In creating dishes for his weekly changing menu, Nicholas Balfe of Salon restaurant in Brixton is led by the relationships he has with his suppliers, and the seasonal ingredients they make available to him. When we filmed him in late Spring, he gave us an insight into the thinking behind that week’s main course dish of hogget, monk’s beard, potato and anchovy. Watch the video by clicking on the frame below. Or to view it without clutter, visit www.thisdish.co.
This Soundcloud podcast features an extended edit of the interview with Nick – there’s loads of good stuff that we just couldn’t fit into the video. Do have a listen.
[soundcloud url=”http://api.soundcloud.com/tracks/102384562″ params=”” width=” 100%” height=”166″ iframe=”true” /]
This is the second episode in a series of short films and interview podcasts titled ‘This Dish’. The aim of the series is to shed a little light on the food being cooked by some of London’s top young chefs – sometimes there’s more than meat and two veg than meets the eye. Hopefully you think it worthwhile. To find out more about the project, have a look at Episode One, which features Arnaud Bignon from the Greenhouse Restaurant, and his sweetbread, artichoke, parmesan and coffee starter.
This Dish was devised by Ed Hancox and me, Edward Smith. The first four films were co-directed and produced by both Eds, with camera, sound and post production by Ed Hancox. The podcasts were edited by Edward Smith.
If you own or work for a company with a generous marketing budget and fancy partnering up, please email firstname.lastname@example.org.