When the gun’s at your head, do you actually believe in it and are you going to actually do it?” There’s no doubt that independent spirit courses through David Carter’s veins: his philosophy about starting a business is “if you believe in it, back it – and that means be the last man standing.” The fact he works a 120-hour week shows he’s as good as his word.
Carter’s decision to launch Smokestak was made overnight, after witnessing the vitality of the foodie scene at Dalston Yard’s Street Feast. “The energy there is insane,” he marvels. “It’s a cool young crowd and everything works together – the food, the people, the music, the buzz. If it gets a bit cold, we’ll just build some firepits, you know?”
Thrilled to be sharing the same patch with maestros of the street feast, Carter says, “Bleeker Burger is hands down the best burger you can get, and Bob’s Lobster works out of this lipstick red VW, serving buns stuffed with juicy lobster. He knows what he’s doing.”
That’s what makes Dalston Yard work, Carter reckons. “Everyone knows exactly what they are, and what they aren’t. They focus on one product, and getting the details exactly right.” The customers get it: on a typical weekend Carter will serve over 900 people tender, smoky ribs and beef brisket. “Smokestak started trading here, so for us, this is home.”Reuse content