Stellar Line-up of Chefs Line up for Salon celebrations

To celebrate Salon’s 5th birthday, chef founder Nicholas Balfe welcomes five of London’s hottest chefs and closest friends to their Brixton kitchen to create a one-off celebratory feast on Sunday, January 28.

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, whilst putting their signature spin on it.

On arrival, award-winning bartender, Mr Lyan 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 sLee Tiernanlice of fresh fennel.

Resident Chef Nicholas Balfe then takes to the pass with snacks of 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.

John ChantarasakNext, Lee Tiernan steps up to the plate with sweet and savoury doughnuts, flavoured with Szechuan spices, followed by John Chantarasak of som saa who will be dishing up crispy fermented pork belly, granny smith and sour leaf salad with sea buckthorn and orange chilli dressing.

Douglas McMaster will be preparing 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.Josh Katz

Last but by no Ravneet Gillmeans least, Ravneet has created a pre-dessert of 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.

Nicholas Balfe says: “Five years feels like such a huge milestone. So much has changed at Salon in that time, let alone the restaurant scene as a whole. The fifth birthday marks an occasion where we can all celebrate the work we’ve put in, and give thanks to everyone – guests, colleagues, suppliers, peers and our friends and family, who’ve helped make it happen. What better way to do so than by inviting some of my talented chef friends for a big party at our place. We can’t wait!”

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