The SE25 Smokehouse with your help aims to be a medium-sized diner situated in the heart of the up and coming neighborhood of SE25 South Norwood in London. The SE25's emphasis will be on providing high quality freshly prepared food in house. We will locally source at least 50% of our ingredients with the view of reaching our sustainability pledge to 70% as the operation grows. We cook paying delicate attention to traditional cookery methods and smoked flavours from different regions in the USA. Additionally, The Smokehouse's ethos is to incubate a loyal customer base from the creation of daily buzz community serving events. Each event will involve 3 hour countdown publishing exactly when we intend to unleash our 12 hour smoked infused brisket to the public via Twitter and Instagram platforms and in the store front.
This means our food is not be prepared simply to sit on a redundant hot counter like traditional take outs. Our Buzz events will reduce environmental food waste and raises awareness of our exclusive marketing campaigns on social media. The only way to get involved in the buzz event is to exclusively join one of social media platforms.
@SE25Smokehouse "likes" equals "bites"
@SE24Smokehouse U HV GT 2 B IN IT, 2 EAT IT
We are a true community focused enterprise, creating a hub for local business owners and tradesmen/women to collaborate over great food and network in the community. The SE25Smokehouse already has made contact with 25 local businesses in SE25 london to work together in some way.
We are looking to secure a 600 square foot unit offering gourmet american smoked infused take out with cosy seating area. We have already identified an obtainable 2 year lease unit on a beautiful and perfectly suited site. We believe this diner will be the first of its kind in the South London and will cater to SE25's diverse neighborhood of young families, long-term locals and artsy students. The menu will change bi-weekly depending on availability of seasonal produce and customer demand. The unique selling point is the kitchen, as be applying restaurant grade smoke infused cooking practices.
Service will be split into a lunch from 12-1pm and a evening meal dinner from 5-6pm.