Noble Inns, the team behind Smokehouse, The Pig and Butcher, and The Princess of Shoreditch launches at Little Smoke, City Point today. The restaurant specialises in working with whole native and rare breed animals, sourced from small independent farmers and butchered on-site at sister restaurant Smokehouse before being roasted, smoked, and grilled at Little Smoke.
Little Smoke offers a daily-changing menu of beef, lamb, and pork dishes dependent on what the team has butchered for that day. This could include everything from a classic Bavette Steak, Pork Belly, or Lamb Chop to giant show-stopping sharing joints such as the Dino Rib, Whole Beef Shin, and the mighty Cowboy Steak. To cut through all the meat are homemade sauces like Beer Mustard, Aged Beef Mayo, and Gochujang mayo and side dishes such as Burnt and Crunchy Sweetcorn, Ancho, Apple Salsa Verde; Roasted Sweet Potato, Feta, Harissa and Crispy Garlic; and Burnt Chilli Greens. To top of the meat feast desserts include Rumbaba; Sticky Toffee Pudding and Vanilla Ice Cream; and Chocolate Hot Pot with Melted Marshmallows and Clotted Cream Ice Cream.
“When we opened Smokehouse Islington in 2013, we started using whole animals and soon began supplementing the a la carte menu with a blackboard of interesting specials. Little Smoke is like a big version of that specials board and given a whole restaurant to itself! We’re very proud to be working with some incredible farmers and producers and can’t wait to show off some of the more unusual cuts such as the huge Tomapork,” say husband and wife team and Noble Inns founders Scott Hunter and Maria Larsen.
Wines are exclusively sourced from family growers and co-operatives, adhering to Little Smoke’s ethos of working with small producers. The largely European list will feature many organic and biodynamic wines and will include a Chardonnay from Kent’s Hush Heath Estate as well as two English sparkling wines from Balfour and Coates & Seely. Craft beers and classic cocktails will complete the drinks menu.
Located in the City, Little Smoke’s interiors feature a mix of industrial and vintage furniture and are bright and airy thanks to large floor-to-ceiling windows. In the evening, the space will be dimly lit and intimate with giant metal lights that hang over red leather booths and vintage wooden tables. One part of the ceiling is covered in vintage copies of Viz while the oak floor has been reclaimed from a Yorkshire mansion built in the 1800s, and the bar decorated with old sheets of rusting corrugated metal.
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