The project is the brainchild of chefs Remi Williams and Aaron Webster, who met while working at Notting Hill’s The Shed.
The duo, who focus on brining, curing, smoking and fermenting ingredients, will move in to Kricket's 20-cover site in June.
Webster has also cooked at The Latymer and Dinner by Heston Blumenthal, while Williams has worked at Boston’s Craigie on Main and Deuxave.
“This is what Pop Brixton is all about, helping talented and ambitious people get their big ideas off the ground,” says Charlie Gent, marketing director at Pop Brixton.
“When [Kricket] joined us two years ago, they were first time entrepreneurs who had never run a restaurant, and just look at them now! Now we can't wait to watch them take over the world, and are excited to welcome Smoke & Salt into the Pop family. We’ll sure they will be another great success story.”
Kricket will host its 'Last Supper' on 27 May before Smoke & Salt officially opens in June.
Further details on the restaurant's menu will be released next month.