Histon Smokehouse finds unique way to heat restaurant

An independent restauranteur and chef has found a way to offset the 300 per cent increase in utility bills by recycle hot air from his kitchen into the main seating area of his restaurant.

Simon Morrice, of Histon Smokehouse - located on The Green in the village - has figured out a way to make more use of the heat coming from his plate warming unit to keep diners warm this winter.

Histon Smokehouse employs more than 26 staff, in which Simon and his management team are deeply invested.

Many of the students stay on part-time and return every holiday.

“The full-time staff have been with us since the beginning - through Covid, lockdowns, austerity measures, and now price increases,” said Simon.

Amid the soaring cost of energy, Simon commissioned a handyman to install a 20ft duct pipe from the kitchen up along the wall and ceiling to the main area of the dining room.

The plate warmer maintains a temperature of 75°C and when measured, the heat blowing into the seating area was 47°C.

“It may not be glamorous, but it will keep guests nice and cosy through out the coming winter months we hope and help us to continue to do so for a long time to come,” said Simon,

The Smokehouse is also focused on charity work in the community, and supports and collaborates with other independent businesses through permanent Smokehouse market stalls in the back garden.

Local artists are invited to promote their work at monthly ‘drink & draws’, and there is a plethora of musicians perform in the dining room during all day brunch every Sunday.

Thanks to a bit of ingenuity, they’ll get a warm welcome without it breaking the bank this winter.