Salon Brixton pulls out all the stops for its fifth birthday

To celebrate the fifth birthday of Brixton’s Salon, chef-patron Nicholas Balfe welcomes five of London’s hottest chefs and closest friends to the kitchen to create a one-off celebratory feast on Sunday 28 January. The stellar line-up sees Lee Tiernan from Black Axe Mangal, Josh Katz of Berber & Q, John Chantarasak from som saa, Silo’s Dougie McMaster, and pudding queen, Ravneet Gill from Llewelyn’s, each serving up a course in homage to Salon’s seasonal cooking.

On arrival, award-winning bartender, Mr Lyan (who launched his own restaurant Cub in Hoxton last year) will be on the shaker, kicking off proceedings with a celebratory cocktail of ‘Salon 75’ made with Colombo gin, red ‘British citrus’, butter and Crémant, garnished with a slice of fresh fennel.

Chef Nicholas Balfe then takes to the pass. Snacks include: January king cabbage taco with beef short rib, buttermilk & kraut; a celeriac skewer with blood orange & fermented chilli dip, and pheasant popcorn with sea buckthorn ketchup. Next, Lee Tiernan steps up to the plate with sweet and savoury doughnuts, flavoured with Szechuan spices.

John Chantarasak of som saa will dish up: Crispy fermented pork belly, granny smith and sour leaf salad with sea buckthorn and orange chilli dressing.

Douglas McMaster will prepare one of his signature plant-based dishes: Chervil roots, whey and red flesh apple, followed by Josh Katz’s barbecue mallard with smoked carrot, orange and pistachio. Last but by no means least, Ravneet Gill’s pre-dessert creation: lemongrass and rhubarb and for that extra sugar injection, a chocolate and chestnut choux bun.

To see that no one goes thirsty, Matt Bushnell and Mark Gurney, co-directors of Salon, will be at hand to recommend interesting wines by the bottle including delicious volcanic whites from Tenerife and vibrant reds from Jura. For those who fancy a cocktail or two, guests can choose from their Negroni triptych or a Scot’s Pine infused martini, and other spirit based concoctions.

The event will be a supper club format, with one sitting starting at midday on 28 January. Guests are asked to arrive 11.45 am-noon. Food will start at noon sharp. Lunch finishes at 2.30 pm.

Tickets are £50 and include six courses, plus a welcome drink – additional drinks and service charge will be extra. Tickets can be purchased from 9 am on Thursday 18 January via

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