Nicholas Balfe


Nicholas had a passion and enthusiasm for food from an early age, growing up with his father who was cordon bleu trained and mother who was also a keen cook. From the age of 15, he spent weekends and holidays washing dishes and prepping food in a friend’s father’s restaurant in Harrogate and then went on to gain work experience in kitchens such as St John, Moro and The River Cottage before completing a stage at the Michelin starred Casa Marcello in Galicia, Spain.

Aged 18, Nicholas went to study Marketing at the University of Manchester and after graduating, spent some time working at the Guardian and then a digital marketing company, before deciding to return to his real passion of food. He began working under Isaac McHale at The Clove Club, and following this, James Lowe at Lyles. Nicholas went on to become Head Chef at Brunswick House in 2010, where he spent three years.

In January 2013, Nicholas came across a friend’s deli in a converted hairdresser in Brixton Market and started a pop-up restaurant there. Inspired, he decided to turn it into his own restaurant, which is now Salon. Strongly guided by seasonal ingredients and their availability, Nicholas focuses on creating inventive yet familiar dishes, using the best British produce. Wherever possible, Nicholas chooses to source from local growers and suppliers and is a strong believer in sustainability.

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