork and beef ribs.


Keeping local and loyal to the Hackney massive, David has secured premises just off Brick Lane; a fitting location for his first permanent restaurant venture. Spread over two floors, the ground floor restaurant will seat 75, wrapped around the large open kitchen. Space for a further 30 is available on the outdoor terrace, accessible via roller-shutter garage doors; while the cellar-like basement bar will hold a snug 15 for a pre-dinner drink and bar snacks. Expect house-made bites such as 'Pigtail or oxtail', 'House pickles' and 'Pork scratchings'.


The menu will be a grown-up version of what essentially put SMOKESTAK on the London street food map, and will include a nod to the classics yet with more dynamic. Expect a more-rounded approach than just typical “B-B-Q" fayre. Using the wood-burning smoker in a very literal sense, David aims to play with wood, fire and smoke in equal measure to create something a bit different, taking SMOKESTAK to another level. New dishes will include ’Smoked girolles & beef dripping toast', ‘Crispy beef shin & anchovy mayo’ and ‘Coal-roasted sweet potato, smoked ricotta & bacon’; while the SMOKESTAK classics remain with ‘USDA brisket bun & pickled red chilli’ and ‘Thick-cut pork ribs & pickled cucumber’ firmly on the menu, alongside comforting ‘Smoked cauliflower cheese’, ‘Burnt end beans & brisket ends’ and ‘Grilled baby gems & parmesan’ accompaniments. For dessert there will be "Pickled blackberry crumble" served in cast iron dishes straight from the fire, and "Toasted oak ice cream, butterscotch & smoked sea salt".


Much like the menu, the drink offering at the new SMOKESTAK restaurant will be simple and concise with four beers, six cocktails, and around 25 wine bins to choose from. Beers will come from David's Dalston neighbours and friends at 40FT, Kernel Brewery and Brew By Numbers.

Working alongside architecture studios Box-9 and Red Deer, the interiors at the restaurant have been designed to feel like the inside of the smoker, with black carbon stained concrete walls, mild steel panelling and old workshop furnishings; offering a utilitarian feel. Roller-shutter garage doors will open onto the terrace with the warehouse frontage cascading light onto bare concrete walls. The ground floor dining area wraps around the mechanics of the open kitchen; and a two-metre wide charcoal grill greets you immediately upon entrance, with two truck-size crank wheels used to adjust the grill height over the coals. The wood burning smoker sits in the centre of the restaurant, and is overlooked by several tables, allowing diners to feel part of the action. Downstairs, the basement bar is akin to a dark hidden cellar, with reclaimed Yorkshire pavement slabs, oak-beam supports and candle lighting. Leather detailing throughout is provided by Boundary St. neighbour and friend Charlie Borrow, who also custom-designed and tailored black canvas SMOKESTAK aprons with brass buckling to be worn by the team.

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