2. 0 1
sa·lon
(s-ln, sln, s-lô) n. (French, from Italian salone,
augmentative of sala, hall, of Germanic origin.)
A gathering of people under the roof of
an inspiring host, held partly to amuse one
another and partly to refine the taste and
increase the knowledge of the participants
through conversation.
C h a p t e r 1
P l e a s u r e
Our story . . . . . . . . . . . . . . 04
Founding partners . . . . . 08
Our values . . . . . . . . . . . . . 10
C h a p t e r 2
B u s i n e s s
Executive summary . . . . . 20
Products & services . . . . . 26
Menus . . . . . . . . . . . . . . . . . 28
C ONTENTS
4. o u r s t o r y
0 4 / 0 5
W e a r e
S A L O N
A n e w c a t e r i n g & e v e n t s c o m p a n y
m a r r y i n g a r t i s t i c v i s i on w i t h
e x q u i s i t e f oo d & i m p e c c a b l e s e r v i c e
C h a p t e r 1
5. 0 6 / 0 7
It was a flawless event in every way - perfect food,
perfect decoration, perfect entertainment, perfect service.”
6. 0 8
O u r f o u n d i n g p a r t n e r s
T h e G o u r m e t
YUN K o
Yun has been a fine artist, a
scenographer, an art director
and a chef. Born near a
fish market in a traditional
Korean house in Inchon, Yun
came to cooking very early,
nearly burning down her
home while trying to make
apple fritters aged 7. She
developed both as an artist
and a cook, helping her mother
create banquets for Korean
traditional ceremonies whilst
studying fine art at school and
university. After successfully
conquering the high end
catering world as head chef
for William Norris, and the art
world with admission to the
Royal Academy,
T h e I m p r e s a r i o
NOREEN MEEHA n
Coming from a background of
management and marketing,
Noreen has organised events
across the spectrum, in the
corporate and creative worlds.
As a child she moved to the
Irish countryside and she
became immersed in the
Irish obsessions of literature,
politics and music as a
student. Even then she was
organising events – rag weeks
and political rallies. Food
became her great love once
she discovered asparagus at
the tender age of 21. Noreen
then went on to spend some
time training and working as
a chef before making event
organising her main focus.
She is also director of an arts
festival and likes nothing more
than indulging her passions
for all the art forms as a
committed Londoner.
C h a p t e r 1
SALON C ELE B RATES
T h e p a s s i o n s o f a
h e a l t h y a n d h a pp y l i f e
– c o n n e c t i n g f o o d , a r t ,
l i t e r a t u r e , t h e a t r e , f i l m ,
a n d o f c o u r s e p e o p l e .
Our founding partners may come from different sides of the
globe, but have much in common, not least their insatiable
passion for beautiful food and exquisite events. Both born in
1969, Yun in south Korea, Noreen in south London, their lives
reflect an ever-growing awareness of the world’s endless
possibilities. They met in 2009 and created the Sphinx Dining
Club – a fundraising partnership for charity. Now they are
joining forces full-time to create events which surprise and
delight – awakening and feeding the senses – as Salon, a
new catering and events company where food meets art.
7. per·for·mance
(per-fawr-muhns) n. From the verb
‘parfourmen’ meaning to do, to carry out or
to render, English circa 1300.
An action or proceeding of an
unusual or spectacular kind.
Image: Wedding party 2012
1 0
O u r v a l u e s
e v e r y E v e n t i s a
p e r f o r m a n c e , f r o m t h e
s m a l l e s t c a n a p é r e c e p t i o n
t o t h e l a r g e s t b a l l — W E
c h a l l e n g e o u r c l i e n t s t o
d r e a m t h e i m p o s s i b l e .
C h a p t e r 1
8. e
OU r VALUES
1 3
ex·qui·site
(ikskw-zt) adj. (Middle English, carefully
chosen, from Latin exqustus, past participle
of exqurere, to search out, to seek).
Characterised by intricate and
beautiful design or execution.
Of such beauty or delicacy as
to arouse intense delight.
C h a p t e r 1
W e a r e a l l t h a t i s
e x c e l l e n t i n c a t e r i n g &
e v e n t s – e x q u i s i t e f o o d ,
e x t r a o r d i n a r y c u s t o m e r
s e r v i c e a n d a t h r i l l i n g ,
t h e a t r i c a l o v e r a l l
e x p e r i e n c e .
Image: Endive & pomegranate salad starter
10. mag·ic
(maj-ik) n. 1350–1400; Middle English
magik ( e ) witchcraft, Late Latin magica,
Greek magik, use of feminine of magikós.
The art of producing illusions
as entertainment through
supernatural agencies or
forces of nature.
1 6
O u r v a l u e s
W e c r e a t e a n d d e l i v e r
M a g i c a l c a t e r i n g AND
e v e n t s t h a t s u r p r i s e a n d
d e l i g h t , a w a k e n a n d f e e d
t h e s e n s e s .
C h a p t e r 1
Image: Charity fundraising ball 2012
11. 1 8 / 1 9
The venue, the decor, the food, the outfits, music – loved the magician and
the silhouette cutting lady – I’ve never seen anything like that before!!”
12. EXECUTIVE
S UMMARY
S a lon l i v e s a n d b r e a t h e s s e r v i c e
w i t h i n t e g r i t y . W e t a k e y o u r
n e e d s a n d y o u r p a ss i ons , f u s i n g
t h e m w i t h o u r a l c h e m y t o c r e a t e
f oo d a n d e v e n t s w h i c h r e p r e s e n t
y o u p e r f e c t l y .
B u s i n e s s
2 0 / 2 1
C h a p t e r 2
13. 2 3
C h a p t e r 2
E x e c u t i v e S u m m a r y
W e d e l i v e r t h e e s s e n c e
o f w h a t y o u w a n t t o
c o m m u n i c a t e t o y o u r g u e s t s ,
w o r k i n g c l o s EL y w i t h y o u o n
e v e r y a s p e c t o f y o u r e v e n t .
A u t h e n t i c a n d s i n c e r e , w e
w i l l b e w i t h y o u e v e r y s t e p
o f t h e w a y .
au·then·tic
(aw-then-tik) adj. 1300–50; Late Latin authenticus,
Greek authentikós original, primary, at first hand, equivalent
to authént ( ēs ) one who does things himself.
Original, primary, one
who does things themselves,
not false or copied – genuine.
14. 2 4 / 2 5
“I am really overawed with the fantastic job
you and your team did on Saturday.”
15. 2 6
P RODU C TS & SERVI C ES
P RODU C TS
Canapés & bowl food
Small plates
Dinner parties
Food bars
Banquets
Mixology
SERVI C ES
Corporate catering
Bar design management
Event design, production
delivery
Experiential creative
Private parties
Wedding planning delivery
C h a p t e r 2
16. s
M e n u s
2 9
C a n a p é Me nu
C o l d
Lobster rolls, Lemon Yuzu dressing
Confit of Aromatic Salmon
on Brioche Crouté, Celeriac
Remoulade
Beetroot Ravioli, Smoked salmon,
Dill and crème fraiche
Seared Scallop with Lime Beurre
Blanc, Caviar
Terrine of Foie Gras with Cognac
Aspic and Black Truffle Crème
Fraiche with Brioche Croute
Rare Scotch Beef with truffle paste,
Parmesan
Kobe Beef with Jellied Ox Essence,
Soy and Chive Dressing
Tamarind Duck and Coriander
wrapped in Rice paper roll, Mango
and Chilli Salsa
H o t
Tiny Fish Pies topped with Dill and
Mustard Mash
Crispy Baby Squid, Green Apple
Aioli
Bacalao Cigars, Crème Fraiche
and Chives
Monk Fish Wrapped in Pancetta,
Romanesco Sauce
Venetian Cuttle Fish on Creamed
White Polenta
Baked Sea Bass on Pea and Mint
Mousse, Chilli Crostini
Cajun Prawns on corn cups,
Blackbean and Mango salsa
Char Grilled Steak and Pommes
Fritters with Sauce Béarnaise
Venison, Plum and Cashew Puffs
Spinx Dining Club
Fi r s t C o u r s e
Warm Salad of Roast Quail Breast,
Serrano Ham, Hazelnut dressing
Ma i n C o u r s e
Baked Halibut, sauté Langoustines,Carrot puree, Fennel Cream
D e s s e r t
Salted Caramel and Chocolate Tart,Milk Ice cream
Teas, Coffee and Petit Fours
C h a p t e r 2
A f i n e a r t b a ck g r o u n d ,
c o u p l e d w i t h g l o b a l
i n f l u e n c e s a n d e x p e r i e n c e
w o r k i n g f o r h i g h f l y i n g
c o r p o r a t e s , v e n u e s s u c h
a s t h e R o y a l Ac a d e m y , t h e
V A a n d C h r i s t i e s , g i v e s
Y u n ’ s f o o d a p o t e n t
a n d d i s t i n c t i v e s t y l e .
Image: Sample menus
18. T h a n k y o u
I f y o u a r e p l a nn i n g a n e v e n t w e
wo u l d b e d e l i g h t e d t o h e l p .
p l e a s e g e t i n t o u c h .
0 2 0 8 6 7 0 7 0 4 8
w w w . s a l o n - e v e n t s . c o m
c o n t a c t
T h e E n d
