Salon
What they say
“We believe sustainability is a prerequisite for any hospitality business. Our guiding principles where food is concerned are to source the best ingredients we can, ideally as locally as they are available, and cook these ingredients with care and great attention to detail, and serve them with a combination of grace and informality. The great thing about Brixton is that it has connected us to a huge community of like-minded people, both in and out of the industry. The biggest development has undoubtedly been meeting Roy, who looks after our allotment in West Norwood – about a mile from the restaurant.”
Signature Dishes
The Peashooter: pea pod elderflower liqueur with mint stalk cordial and a dash of organic Macabeo; raw brill with elderflower and chayote; and fresh house-made curd cheese, using “spent milk” from generating frothy milk for coffees.
What we say
From the brilliance of the food on the plate and the slickness and professionalism of the operation in the restaurant, you would never know that the heart and soul of Salon lay deep in the stink of the compost heap, in the mud of the land, and in a redoubtable commitment to waste reduction and carbon neutrality. But it does. So everyone’s a winner.
What others say
“Salon by day is homely and at night is experimental, possibly challenging to some diners, but completely worth leaving one’s postcode for ... there are wonderful things happening in SW9.” –Grace Dent, London Evening Standard
What
A modern British restaurant in Brixton Market, serving food guided by the seasons
Who
When
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