Matt and his team have been creative consultants to several successful projects. Working with owners and management, we develop new menus for launch or relaunch of restaurants, pubs and hotels.

Our comprehensive service includes menu design and evolution, tasting and feedback sessions, full batch recipes and costings, chef training and after-care.

Contact Matt to find out more about our consultancy services:

+44 (0) 20 8798 0057

MATT@SALTANDDRYCATERING.COM

Our clients

Counter Kitchen

Opening early Summer 2016

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Counter Kitchen is a health conscious, grab-and-go  eatery and juice bar based in Clerkenwell.

Matt designed the menu with a particular focus on nutritious food which delivers on flavour. The result is a menu that makes eating well easy and not intimidating.

Counter Kitchen's vision is to become London's top neighbourhood go-to for fast healthy meals.

Samarkand

Opening early Summer 2016

33 Charlotte St, London W1T 1RR

Samarkand celebrates the traditional dishes of Uzbekistan with modern touches. The spices, flavours and carefully sourced ingredients bring a taste of the Silk Road to central London.

Matt and the team conducted extensive research to get to the heart of classic Uzbek dishes, including research trips to Moscow and Uzbekistan. Through a collaborative feedback process these have been adapted to bring out the best of the cuisine for the London palate.

Rudie's

www.rudieslondon.com

50 Stoke Newington Road, London, N16 7XB

A contemporary Jamaican restaurant and rum bar, opened in September 2015. We were brought on board to design a menu that would bring authentic Jamaican flavour, but with a contemporary and fresh feel. We worked closely with the team to identify what makes jerk so iconic, then experimented with recipes which highlight these fundamentals while introducing new ingredients and techniques.

"Rudie’s has some of the best jerk chicken I’ve eaten in London: bonfire-scented, gloriously blackened in parts while remaining moist" Grace Dent, Evening Standard

Read full review

ETHOS FOOD  

www.ethosfood.com 

48 Eastcastle St, Oxford Circus, London W1W 8DX

Creation of entire opening menu for launch of this west end vegetarian joint. 100 dishes devised, tasted and written up with inspiration from around the world where 'vegetarian' is not a bad word ! Salt & Dry trained the head chef prior to opening and help implement menu with entire kitchen staff.

"This self-service vegetarian buffet covers the globe yet gets everything spot-on, right down to the last lentil" 5/5 Timeout

Read full Timeout review

Read London Word review

The Chamberlayne Pub & Steakhouse 

www.thechamberlayne.com

83 Chamberlayne Rd, London NW10 3ND

A very successful pub and restaurant in Kensal Rise had had the same menu for six years. Matt worked with the owner and chef to create and help implement a new refreshed menu. The key here was to reinvigorate the offering bringing back locals who had grown bored with the old menu whilst not alienating regular diners who loved what the pub already did.

The Craigellachie Hotel - Copper Dog restaurant

www.craigellachiehotel.co.uk

Victoria St, Craigellachie, Speyside, AB38 9SR

As part of the launch team, along with Charles Oak of The Quercus Partnership, Matt helped devise and deliver the opening menu for this restored beauty on the banks of the Spey. The emphasis was on using local ingredients from farm, river and sea to provide a menu that would work all day and appeal to locals and guests alike.

 

Contact Matt to find out more about our consultancy services:

+44 (0) 20 8798 0057

MATT@SALTANDDRYCATERING.COM

 

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