As one door closes, another one opens… After two hugely successful years at Pop Brixton, Kricket are now moving on to pastures new, but an exciting new trader is already in place to fill their shoes, with pop-‐up specialists Smoke & Salt set to put down roots in June.
Operated by two former chefs from Notting Hill institution The Shed, Smoke & Salt will combine fine and casual dining, with their modern-seasonal cuisine using international flavours and techniques such as brining, curing, fermenting and smoking. With Kricket closing its doors for the final timeon Saturday May 27, Smoke & Salt will move in at the beginning of June, with the official opening scheduled for later in the month.
“We are so proud and excited to see our friends at Kricketall grown up and ready to move out,” says Charlie Gent, Marketing Director at Pop Brixton. “This is what Pop Brixton is all about, helping talented and ambitious people get their big ideas off the ground. We are only a temporary project, here to offer the space and support that small businesses need to grow and get ready for bigger and more permanent opportunities.”
“When Rik and Will joined us two years ago, they were first time entrepreneurs who had never run a restaurant, and just look at them now! For us, it’s great evidence that our modelis working. Now we can’t wait to watch them take over the world,and are excited to welcome Smoke & Salt into the Pop family. We’ll sure they will be another great success story.”
The news comes in the run-up to Pop Brixton’s second birthday celebrations, which will be taking place across the site from June 2-4.
Since opening in 2015, 200 local entrepreneurs having developed their start-ups at Pop, with 405 jobs created along the way, and 5012 hours of volunteering time invested back into the local community.
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