How do you make a seven-course meal in London’s smallest kitchen?
Whipping up a seven-course tasting menu where each plate consists of many carefully paired components is no easy operation.
Even less so when many of these individual components are themselves pickled, cured, dried or fermented on site as they are at Salon.
Judging by the food you are served at this Brixton restaurant, you might expect that it was constructed by a team of chefs in a swish modern kitchen, kitted out with the latest technology and plenty of worksurface space.
The reality is very different. And far more charming. Chef-owner Nicholas Balfe, who launched this 20-seat restaurant after leaving Vauxhall’s acclaimed Brunswick House where he was head chef, is a large proportion of the team, and the kitchen is but a square in the corner of the dining area.
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Knowing this only serves to make the resulting dishes all the more impressive.
Watch our video above to hear Nicholas Balfe discuss the challenge of a small kitchen, and see Salon's intricate dishes from a new seven-course menu being created.
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